Most doughs typically need about 5–7 minutes in a stand mixer on medium-low speed. This can vary on the type of dough and the recipe you’re using. Here are some more details.
Softer doughs (cookies or cakes): around 2–3 minutes
Bread Dough (Basic Yeast Dough): 5–7 minutes
Pizza Dough: 6–8 minutes
Enriched Doughs (e.g., Brioche): 8–10 minutes
Whole Wheat Dough: 5–7 minutes (less gluten requires less kneading)
Always check the dough’s texture as it mixes. It should come together in a ball and feel slightly tacky but not sticky. To check if the dough is done, do the windowpane test. Take a small piece of dough and stretch it gently. It should form a thin, translucent sheet without tearing.
Signs Your Dough is Overkneaded
Overkneading can happen when the dough is mixed for too long or at too high a speed. Here’s how to tell:
- Overkneaded dough becomes overly elastic and tears instead of stretching when you pull it.
- The dough may feel stiff and difficult to work with.
- You ended up with dense bread with minimal rise after baking.
- Your baked goods are dry or crumbly.
Signs Your Dough is Underkneaded
Underkneaded dough hasn’t developed enough gluten to hold its structure. Here’s what to look for:
- The dough doesn’t come together into a smooth ball and feels very sticky.
- If you try to stretch it, it breaks easily instead of stretching into a thin sheet.
- The dough feels dense or heavy instead of light and airy.
How to Make the Perfect Dough: Step-by-Step Guide
Step 1: Measure out all your ingredients using a digital scale.
Step 2: If your recipe uses active dry yeast, dissolve it in warm water (around 100–110°F) with a pinch of sugar. Let it sit for 5–10 minutes until it’s frothy. For instant yeast, you can skip this step and mix it directly with the dry ingredients.
Step 3: In the bowl of your stand mixer, combine the flour, salt, and any other dry ingredients. Use the paddle attachment or a spoon to give them a quick mix.
Step 4: Slowly pour in the water, yeast mixture (if using), and any other liquids like oil or milk. Start mixing on low speed using the dough hook attachment.
Step 5: Once the ingredients are combined, increase the mixer speed to medium-low. Knead for 5–7 minutes. Stop occasionally to check the dough. It should form a smooth ball and pull away from the sides of the bowl. The dough should feel slightly tacky but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too wet, sprinkle in a little flour.
Step 6: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth or plastic wrap. Let it rise in a warm spot until it doubles in size. This should take 1–2 hours.
Step 7: Gently punch the dough to release excess air. Turn it out onto a floured surface and shape it as needed for your recipe.
Step 8: Place it in your pan, and let it rise again for 30–60 minutes until it’s puffy.
Step 9: Follow your recipe’s instructions for baking or cooking.
Summary
Kneading dough in a stand mixer typically takes 5–7 minutes, but always pay attention to the dough’s texture and elasticity. The dough should be smooth, slightly tacky, and elastic.
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