Steps in Yeast Dough Production: Mixing

The first two purposes of mixing—combining the ingredients into a dough and distributing the yeast—are accomplished during the first part of mixing. The remaining time is necessary to develop the gluten. Overmixed and undermixed doughs have poor volume and texture. (Review gluten development, .)

It is necessary for you to learn to tell by sight and feel when a dough is thoroughly mixed. This can be done only through experience and with the guidance of your instructor. A properly developed dough feels smooth and elastic. A lean dough should not be sticky.