Are we over-kneading our dough or under-kneading it? I keep seeing different kneading times everywhere.

I read on The Perfect Loaf blog that most recipes say 10 minutes of kneading by hand but a study from King Arthur Baking found 15-20 minutes actually develops better gluten structure, so which side do you lean toward for a basic sandwich loaf?

2 comments

2 Comments

rivera.henry1mo ago

Yeah I'm with @brian_jackson on this one, window test over timer all day. The joke is most people stop too early because they're scared of overworking it, but overkneading by hand is way harder than people think. For a basic sandwich loaf I'd say push a little past what feels right and see if the gluten holds up.

brian_jackson1mo ago

You're seeing different times because it REALLY depends on your flour and your technique, not just a magic number. King Arthur's test is solid for their specific flour, but if you're using a different brand or a lower protein all-purpose, 20 minutes of hand kneading could turn your dough into a tough, overworked mess. I've found that watching the dough window test is way more reliable than staring at a timer. If it tears easily and feels sticky, keep going. But if it's smooth, elastic, and springs back when you poke it, you're done even if it's only been 8 minutes.