I'm a home baker who loves to make sourdough breads. I generally use Hamelman's excellent BREAD book, but am wondering about the recommends on machine kneading. I have to replace my Breville 5-quart mixer because it has started clicking and grinding, and all home machine makers seem now to prefer users to only need on speed 1 for 2 min and speed 2 for an additional 2 min.
What to do? Hamelman always directs to mix on speed 1 for at least 3 min, and on speed 2 for between 4 and 7 min, depending on the recipe.
I don't want to burn out another machine. Am considering the KitchenAid Proline 6-quart. What do y'all think? Lower machine kneading times and do hand knead for remaining time?
And it will depend on both the quantity and consistency of the dough. I recently kneaded the dough for a loaf of Westphalian Pumpernickel (about three pounds of dough) for 20 minutes on Speed 2 in my 7-quart KitcheAid mixer with no problems, per the recipe instructions.
I'm not sure that it would have gone so well with a stiff wheat-based bread dough. Actually, I know that my machine will not handle bagel dough.
A soupy ciabatta or focaccia dough, on the other hand, is a breeze for the machine.
So, it depends. Standard answer for bread questions, I know.
Paul
Jill, have you watched any of Hamelman's videos. He doesn't knead very far in this video, and instead relies on stretch and fold to develop the gluten.https://www.youtube.com/watch?v=ZnxiawZoL4A When he gives times, that may be for larger quantities.
Barry, I did just now go watch the vid. Perfect. I'm going with stretch and fold for the last phase of gluten development now. Thanks so much.
Cheers, Jill
Thanks, Paul. Your addition of detail on the KitchenAid 7-qt was just what I needed to know.
Cheers, Jill