That guy on YouTube who swore by kneading bread for 20 minutes instead of 10

I used to think longer kneading was just YouTubers flexing for views, but last month in Portland I took a class at a bakery called Tabor Bread. The instructor had us knead a whole batch of sourdough for 20 solid minutes, no shortcuts, and the crumb came out way more even than any loaf I'd made before. Has anyone else found a specific time cutoff that actually makes a difference for things like pizza dough or brioche?

2 comments

2 Comments

harperp245d ago

20 minutes feels excessive compared to the 8-10 that always works fine for me.

hannah_west395d ago

Laughing at yourself in the reply gets the point across better than arguing. @harperp24, you're probably right that 8-10 minutes is the sweet spot, but my brain just doesn't work that way. I tried cutting my time down to 10 minutes once and ended up burning the whole thing, so I just stick with what's safe for me now. Honestly, I'd rather wait 20 minutes and have it come out decent than rush it and have to start over from scratch.