Assuming you have a kitchenaid, mix for a few minutes at the second-lowest speed and a few minutes at the third-lowest. How much to mix depends on how wet your dough is.
The standard dough is 67% hydration -- that is, the ratio by weight of flour to water is 1:0.67. 3 minutes on low and 4 on slightly higher is about right for this. If you're making a wetter dough, for a foccacia or ciabatta, then mix it longer. I sometimes mix a very wet dough for as much as fifteen minutes.
Don't make too small a batch of bread using your dough hook, or it won't knead properly. You'll be able to see this happening. Don't make too large a batch unless your mixer is under warranty.
If you're having a hard time figuring kneading out, you could always try the no-knead method.
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Date: 2009-09-29 09:58 pm (UTC)The standard dough is 67% hydration -- that is, the ratio by weight of flour to water is 1:0.67. 3 minutes on low and 4 on slightly higher is about right for this. If you're making a wetter dough, for a foccacia or ciabatta, then mix it longer. I sometimes mix a very wet dough for as much as fifteen minutes.
Don't make too small a batch of bread using your dough hook, or it won't knead properly. You'll be able to see this happening. Don't make too large a batch unless your mixer is under warranty.
If you're having a hard time figuring kneading out, you could always try the no-knead method.