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Everyone says you need a stand mixer for good bread, but my best loaves come from hand mixing
I see so many posts where people say a stand mixer is a must for developing gluten, but I've been baking sourdough for about a year now and my best results are from hand mixing in a big bowl. I think people rely on the machine too much and over-mix the dough, which makes it tough. My process is just 5 minutes of folding and squeezing by hand, then letting time do the work during the bulk ferment. Last weekend, my hand-mixed loaf had a way more open crumb and better flavor than the one I tried with my KitchenAid. The machine just heats the dough up too fast. Has anyone else found that simpler methods work better for certain breads?
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oliverhernandez1mo ago
My stand mixer mostly just collects dust and makes me feel fancy! I totally agree, you can overwork dough so easily with a machine. My hands are a much better judge of when the gluten is just right. Plus, there's something really satisfying about getting your hands in there.
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piper7791mo ago
Totally get that feeling of the mixer just being for show. The hands-on method really does give you better control over the texture. It's just a more connected way to bake, you know?
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