Once kneading has finished, we are looking for a smooth, silky dough that holds its shape. So … See more

When using a dough mixer, kneading time is reduced. Reaching speeds unobtainable by hand, a stand mixer’s most significant time reduction is during fast kneading. There is n… See more

We can use the windowpane test to tell when a dough is ready for the bulk fermentation stage. This is where a piece of dough is stretched, and if it stretches thin enough tha… See more

As the dough is left to rest during the first rise (bulk fermentation), the yeast starts to produce gas, and the gluten structure matures. If left alone to develop, well-hydrated gl… See more

How autolyse reduces mixing times
Soaking the flour using the soaker or autolyse methods kick starts the hydration of the gluten. This means that the mixing time, notabl… See more

As you can see, it’s hard to figure out how long you should be kneading your dough! What is clear is that there is a direct link between how long bulk fermentation will last to how … See more