How much time is really needed to knead?
I’ve seen this one asked a great number of times. Washing flour is a deal-breaker for some because of the time and effort that is involved, and kneading the dough can certainly feel like a chore. I am sticking with the same measurements that I’ve used for my prior experiments so I have a good base for comparison.
So again, two dough balls made from 12.7% bread flour, and both starting starting with 236mL water. For the first I mixed the flour and water until they were just about combined, trying to make sure the crumbliest bits were integrated using only a dough whisk.
I let it sit, then made the second dough ball just as I usually do, mixing until the same point as the first, then spilling out onto the counter to finish. I kneaded this dough for exactly 4 minutes until the dough was a cohesive, relatively smooth ball.
I let them both sit for 15 minutes because the first dough looked like it needed the extra time to pull itself together 😆. At that point I was able to gather the first into a ball for weighing. Both dough balls came in at exactly the same weight, 678g. Then I covered both with water and let them rest for about 2 hours.