How long?

**PyreneesPlot** · 28-05-2014, 06:50 AM

Really you need to do it until the dough becomes smooth and elastic, until it starts to form strands. How long this takes depends on the machine, the flour, the size of loaf, the weather. I use a Kenwood hook and it is between about three and eight mins. Sorry! The more often you watch it, the better you'll be able to judge :-)

**Bren In Pots** · 28-05-2014, 08:01 AM

Mines in the Kenwood for 3 mins then I give it a bit a knead by hand until the dough feels right.

**raine** · 28-05-2014, 05:26 PM

Mine always seems very tight, perhaps I need to add more water at the beginning?

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**mothhawk** · 28-05-2014, 05:54 PM

More water is always preferable to less, especially if you're using a machine and not going to get in a sticky mess by hand kneading. Just for comparison, for focaccia I use 360ml water to 500g white flour and that is just about hand-kneadable, and 310ml water to 500g flour for a tin or cob loaf.

Focaccia of course is very holey, almost the texture of crumpets (or pikelets to some). The more water you add, the less dense and more air holes you will get in the risen dough. Different brands of flour absorb differing amounts of water and you need to find the right formula for the brand you use.

**mothhawk** · 28-05-2014, 05:57 PM

What mixer do you have? If it came with a cook book, check it for bread recipes.

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