For How Long Should I Knead?

Until the gluten is fully developed. Sorry I can’t just say “for X minutes”, but that’s how it is. This is because it depends on a range of factors, including the hydration level (i.e. the water-to-flour ratio), temperature and type of dough, as well as how quickly and vigorously you knead – five minutes of a body builder going at it hammer and tongs might be worth ten of someone else’s efforts. ( on using a mixer.)