"Reg" > wrote in message
...
> Tom Stanton wrote:
>
> > That is WAY too much kneading in your dough. The trouble with dough
kneading
> > machines (KAs and otherwise) is that they always add energy (heat) to
the
> > dough. Essentially rainsing the dough temperature by adding friction.
This
> > additional heat can break down your gluten proteins (essentially tearing
the
> > bread's muscles). The rule I learned was 4min on speed 1 to incorporate
all
> > ingredients, then 4min on speed 3 to stretch out the gluten. 10min will
just
> > overwork your gluten and could potentially hurt your rises and crumb
> > production in the oven.
>
> True, but the best way to deal with this is to measure the final
> dough temperature. That way you know you're not overheating the
> dough regardless of how your mixing it and what equipment you're
> using.
>

Absolutley, I always recommend a final dough temp, but some people may not
be so interested as marking those ultra specific calculations in the home
environment. Since I don't mix except by hand anyway - its never a problem.

Good caveat - Tom