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Step 3Finishing and kneading the dough
In this step you will add the remaining half of the flour and the salt.
Then you have to mix and knead it.
By hand, be prepared to knead it for 12 to 15 minutes. With a mixer or kitchen machine with kneading hooks, 8 to 10 minutes on low to medium speed will be enough. For those of you with a food processor, mix the ingredients with a few short bursts, then wait a couple minutes then mix / knead it for no longer than a minute.(Imho these devices are suboptimal for kneading bread doughs.)
With my bread maker, i let the whole pizza program run. I takes 45 minutes, kneading time is around 15 minutes but the mechanical kneading action is weaker than on a kitchen machine. But it also heats up the dough to 28C / 83F. This is the optimum fermentation temperature, if you want the fastest possible fermentation.
Now you have to let it ferment until the dough has doubled in size. This takes around 2-3 hours at room temperature. But you can prolong this time by retarding. Retarding is lowering the yeast activity by reducing the dough temperature. In this case i put the dough outside, where the temperature was around 10C / 50F. In 8 hours the dough doubled at this temp.
Of course, you have to cover the dough with plastic wrap as well in this step.
Then you have to mix and knead it.
By hand, be prepared to knead it for 12 to 15 minutes. With a mixer or kitchen machine with kneading hooks, 8 to 10 minutes on low to medium speed will be enough. For those of you with a food processor, mix the ingredients with a few short bursts, then wait a couple minutes then mix / knead it for no longer than a minute.(Imho these devices are suboptimal for kneading bread doughs.)
With my bread maker, i let the whole pizza program run. I takes 45 minutes, kneading time is around 15 minutes but the mechanical kneading action is weaker than on a kitchen machine. But it also heats up the dough to 28C / 83F. This is the optimum fermentation temperature, if you want the fastest possible fermentation.
Now you have to let it ferment until the dough has doubled in size. This takes around 2-3 hours at room temperature. But you can prolong this time by retarding. Retarding is lowering the yeast activity by reducing the dough temperature. In this case i put the dough outside, where the temperature was around 10C / 50F. In 8 hours the dough doubled at this temp.
Of course, you have to cover the dough with plastic wrap as well in this step.
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