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Old 07-03-2013, 12:29 PM   #9
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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