Mixing Ingredients

Mixing has two functions:

1. to evenly distribute the various ingredients and
2. allow the development of a protein (gluten) network to give the best bread possible.

Each dough has an optimum mixing time depending on the flour and mixing method used.

It is a balancing act as too much mixing produces a dough that is very extensible with reduced elastic properties
while undermixing may cause small unmixed patches which will remain unrisen in the bread giving a final loaf with a poor appearance inside.