What differences should I expect from kneeding with the dough hook for 10 min vs. 5 min?

1,425
25
Joined Mar 12, 2005
What differences should I expect from kneeding with the dough hook for 10 min vs.  5 min?

TIA
 
5,192
295
Joined Jul 28, 2001
A lirrle mixer? 5 qt?

Longer hook time will result in more friction/heat.  Quicker and more developement of gluten. Could lead to a tougher dough. Quicker yeast  growth. um I'm sure there's more. Someone else will jump in, I'm short on time just taking a break.
 
3,159
622
Joined May 5, 2010
The longer knead times are necessary in some cases to develop the gluten.

5 minutes into kneading you will see the dough still has some texture issues.

The dough is more stiff and wraps around the hook.

After the 5 minutes you will start to notice that the dough gets more relaxed and starts to become smoother.

At work I allow a full 15 minutes to knead my sourdough baguette.
 
Top Bottom