Can You Knead Your DOUGH TOO MUCH with a Stand Mixer?

Comments · 542

• TH

  @the_bread_code · 3 years ago · pinned

  You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: <a href="https://breadco.de/book">https://breadco.de/book</a>. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

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• MI

  @MichaelRei99 · 5 years ago

  I really kneaded this!!!

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• AF

  @AFullerHouseAtlantic · 1 year ago

  Well, if I ever needed proof I wasn&apos;t kneading enough, this was it...

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• SE

  @sergeant5848 · 1 year ago

  <a href="https://www.youtube.com/watch?v=LQPCXMpxO4c&amp;t=1805">30:05</a> Can you knead too much? No. There, I saved you 32 minutes of your life. Now, go watch the video to understand why.

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• SK

  @sk8er1028 · 3 years ago

  Kneading dough is like a good workout for your arms, except you end up with a delicious carb-filled reward instead of sore muscles and regret

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• DA

  @DanielHernandezBC · 5 years ago

  You should make a video of making SD bread with the mixer only, no strech and folds etc :D

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• RO

  @Romulux · 2 years ago

  In some pizzarias they use ice water when mixing large batches of dough. This video helped me understand why. Thanks!

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• JO

  @johnrobie9694 · 5 years ago

  Emily Buehler talks about this in her &quot;Bread Science&quot; book. Over-kneading can over-heat the dough, which can be offset by using colder water.

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• HI

  @hikerJohn · 2 years ago (edited)

  This is great . . . I learned all this 10 years ago and then I quit making bread and lost my instructions so this is bringing it all back and no one else (that YouTube is promoting on searches) is explaining any of this. I&apos;m taking notes so I can get started tomorrow. Even if you don&apos;t do it this way you should know all about it.

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• SW

  @SweetHopeCookies · 2 years ago

  I bake sourdough with a mix of flours (bread, rye, whole wheat, semolina) every week and always with my stand mixer because of arthritis in my hands. Keep the mixer at the lower speeds, use only the hook. I never go to high speed because it heats up the dough too much. Once the dough comes away clean from the sides I mix for another 1-2 minutes and it turns out great every time.

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• PR

  @Proboszcz-g8b · 2 years ago

  I like your passion to the bread....Peace Brother

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• SP

  @SpiffyBananaFoot · 3 years ago

  I love the precise nature of so many Germans. Thanks for this, you rock!

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