I read in a library book that most home bakers over-knead their dough by nearly 5 minutes.

The author said it's the top reason for dense bread, so now I set a timer for just 8 minutes, and my loaves are way lighter, right?

4 comments

4 Comments

hugo_green662mo ago

Totally makes sense! I see this everywhere, like when people over-mix muffin batter and get tough muffins instead of tender ones. It's that idea of less is more. My neighbor used to stir her pancake mix until it was totally smooth, and they were always flat and chewy. Now she just mixes until the wet and dry are barely together, and they're perfect. We get stuck on the idea that more effort equals better results, but sometimes you just have to stop early.

drew9342mo ago

My grandma in Naples never used a timer and her ciabatta was perfect. The real problem is weak flour or cold kitchens, not kneading time. I've seen people under-knead for 8 minutes and get a crumbly, flat loaf because the gluten never developed. It's about the dough's feel, not the clock.

fionat551mo agoMost Upvoted

That old "Joy of Cooking" book says to knead until the dough passes the windowpane test. I tried that with my sourdough starter last week, and it really does make a difference. You just stretch a piece thin enough to see light through without tearing.

henry1502mo ago

Honestly, the timer is a game changer. I used to just go until it felt right and my bread was like a brick. Ngl, 8 minutes is the sweet spot for my stand mixer too.