View Single Post
Unread 07-03-2013, 12:29 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

I have a KitchenAid, and I have tried all sorts of techniques. For pizza dough, in my experience, it make a decent dough. I much prefer hand made dough. For many breads, it is fine, but, I find that unless I work the dough by hand, I get variable results. I think that there is a flaw in how mixers knead bread doughs. None of the real top notch bakers I know use a machine exclusively.

Since going to an indirect, low temperature rise and higher hydration levels, my doughs have improved in texture and flavor quite a bit, and actual kneading has gone down.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->