The stand mixer knead time for bread might be about half the time it takes to hand knead bread. Time spent hand-kneading can vary considerably from person to person and from recipe to recipe, but when we averaged out a bunch of recipes, it worked out to about 15 minutes of hand-kneading per loaf of bread. Using a stand mixer with the paddle attachment, you’re looking at around 5 minutes of kneading time per loaf.

With the rise in popularity of baking at home, many people are reconsidering an investment in stand mixers like their grandma used. Some of these people have started experimenting with breads, and others are just starting out but still want to be able to get a decent loaf of bread at home.

Although this method isn’t specifically taken from the 1970’s recipe book, it is the same method that has been used by generations of people all over the world for years. It is possible that a modern scientist may come out with some findings that would indicate why this method works so well. It has been said that time spent kneading bread may play a role towards fermentation, and therefore taste.

This kneading technique uses both hands and contains an arm motion similar to what you would see when using a mixer on the dough.

Performing The Kneading Technique

Take a handful of dough. Using both hands, vigorously roll it into a smooth ball. Pinch the center of the ball and turn the dough around so you are forming a flat round ball. Repeat this several times until your dough is more resilient to being formed into round balls. Face down over a brown butcher paper, place it on top of the center kneading mat of your stand mixer, and press down firmly but gently with both hands (see image at right). If you have an electric stand mixer, hold it with one hand as if it were an equatorial arm holding up a barbell.

Tips and Tricks

Place the dough in a warm, draft-free area that allows for rising.

Use a cushion cover or towel to help protect your mixture from drying out. This is especially useful when you are in areas with low humidity.

It is very important to keep this dough covered until it rises. If you need to let it rise longer than anticipated, cover it with a soft cloth and place inside of a plastic bag for further protection from the elements. The ideal room temperature for allowing yeast to rise should be between 70F – 75F degrees Fahrenheit (21C – 24C degrees). If this is not possible, try using an infrared thermometer to find the warmest spot in your home.

How long to knead bread in a stand mixer?

The time it takes to knead your bread will vary depending on what type of mixer you have. Most recipes will say something along the lines of “Knead for 5 – 10 minutes” or “Knead for about 6 minutes.”

How much does a loaf of bread weigh?

A typical sandwich loaf will weigh in at around 1 – 2 pounds. A larger, bakery sized loaf can weigh up to 4 pounds.

What is the difference between a pan and a plate?

A plate is typically made of metal, while a pan is typically made of aluminum or some sort of metal alloy.

Why knead the bread?

Kneading gives you a better feel for the dough, and it spreads the gluten around so that it stretches out smoothly during rising. Also, kneading is what gets all of the air bubbles into your dough which gives your bread lightness and loft. If you are not sure if you are doing it right, look in an old cookbook or take an online course.

How do I knead with a mixer?

What is yeast made of? Yeast is made of three simple ingredients: water, flour, and yeast itself. When you mix the ingredients together, it creates an environment for the yeast to reproduce, and as it reproduces, the gluten in your dough will stretch, causing gas to build up inside of every carbon molecule that is incorporated into your dough. Additionally, when using a stand mixer there is a paddle attachment, or any sort of mixing device with a hook (which can be found in most home kitchens), you can knead the dough by going over it with the hook of your mixer.

How do I knead by hand?

Hand-kneading gives you a better feel for the dough and allows you to adjust its texture more easily than if you switch between two different settings on your mixer. As far as kneading by hand, it is important to know that you are not punching the dough or turning the dough with your hands. Just rest your hand on top of the dough and keep your fingers relaxed and move around the dough in a circular motion. Also, to make sure that you get all of the air bubbles into your dough, it is very important to not use one single spot for kneading. To do this, instead of moving around in a circular motion, you can go in between two spots on a flat surface (for example twice between both sides). This will give yourself better control over where you’re kneading which helps make sure that there are no air pockets lurking inside of your loaf.

Final Thoughts:

That wasn’t so hard, was it? Now that you know how to do a proper kneading technique, go ahead and try it out. We guarantee that you will feel like a professional baker after doing one or two loaves or breads of your own. This can be a very rewarding experience, so have fun with it!