Your wife is right. While kneading time varies from recipe to recipe, 10 minutes is probably about average. Take a look at some of the recipes in the Recipes section of this site and you'll see that to be the case. There are bread recipes where you don't knead at all, but these generally use a long resting time (12 hours to several days) to take the place of kneading.
And it's true whether you're doing a single loaf at home or a 100 loaves at a time in a commercial bakery.
My last result at ten minutes provided a nice cake like loaf. I'm not sure of the technical term for a loaf with a biscuit like appearance quite tasty. What would be the effect of a reduced kneading time to five minutes?
Until the job is done! And I would think commercial bakeries do that albeit with mechanical means which makes it easier.
Your wife is right. While kneading time varies from recipe to recipe, 10 minutes is probably about average. Take a look at some of the recipes in the Recipes section of this site and you'll see that to be the case. There are bread recipes where you don't knead at all, but these generally use a long resting time (12 hours to several days) to take the place of kneading.
And it's true whether you're doing a single loaf at home or a 100 loaves at a time in a commercial bakery.
I own a bakery and we do mix our dough for approximately 10 minutes, or as long as needed, but it averages around 10 minutes.
Time will do just as well. Enjoy!
My last result at ten minutes provided a nice cake like loaf. I'm not sure of the technical term for a loaf with a biscuit like appearance quite tasty. What would be the effect of a reduced kneading time to five minutes?
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