Kneading dough....tip....greenspun.com : LUSENET : Cooking & Crafts : One Thread
Info by professional baker:
Kneading a dough develops the flour protein into gluten. The kneading process adds heat to the dough from the friction of the action. That inturn speeds up the rate of fermentation and the development of the gluten gives the dough the ability to expand and retain the gases developed by fermentation."
-- Marie (email@example.com), February 14, 2002
Can you overknead dough? What is the correct time to knead?
-- Ann Markson (firstname.lastname@example.org), February 15, 2002.
Yes, you can over-knead dough but not likely if kneading by hand. Your arms/hands will tire long before that time arrives. However, it is easy to work in too much flour while kneading, therefore, it is a good idea to switch to kneading on a damp surface with wet hands and continue kneading or on an oiled surface with oiled hands. I like to keep back a portion of flour from recipe amount to use on kneading board. This insures I will not work in more flour than recipe needs. I like to work with very soft dough, need to quickly flip over with floured spatula to keep it from running off the board.
If using a heavy duty mixer, you can overknead.
Much depends on quantity of dough being kneaded. If kneading about 4 cups flour amount dough a good 10 minute knead by hand is best. Knead for 5 minutes, let dough rest 10 minutes, knead another 5 minutes. If using a Kitchenaide mixer about 5-8 minute knead, finish on board to form smooth ball of dough. Can also knead some, let rest, knead more. If using a Bosch or similar large capacity mixer it will be less. Have not used the larger mixers so really cannot say how long but would guess about 3-5 minutes for large batch. Maybe those who use these large mixers will be able to tell us how long to knead in them. If using a Bosch or similar go to YahooGroups and then to MixerOwners for more information.
After kneading the amount you think is necessary and dough is elastic, take a small ball of dough and stretch out to thin sheet with hands. Just like you would do with bubble gum. It should be elastic with several small strands visible and no holes in sheet. If it has a few large strands it is not fully developed and needs to be kneaded more. This is called the "window pane" test to see if gluten has developed. You will see thru some area and see strands in other areas. A good strong network of gluten strands makes a better dough to trap yeast gasses.
-- Marie (email@example.com), February 15, 2002.