Hello all,
I recently bought a mixer machine for bread and cakes. My question is how do kneeding in the mixer alters my receipts?
Usually, I mix flour and water and leave the for 30-60 minutes for autolysis. Then I kneed for 5-10 minutes and later on I make few S&F every 30-45 minutes. Now with the mixer how is that changing? Can I omit autolysis? Fewer S&F?
Thanks in advanced
I usually use a mixer (either a KitchenAid or a large commercial mixer), and follow a method similar to what you do by hand (i.e. I mix the flour and water and let it sit for 30 minutes or so, then add the other stuff and mix for 4 to 8 minutes, then rest and stretch/fold). The timing and number of stretch & folds depends on the type of dough, how hydrated it is, and other things, but that's the general method. You might find your dough is strong enough without too many stretch and folds after mixing in the machine.
One thing (or two things) I love the mixer for is sticky doughs like rye dough, and very wet dough (high hydration). Much easier to develop the dough, especially when I'm making a large batch.
Yes the first thing I did was a 80% hydration dough :) Very nice
Is there a possibility to over kneed if you mix in the machine and S&F later on? I mix for 10-15 minutes? Is it too long?
It doesn't matter if I am doing sourdough or yeast bread, my total mixing times are never more than 6 minutes or so. the rest of the dough development is done using the stretch and fold method. The ingredients are mixed for a couple of minutes at speed one on a KitchenAid and then for three minutes at speed 2. this works well for dough development in my kitchen.