Knead for 10"??

Knead for 10"??

Submitted by bboop on October 14, 2015 – 8:18am.

My previous efforts (10 years ago) at bread-making had always been with recipes. I distinctly remember using all the flour that was called for, having to let the dough rise til doubled, and most especially ‘knead(ing) for 10 minutes.’ Although I was pleased then, looking back, I was only a beginner.

Fast-forward: Recently I’ve taken up baking bread again, with a passion (obsession?). Reading, thinking, experimenting, blogs like TFL – have taken me to a whole new level. I usually make a batch or two of dough, let it sit and hydrate, and refrigerate it until I decide to bake; the results have been wonderful. I knead for a minute or two here and there in the process. Current task is learning how to make my loaves beautiful.

My niece and daughter-in-law have caught the obsession, but they are beginners yet. As I teach them (and my friends at church) the basics, I am curious. Why do all bread recipes say ‘knead for 10 minutes”?  I never do that anymore. Is it just the older way of doing it? Does it really develop the gluten, as claimed? My niece told me she uses her bread machine because “I am just not as strong as you” — to knead for 10 minutes, she meant.