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.

Too much mixing produces a dough that is very extensible with reduced elastic properties. However undermixing may cause small unmixed patches which will remain unrisen in the bread. This will give a final loaf with a poor appearance inside.