(Closed) dough- same time with dough hook as with kneading by hand?

posted 4 years ago in Cooking
Post # 3
Member
822 posts
Busy bee
  • Wedding: May 2012

it would be less but the amount of time depends on the mixer you have.  i have the KA pro 600 and i never really timed it.  i always get it all mixed, knead a bit, and let it sit to absorb the liquid, continue kneading, pull it out and finish kneading by hand.  after a while you kind of know when it’s done.  i haven’t used my KA for bread dough in a while since I got my Zojirushi bread machine.  sorry KA but i think it does a better job.

Post # 4
Member
8475 posts
Bumble Beekeeper
  • Wedding: April 2013

I use my kitchen aid mixer for bread/doughs all the time, and it’s really more about consistency than time, but it usually takes less time than if I were to knead by hand.  I will let the mixer run until the dough is no longer sticky and pulls away from the sides of the bowl.  If your dough comes out tough, you are over mixing.  If your dough comes out dense, something is going on with your yeast/rising.  I don’t measure when making dough/bread, however when baking breads it is far more accurate to use weight rather than volume measurements.  Hope this helps.

Post # 6
Member
822 posts
Busy bee
  • Wedding: May 2012

@newname_99: don’t be afraid to touch the dough.  i like to start it off in the mixer but finish by hand.  if you knead a bit by hand, you can feel the dough start to change.  it’s supple, elastic, and warm.  it is hard to do over do it when you use your hands.

Post # 7
Member
280 posts
Helper bee
  • Wedding: April 2013

I usually do a little less than the hand knead time in recipies. I also make sure to use a fairly low speed (never more than a 4 on my KA). It’s really all about the feel though. I’ll stop it frequently and test for stickiness and elasticity.

It might also be the type of flour you’re using. AP flour is alright for pizza and bread dough, but I’ve found that bread flour is amazing. Also if you’re using active dry yeast you might want to proof it first (put it in water that’s between 100-110F and let it bloom for about 10min). Ever since I got a packet of dead yeast and my dough turned out flat and horrible I’ve done this.

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