Phil, that's right-ish, anyhow. The reality is that each of us has a different kneading technique, and times are all over the place. You're better off looking at the dough itself to tell you when to stop, rather than relying on a precise number of minutes. That being said, kneading in a mixer will generally require less time than doing it by hand. Whether that's half the time, or a third of the time, or even a quarter, depends on how long it took you to knead your dough to begin with. Happy baking! Kat@KAF

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