How to Convert a Handmade Bread Recipe to Be Made With a Mixer
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- čas přidán 17. 05. 2022
- Kneading bread dough by hand can be a very satisfying and rewarding process. I enjoy kneading dough with my hands and most other home bakers do too. The main reason why all my recipes are handmade is because not everyone owns a mixer and I want bread making to be accessible to everyone. Almost all of us have two hands and a bowl or a table, so it is the most accessible method.
But of course, not everyone is in the same situation. People who have illnesses or disabilities may not be able to knead dough with their hands. Also, there are plenty of people who just don’t want to do it and I totally get it. If you paid all that money for a mixer, then why not use it.
My CZcams channel has been built to suit the hand-kneading bunch. Some people who own mixers also enjoy kneading dough by hand every now and then. And some have even converted from using a mixer to exclusively kneading by hand. I don’t care how you knead your bread dough as long as you make bread, that is the most important thing.
There are disadvantages and advantages to each method...
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You know what mixer i recommend...
Bosch mum6
Now that's a very different kind of mixer...
It's also quite gooe.. and graat value for money
You get a powerful motor for reltivly cheap...
Gor it a specially to make sinple fresh breads in the morning
For the day..
You know not all of us got the timr fo mame bread by hand
And i still don't use the device as much as i'd like...
(Oh snd keep in mind btw that it workes best with larger quantities
The design is like that.. so making 2 loafs or so rather rhen 1 is better)
Thanks. After seeing your video I figured out the mistake I was making when using my kitchen machine to make bread doughs. Lower speed and less times
0:33
Does this video still apply to the typically hook-less Ankarsrum Mixer, which uses a moving bowl, a rollers on a floating arm, and a fixed bowl scraper?
As an avid bread baker and someone with arthritis in my hands, I so appreciate this video. And that you have the same KitchenAid as I have is the cherry on top.
I use my mixer a lot to kneed bread dough simply because my hands often hurt due to arthritis but I love making bread! I've learned through trial and error that it's best to mix the ingredients by hand first (as you discovered too). I don't walk away from my mixer either. I want to be able to keep tabs on the kneeding process. This works well for me and I get to keep making bread🙂
I have the same issue!
I’ve seen a couple of videos where the first part of mixing was done with the paddle then, when the dough started pulling away from the sides, this was swapped out for the dough hook for the kneading.
this is one of the most wholesome channels out there. genuinely good content and an extremely polite guy showing his talent. well done sir, hope you have a great day!
😍
I have the same mixer, pretty much every time I just add ingredients, mix with the dough hook on slow for 1 minute, then increase speed to medium low for 8 minutes. Turns out perfect every time. With the exception of very high hydration dough, then I just mix for 3 minutes on low, let the yeast do the work.
It is not that kneading bread by hand is difficult, just time consuming. With the mixer I can just turn it on, proceed with other meal prep. Braed making becomes pretty much a no brainer.
Great video as usual.
The most important thing that you shared is absolutely 👌 on! Until you've mastered kneading by hand, one cannot appreciate that of a mixer! Now, at 71 years of age, I really appreciate the mixer, but I've gained the experience by hand and sight, to transfer this to using my mixer! 👏
I've been throwing my bread recipe into my mixer without thinking about it. I didn't realize this is a video I needed. Thanks!!
My whole family are bread crazy people. I've made my bread by hand for years. And anyone reading this, let me tell you. If you make your own bread, you'll save a fortune each year. Especially if you have a family that eats a lot of bread. Decent bread in my area varies from around $4.89 to $7.99 a loaf. I can make a loaf of bread for around 65 cents a loaf. More if I get fancier with seeds and other additives. But much less than store bought. I have my parents, (Maybe my grandparents) original Sunbeam 12 speed Stand mixer from the 1960's. I just started using a stand mixer. And I'm happy with the results. Great video.....
For the mixer, try adding the dry ingredients first and then the liquids. We use this method at home, generally for 65% dough using 500 g of flour, and it works on the lowest setting quite well.
Thanks for the video. A number of years ago I stopped hand kneading dough because of a repetitive strain injury. I always use the dough mixer on the lowest (minimum) speed until everything is mixed and then go up to the next speed (1). I start my timing at that point. I must confess that I do miss the destressing effect of hand mixing dough.
Thank you. While I agree that kneading dough by hand is a much better way, there are many reasons why a mixer is the only option ( other than not baking bread at all). Thank you for not belittling those of us whose hands don’t work all that well all the time.
Your advice regarding mixing the ingredients by hand first is nothing less than brilliant
I've only used a mixer for bread making until I found your channel. Now I do it all by hand with good results, mostly. As some have commented, there's a satisfaction that comes from hand kneading. My wife uses a small bread maker. She adds the ingredients and pushes a button. I suggested she try kneading by hand the way her mother did and she told me to... lol. Thank you for your post.
Did you do what she told you to?
Thank you for this. It will be useful for times when I want to convert a recipe. I make most of my bread by hand these days (starting with a Danish dough whisk). As for times when I use my KitchenAid mixer, I use the paddle attachment for the initial mixing. The ingredients come together within seconds, and then I switch to the dough hook. Thanks again.
Perfect timing! I just got a machine. Your words have given me the confidence I was missing. Thanks for this, ChainBaker!
THANK YOU! i have arthritis in my hands, thank you for making a good video for people like us!
I use the paddle until the dough is mixed, then switch to the hook for about 5 min until the dough is all pulled away from the walls of the bowl.
So glad I subscribed to this channel a few months ago. I think the fact that Mr ChainBaker went out of his way to reply to a comment I made on one of his old videos sealed the deal. I am a digital nomad. I live out of one backpack and one carry-on suitcase. There's no way I can purchase a mixer. I just couldn't travel with it. I like that you always show us how to make bread by hand, but I also realize that most people could get a mixer if they wanted one. Anyway, great video as always. I never thought I'd be interested in making bread, but here we are.
Cheers Bret! :)
True. He tackles real problems for real people. Thank you
I tried switching from hand to mixer for pizza dough made with poolish and 70% hydration. I´m still trying to figure out how to do it correctly, but your video sure gives me an idea of what I can do to get it right next time I try. Thank you so much.
Thank you for this. I used to bake bread often when I was younger, but I just don't have the strength to do all that kneading now. Your videos are the best. Again, thank you.
I swear, you always read my mind when it comes to releasing videos about baking problems I’m having. First calculating dough for different pan sizes and now learning to use my kitchen aid at home. Love these bangers you keep putting out, rooting for you getting to 100k!
Cheers 😁
Thank you thank you thank you!!! This has been my biggest question making my bread.
Getting old so I treated myself with a good mixer. This video is quite usefull, thanks!
Thank you so much for making this video! Premixing before using the mixer makes so much sense now! ❤
I love your channel, try to follow all your videos. I bake weekly, and probably would like hand mixing better. Unfortunately suffer from COPD and the hand mixing is not possible for me, and I am pleased to have a machine to do that task for me.
I have used your manual mixing with the dough hook and that works for very small amounts in a large mixer but another method is to put the flour and other dry ingredients in the bowl, start the mixer on slow (my 7qt KitchenAid has 10 speeds), and then use my measuring cup with the dissolved instant yeast to SLOWLY pour it into the flour. As you pour in the yeast water, the moving flour instantly picks it up, becomes sticky, and grabs onto more and more flour.
Thank you again for the post. I just bought a mixer and to make a long story short, I over kneaded (way too hot, 37c) one loaf. But I made a very wet multi seed rye loaf yesterday and it came out perfect. I made sure all the ingredients were cool. It would have been a nightmare if done by hand.
Charlie: The paddle is the proper implement to combine the ingredients. Once the mixture is combined then you use the dough hook. I Use my paddle to mix cakes and cookie doughs that are quite delicate. The advice below about not leaving the mixer while in process is a good advice. Also use the lowest speeds when combining ingredients. It is much easier to make a cake tough by overmixing than yeast doughs. So use care when using a stand mixer. My personal preference for kneading bread doughs is the Bosch Universal Mixer and Kitchen Aid no longer recommends using their stand mixers for kneading bread. But they continue to provide a dough hook with their stand mixers because they know we are going to do it anyway. My husband's nickname for the Bosch is the beast as it can handle up to 13 pounds of dough in a single batch. While I love making bread I don't necessarily want to bake every day. I truly enjoy your videos as they are very educational. Thanks and keep up the good work.
Yeah, it’s a bit shocking that after all these years, Kitchenaid has gotten shy about bread doughs. But you can make them. They just say that you should use speed two and the total mix and knead time is below six minutes. They’re actually inconsistent about it, with varying amounts. But I think that’s because the bowl lift and tilt head work differently because they have different hooks.
My Kitchenaid Pro 600 came with a paddle with side wiper so I guess this would also help so the sides are moved into the dough quicker.
@@rgruenhaus I wouldn’t use the rubber bladed beater for bread. That’s for batters and light doughs like cookies.
Two thoughts. First, Kitchen Aid mixers have a screw to adjust the clearance between the mixing attachment and the bottom of the bowl. If your mixer doesn't blend all the ingredients, this may need adjusting. Second, I have learned through practice how to tell when the kneading is done by looking at how the dough mixes and then sticks to the bottom. Once the dough has formed a ball and cleaned the sides of the bowl, I increase the speed to the second setting. Then I watch how much of the dough is sticking to the bottom of the bowl. When the area of adherence is about two inches (5cm) across it is almost done, so I watch closely until the area shrinks a little more and then stop.
The bowl lift hook doesn’t mix well. It’s good for kneading, but you need to use the paddle to combine until the dough is shaggy.
Thanks Chainbaker- That tip about mixing it before you turn the machine on- So practical and I would never think to do that, thanks again!
Thank you for this video, Charlie. I have the exact same stand mixer and have been struggling with the same issues that you raise. I have arthritis in one hand so the stand mixer is my preferred method for kneading dough. 🍞🙂
I usually use the other accessory that has the mixer (flat beater) for about 20seconds, it mixes everything without a problem, maybe a little messy but not that much
I do the same. For Kenwood it's called a flexible creamer*.
* Dirty, dirty mind. You went there. 🤔
Thank you. My first ever mixer arrives in the mail in three days. I have always enjoyed home made bread and felt i will make it more often rather than just occasionally with the new mixer. Your advice o pre-mixing before turning on the machine is a very good foundation for me to start with.
The spiral hook is better at kneading because the dough doesn't travel up it but, as you noticed, rather poorer at the initial mixing. The G-shaped hood - as supplied with Kenwood mixers, for example - is much better at the initial mix and you can reliably use the chuck-it-all-in and switch on method although putting all the dry ingredients in, switching it on slow and then adding the water in a stream works even better. Either way it will be kneading within 30 seconds, although you do have to watch for the dough making a bid to escape. 😀
Very high hydration doughs such as 120% cocodrilo really need the opposite of very "good" practice: ditch the hook and use the mixing or 'K' paddle, run it faster and longer, 20 mins can be good. It needs this violence to develop any gluten structure at all in all that water!
Nice! You always seem to hit all of the bases!!! Sincere thanks!
This has been a super helpful video! Looking forward to the over mixing video.
I enjoy every single video of yours - thank you very much for the time and effort - I have a spiral mixer i’m sure this apply to that mixer as
Well - awesome suggestion thank you again -
Excellent. Thank you
Thank you this video was very helpful.
Super useful. Thanks!
You have the best baking Channel on CZcams. When I watch one of your videos equals me doing your accent for the rest of the day
😄 Cheers!
I've made all my breads by hand because I didn't have a machine. There are definitely times when I wished I had a machine but nothing beats kneading by hand.
thank you. I have the large mixer and now I know how to knead the dough in that stand mixer when I have a small dough ❤
Thank you so much for doing this. I had sort of figured out the mixer by hand stuff by trial and so many errors. As a older person now, and one without a counter low enough to hand kneed and the counter top stone, this is a real help to me. now I can make more bread. thank you thank you.
I'm glad it was helpful :) Here is a video about not having to knead dough at all - czcams.com/video/1knjFj923MQ/video.html
I have stopped knead altogether and I'm never looking back!
I'm making 100% biga pizza tonight, and before seeing this video, I've basically done the same as in this video (and a bit more by hand). The dough looks excellent, I'll report how the pizza comes out :) Thanks for this conversion, it is sometimes easier to use a mixer, especially with larger quantities (I'm making 6 pizzas, for example, that's almost a kilo of flower).
I use the same mixer.
With 2lbs flour at 65% hydratation. It works very well (the new model have 1/2 speed which is perfect for dough). Off course it's longer than by hand, but you can do something else during this time...
Your instructional videos on bread making are very good.
Another informative and exceptional video. So much appreciated. I always get excited when I get notified that you have posted a video. You're the best!
Thank you :)
This great! I broke my wrist last week. Had to buy bread and buns at the store. Now I can bake again! Thank You!
I hope it heals soon!
The Ankasarum has a roller and scraper. Much better than my old Kitchen Aide Hobart built that was bought in 1970. I rehomed it and it still works great.
Been waiting for someone to make this video, thanks. I honestly don't love getting that much dough on my hands.
Your straightforward, factual approach and presentation is excellent. On the subject of kneading by hand v machine, I think there is another angle, which is the type of machine you use. KA and other planetary mixers work the dough in a certain way, while alternative designs such as Ankarsrum, spiral mixers, Bernardi types use a different action, with different results. I used a spiral mixer when I was a restaurateur many years ago, and recently switched at home from planetary type to Ankarsrum. It takes a while to learn how to use each type, and the Ankarsrum has a number of advantages. For domestic use, spiral and Bernardi types are beyond most people's budget (and too big), so the Ankarsrum is really the main alternative to the planetary type. Anybody who's had a planetary mixer break down may get along better with the Ankarsrum, which is far more robust and arguably works the dough in a more gentle way. That means you have to learn to work it by 'feel' when converting recipes designed for hand kneading, many of which assume that the machine being used is a KA. Once you get a feel for how the Ank works the dough, it's easy enough. But in any case, I always find that five minutes of my hand-kneading technique might not produce the same results as five minutes of someone else's, so there's no hard and fast rule. Making bread by numbers doesn't usually work, I find. Thanks for the great videos!
I agree. Different mixer types work the dough differently. I have not had any experience with any of them unfortunately, but I would love to try in the future :)
this is what i need, thank you :)
Keep up with these types of videos. It's next to impossible to find such good info on CZcams. Much love!
Cheers 😊
I appreciate this video a lot. I have a mixer because my kitchen is too small for me to knead by hand without a long and elaborate process of moving a lot of things out of the way. I wish I had the space to get hands on with the kneading, but for now, I have to rely on my mixer.
Good information! 👋 🇲🇽
I'm going to start doing that pre-mix thing with the hook by hand, normally I just scrape down the sides at the start but that looks way more effective.
Amazing ideas! Keep doing it 🙂
I have an Ankarsrum mixer. I love it.
Bruv!!! THANK YOU 🙏🏾
good idea will mix everything first before using the mixer
You are so good! I've always used the dough hook, until I stated watching your videos. I usually make 5lbs at a time. SO the hook bights better. But there was always the problem you just highlighted - how the flour didn't integrate easily and it takes longer to prepare the dough..THANKS
Just got a mixer and I'm so stoked to used it for bread! I've only made it by hand before and I really appreciate these tips now I feel like my first loaf won't be a fail lol p.s. sweet chains ;)
Second method (mixing with dough hook in your hand) is a great idea. I use the first method though and in the first minute I push down the flour on the side with silicone spatula so the dough hook catches it. However I I will try the second method, seems easier.
I've been starting it on a slow speed and then upping it to much higher speeds, as high as 5. But the dough has turned out fine. I just don't have the patience to hand knead.
Wow! So I bought a mixer to mix pizza dough and then I discovered your channel and you converted me into doing things by hand. Thanks to you being persistent i now know exactly how my dough should feel and I completely forgot about my mixer which is collecting dust.
Brilliant move m8. I never though of it that way. Now the only thing that is left is to do the Stretch and fold on the mixer with high hydration doughs. Because until now I never had any success with a mixer as I have with my hands.,
So maybe a follow up video with same principal as this one but with 70% hydration.
I will definitely give this a go the next time I make a big batch of pizza. but I love slapping the dough so much and getting my hands in there that I am not sure I want to let the machine take over. :)
Yeah higher hydration dough definitely requires a higher speed mix. I might address that in the future too :)
It is fart more fun to do it by hand that's for sure! 😄
Thank you for making these thoughtful guides! For better temperature control you could ofc also chill the bowl of the mixer before mixing.
And the hook too! :)
@@ChainBaker true!
We have a mixer but I’ve gone manual because I’m clueless and I need to learn the feel. Much more satisfied and so much learned. Oh and chopsticks rule to premix
So many great Videos on this channel, please keep it up. :)
Thank you :))
Great Tutorial!
Educational,!
I like my mixture machine!
This time I know better to have a successful outcome with any dough, …thank you to your Professional Advise!
Make so much sense!!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy and appreciative Subscriber
Very helpful. It explains why my recipe was not very successful!
❤❤amazing tanks
I have always used a spade mixer and dump in half the flour. then switch to dough hook and put in rest. usually increases kneading time by about 2 mins. of course, the simple solution of just mixing it manually at first never occurred to me, lol. ty
Thanks for this, the few times I have tried using a mixer, my results have not matched my hand mixing process. I look forward to trying again using your tips
Everything you noted coincides with my own experience. Starting by hand and using the dough hook to bring the dough to a final stage of kneading until it is just right saves work for someone with arthritic hands. I also monitor the temperature and fold in butter as needed (no pun) at the last stage following first rise.
You can save energy by letting the dough sit for 20 minutes as soon as the ingredients have been incorporated. It's equivalent to several minutes' worth of kneeding. (Autolysis)
Had just made an enriched dough (Challah recipe w heavy cream, honey and butter added) and thought: lemme increase the speed to develop gluten faster! Wrong! My dough looks very VERY sad now - though tasty. I'm gonna chill it for the next day or two and hope for the best. But you explaining that going past the first two speeds results in deleterious results EXPLAINS what just happened to me.
Oh well, always learning along the way. Thanks for sharing these vids of yours. Your vids are great for newbies like myself that are still figuring out the hows and whys.
Beautiful work as always could you do commercial bread baking toturial also in the future
You can use the paddle to combine the ingredients and then switch to the dough hook for kneading. Yes, it’s one more thing to wash. But it’s a paddle. It’s an easy wash. I’ve also used a danish dough whisk to combine the ingredients first. Very easy to use and clean. Kitcheaid recommends speed two. They say two minutes to combine the ingredients. But they are contradictory on the kneading time. Speed is always 2. They say it takes only two minutes of kneading, but in another place they say 3 to five minutes. But then they also say not to exceed 4-6 minutes. So even Kitchenaid can’t give you an answer other than use speed two. They say that because speed one may not be enough to keep it moving.
I've often wished I had a lift-bowl Kitchen Aid. But having seen this, I'll stick with my Kenwood Chef - the dough hook pulls all the ingredients in in a few seconds.
I use hand mixer whenever i want quick process but kneading the dough with hands is the way to go because "playing" with the dough can be very relaxing. Its becoming addiction lol atleast a healthy ones. 😄
I have the same issue with my 8 qt lift KitchenAid commercial mixer. The bottom doesn’t get mixed well. Now I know to mix it a bit before turning it on.
I use a mixer but start by holding back some of the flour. Once the initial ingredients are fully mixed (and wet) I start adding in the rest of the flour a 1/4 cup at a time and let it combine. I also scrape any really wet dough off the hook into the bowl. I do a bit of hand mixing towards the end but otherwise it's all dough hook.
Chainbaker: I have one of the biggest ones. Yours may be a lot smaller.
Lol Chainbaker flexing on us. Love your videos.
If we're talking about stand mixers, the 7 quart mixer is the most powerful one KitchenAid makes. Their 8 quart commercial mixer has the same frame and motor as the 7 quart but has a taller bowl.
If you have a bigger mixer than that, then it's a floor model.
😂
I swear to god you read my mind! I've been wondering this for weeks
You're a life saver, consider me subbed
Cheers! :)
On Pre-Mixing dough before machine kneading...
Instead of using the dough hook in your hand to mix the ingredients, let use the MIXER do the MIXING. My pizza dough will COMBINE in about 2 min at lowest speed. Then I turn the speed up to speed 4 and KNEAD for ~4 min.
By hand it takes seconds. That is why I prefer doing it that way 👍
I own the smaller Kitchen Aid so I don’t have problem with the size of the dough mass but I do have a problem when adding seeds which have been soaked (hot soak usually) because the dough becomes wetter and collapses, even when done by hand by the way, and this is when I would really want to use the mixer. I find you videos excellent, you always seem to come up with what I want to know.
Perhaps you can lower the hydration of the dough. Or you just may need to mix for a bit longer. Cheers :)
Before i stumbled on your channel, i tried making some dough with a mixer and it was a very messy ordeal, mostly because my mixer has a tall bowl and hook doesn't reach a very bottom of it.
It works fine with a low hydration dough, but anything wet just smother it all over the bottom of a mixer, while drawing shapes on top of it.
Since i got back at it, i've been doing everything by hand, due to small quantities of dough, but I might start experimenting with mixer again, so my weak frail arms can catch a break.
Hi! I always mix by hand prior to mixer, also.
This video is quite interesting. I also have a red KitchenAid mixer - the 600 Professional with a 6qt bowl (and in the event this one stops working I have a 7qt KitchenAid Pro Line waiting in the wings). Perfect for making Brioche (because honestly folks, while making it by hand is a rewarding experience, using the mixer is soooo much easier). Otherwise it sits in a corner, looking rather sad and imploring to me: "please use me". I do enjoy kneading dough by hand (a sense of accomplishment for me - especially with your 100% butter brioche recipe!!!), but I will plan to try one of your hand-kneaded recipes using the mixer, perhaps with a triple or quadruple batch of Potato or Dutch Crunch. That being said, thank you again for sharing this video with all of us.
Everyone - set your mixers to "fun" (okay, "low"). 😉😉
It definitely comes in handy when making larger batches. I love that you have a back-up mixer ;D
]
Does a paddle make the dough different from the hook ?
@@MrOliverwoods From the KitchenAid website: "The pastry beater (paddle) is not a good choice for bread doughs, like pizza doughs. It's best to use the dough hook for any recipes that require kneading."
With my mixer I use the normal mixing blade first (often called a K beater)to mix, then I change to the kneading blade.
My uncle used to mix whole gallons by hand in Mexico. He said you get really really really tired doing that. His forearms are huge though!!!
For anyone that speaks Spanish on here. I recommend you check out a channel called “Panaderia Guadalupana y Materias Primas” he does bigger doughs by hand and you can see the techniques that are used in Mexico. Even if you don’t speak Spanish I like watching his videos as much as I like Chain Baker’s videos!!
I'd love to try and mix a huge batch by hand one day :)
@@ChainBaker do it my guy!! And don’t worry if it’s too much you can always sell it. I just made a gallon of donuts on Friday (on my machine of course) and sold it all at a warehouse I work at. Made about 200 bucks from one gallon.
I got this exact mixer for christmas and started learning about bread making ever since and your channel has been a massive help. It is the only channel I could find that goes into such detail on bread making, allowing one to truly learn the science behind it instead of "just combining a bunch of ingredients." So thank you so much for your work!
One problem I haven't fully figured out so far is, when kneading with the dough hook, the dough ends up sticking to the bottom of the bowl (kinda like in 7:03, but far worse) and kneads only a small lump at the top. This happens especially at 70% hydration, but also eventually at 60% and when I don't combine the ingredients properly by hand in the beginning.
I'm in Germany and usually use Type 405 flour instead of the harder to find Type 550 or 812 recommended for bread. Could that be part of the problem? Any other ideas?
A higher hydration dough is more slack and will tend to travel to the bottom of the mixing bowl and since that bowl is quite large the hook will have trouble picking the dough up. The best thing to do would be to increase the amount of dough or use stronger flour. I am not quite familiar with the types, so I can't say for sure :)
I once saw a pizza place which had an horizontal "mixer" that worked like a washing machine or those concrete mixers. The bowl would spin while the opening would be tilted to the side. Search for "food tumbler mixer" to have an idea of what I'm talking. Maybe something like this would work for you?
Excellent video which totally confirmed why I never want a food mixer, it all seems more trouble than by hand, and to me home making is hand making. I almost had tears of laughter when you told us how new your mixer looks, not because how very careful you are with it but..............because you never hardly use it! 🤣. I think I would rather make a no knead than bother with the faff to be honest.
The only faff in my case is not having enough room to have a mixer permanently set up in the kitchen, and having to bring it in from another room/cupboard and move something else out of the way. Otherwise, it's a simple case of weigh everything in the mixing bowl, bring together with spatula, or hands (as I would do normally anyway), and mix on a slow setting for 5-7 minutes. Once you know how your own mixer mixes, you really don't need to stop the process part way and increase the speed. I used to mix and knead everything by hand, but probably 50/50 now depending on what I'm making.
@@markparker5585 But then there is the washing up all the bits and pieces 😕.
Very interesting and informative Vlog. How do you compare small machine mixing with commercial mixer: (two types) one having a rod in the center of bowl and other which knead at an angle while bowl rotating?
I have only ever used one type of mixer, so I can't say. It does not matter which kind of mixer you use as long as you get used to using it and learn how it develops the dough and how long it takes at which speed setting.
Thanks for the video @ChainBaker. I've still learning bread baking, but have not been very satisfied with using my stand mixer to knead dough. Often times, the dough will form a log that rolls around between the dough hook and the edge of the bowl, kneading the dough very little. This is especially the case for lower hydration dough. Any tips?
Increase the amount so that the mixer can always pick the dough up and pull it in the middle where the hook is. Or increase the hydration a bit :)
I have a question - I use my mixer all the time, I make great breads, but it takes *forever* in the mixer to get fully kneaded. I generally make breads that are about 70% hydration, I preferment 50% of the flour in a poolish, and then I mix it by hand until a dough forms (generally only a few minutes) before putting it in my kitchenaid on speed 3 or 4. And then it can take 30-45 minutes before the dough is actually fully kneaded. I'm don't think I'm over-kneading, my bread rises wonderfully, it shapes fine, it just takes a really long time to knead. It often starts out looking like it's going to knead quickly then becomes wetter and wetter until it finally starts to come back into a ball again and finish kneading. Help!
I'm just guessing, so take this with a grain of salt: 70% hydration sounds like a lot, and kneading for 30 minutes is well beyond anything I've ever heard of, especially at a speed 3 or 4. Your comment makes me wonder if kneading at such a high speed for so long is creating so much heat in the dough that the dough eventually dries out enough to feel "right."
By the way, if your mixer is a KitchenAid, the owner's manual says not to knead bread dough at a speed faster than 2, because it's too hard on the mixer. I suspect your mixer gets pretty warm kneading bread dough at speed 3 or 4 for 30-45 minutes straight.
That is a very long mixing time. Both the fact that it is a higher hydration and that 50% of the flour is prefermented are reasons for it taking so long. Perhaps you could try the autolyse method. That will help with cutting down on mixing time. Or try and undermix, but make up for it with folds during bulk fermentation. But if it works well the way you do it, then that's fine too :)
Very helpful! Another conversion video I would love to see is converting commercial yeast recipes into sourdough recipes. Are there some recipes that just don't convert and you need the commercial yeast? What different outcomes can you get by changing it to sourdough? Etc.? Thanks again for this very helpful channel!
Coming this Sunday ;)
@@ChainBaker EXCELLENT!
Glad I went with smaller kitchen aid artisan as built for small batch home use . Yours is built for big batch only
I never use it anyway 😄
👍👍👍👍👍
"look at this beauty, its six years old and looks new, because I never use it" 🤣