can anyone offer advice on mixing a recipe written for hand mixing in a home spiral mixer? An example would be the Basic Country Bread from the Tartine book. It’s a great bread and always comes out good. I would lIke to know how I could get similar results if the dough was mixed in a tabletop spiral mixer?
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Hello, BenM,
I bake professionally and I'm a Certified Bread Baker through the BBGA. I also bake a lot at home. Here is what I've found:
Ignore the Instagram bakers' instructions.
Mix your preferment, let it ferment overnight,
Mix flour and water, and preferment if it has a significant amount of water, autolyse for 30 minutes.
Use a modified improved mix: first speed for about four minutes, until the dough comes together and starts pulling away from the bowl; second speed for two-to-four minutes, depending on how the gluten is developing. Fold 1-3 times over 90-minutes. Bulk ferment about 3 hours. Divide, shape and proof for about 2 hours (or 1 hour and refrigerate).
Stephen