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stand mixer?

How would the process differ using a stand mixer? ( or am I getting away from your beginning class) would I still let the dough hydrate before using a dough hook) and what are the signs of over or under kneading ( window pane test) thanks for you Great guide and explanations'

audreyobscura5 months ago

I decided not to include a stand mixer in this class, because I thought students were better off investing in breadmaking tools like scales, peels, and dutch ovens. That said, I flippin' love my stand mixer for building dough.

Kneading goes a bit differently though. Mix your liquids and starter/yeasts in the bottom of your mixer's bowl. In a separate bowl, combine and sift all of your dry ingredients together. With your dough hook attached, and your mixer spinning at its lowest setting, begin adding your dry ingredients.

On low/medium speed, mix for no more than five minutes, and allow to rest. Perform a window pane test after it rests for 10 minutes - if you your dough fails the test, mix it again for five minutes, and allow to rest for another 10.

Overworking your dough can slow down gluten development and break all the necessary elastic bonds we need to keep the dough mass together.

Best of luck!