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Put An End To Heavyweight Dough With Our KitchenAid Mixer Tips

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How Long Do You Knead Bread Dough In A KitchenAid?

Homemade freshly baked bread is a delight. And the laborious job of kneading for you is done with a KitchenAid mixer. Your major challenge is what kind of bread is to be produced.

From then on you might have to mix and knead the dough with a few pointers. We did research. We did research. We will help you to understand how much time a kneaded KitchenAid bread dough takes.

The KitchenAid mixer significantly reduces mixing time in comparison with 15-20 minutes kneading bread dough by hand. You should run the blender at speed 2 for approximately 2 minutes for most bread recettes. It might take 4 minutes to come together, some bread doughs up to 7 minutes. You can find out more about best stand mixer for bread reviews to get the new reference.

The type of meal and other ingredients can affect the kneading time overall. Read on as mixing times by type of flour and type of bread break out.

Flour type:

  • All-purpose flour: knead with mixer 2-4 minutes
  • Bread flour: knead with mixer 2-4 minutes
  • Whole wheat flour: knead with mixer 5-7 minutes
  • Rye flour: knead with mixer 2 minutes

Bread type:

  • Sourdough bread: knead with mixer 4-5 minutes
  • Pita bread: knead with mixer 5-7 minutes
  • Cornbread: knead with mixer 2 minutes

You might be wondering why the mixing time differs by flour type. Keep reading this post as we dig deeper into the craftsmanship and artisan world of dough kneading.

Why Does Kneading Time Differ By Flour Type?

All-Purpose Flour

The most popular type of flour is probably meal, with high protein and gluten content. Bread structure creates the strength of this type of flour. A higher content of protein absorbs water and other liquid components. All-inclusive flour mixes quickly and easily. The longer the whole purpose of your food, the less time it takes for you to knead a stretched dough.

Bread Flour

Bread meal has a high protein percentage, as it is a hard wheat product. The structure and strength of this flour comes from bread loaves. Bread flour produces gluten together with yeast, which gives us the chewy texture in the loaf. Like meal for all purposes, bread flour is easily mixed and does not take long to knead for an elastic dough.

Whole Wheat Flour

Whole flour of wheat comes from the whole grain of wheat. When you bake with this kind of meal, the bread loaves are usually thicker. It takes longer than a white flour like all-purpose to knead the ingredients for a wheat dough. Compared to white meals, wholesome wheat flour absorbs more water and other liquids. To get a soft, somewhat sticky dough that is going up, the mixer has to go longer.

Rye Flour

Rye flour uses the entire grain like whole wheat flour. A dense loaf of bread is generated by the use of rye flour in a dough recipe. The gluten of rye flour, including whole wheat, is smaller than that of other flours. When using rye flour, not much kneading is needed, as gluten cannot develop. Once the dough has been mixed well, the KitchenAid must be shut down.

How Do You Know When Dough Is Over Kneaded?

A mixed mass is elastic successfully. When you pok it with your finger, your dough will probably not bounce back, it is probably over kneaded. It’s a sign of excessively worked dough when you touch the dough if you’ll feel close. Try to roll off the dough, which is another signal that has damaged gluten if the dough breaks or fights back.

Let it rest several hours if you think you have kneaded your dough. Gluten can be relaxed and softened over time.

How Do You Knead Dough In A KitchenAid?

Your KitchenAid mixer will knead the dough for you in minutes. Here are five easy steps to get started:

  1. Add your ingredients to the mixing bowl.
  2. Choose the dough hook or paddle mixing attachment.
  3. Turn the KitchenAid mixer on and move the control to speed 2.
  4. Watch your dough for a couple of minutes, depending on your recipe.
  5. Once the dough has pulled together, forming a ball, shut the mixer off.


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