What do you use to knead your bread
 

How do you knead your bread? Do you use:

Your hands
Kitchenaid
Bosch mixer
Ankarsrum Assistant
Nutrimill or
Bread machine

I used a Hobart built bowl raise Kitchenaid until I switched to whole wheat and it couldn't handle it. I use an Swedish built Ankarsrum now.

My Zojirushi bread machine.

Kitchenaid

Knuckles! Like grandma did. Don't forget to wash your hands first.

Ever use it to make gluten free bread?

No. I don’t think I have ever even tasted gluten free bread.

I used the Kitchenaid last week to knead some pumpernickel dough.

I knead it with my hands without any machine other than the oven. I mix it in a big bowl with a wooden spoon until it's too thick/dense to use the spoon, and then I use my hands to finish the mixing. I knead the dough on a huge bamboo cutting board, put it back in the bowl and set it out on the lanai to rise with a wet towel covering it for an hour. I bring it back in, punch it down, and set it back out for another hour. Bring it back in, shape it into three braided loaves, set THOSE back out on the lanai for a half hour, give them an egg wash, and bake them.

The whole process, from measuring the ingredients to taking the finished loaves out to cool on the stovetop, is around 5 hours.

It's incredibly zen, focusing, balancing. And the smell is otherworldly wonderful.

Bread Machine
 

Zojirushi bread machine

I put water, sugar, yeast, flour, salt, and oil in the bread machine. That takes about 5 minutes. I then hit start and come back about 4 hours later and take the loaf out of the machine.

Not exactly sure what zen is but the smell is probably similar to your bread.

Feed me! 😛 Please.😌

3 loaves? Save one for me! Sounds incredibly yummy!

From Google's AI thingie:

Baking and gardening are both "zen" activities for me.

The recipe uses 6 cups of flour and 5 eggs, and the risen dough sticks out of a 3.5-quart mixing bowl like a muffin top. The smell permeates the entire house, the lanai, and the porch out front for several hours. It's hypnotic. I think people are really missing out on one of the most joyful "simple pleasures" in life, when they use bread machines. There's really nothing quite like kneading dough.

https://www.talkofthevillages.com/fo...22-challah.jpg

Best. French. Toast. Ever.

We have learned to make it with mostly whole wheat flower. Found the way to get it lighter is to do the first rise about 3 hours and second at least 90 minutes.

Try adding gluten powder at one teaspoon per cup of whole wheat flour. It is available on Amazon.

Three things I loved about living in Michigan: Fall, Sunday football, kneading bread by hand.

Always by hand. Granny said it was the best way to work out anger, sadness, kind of like a living stress ball. She found that arthritis in her hands, wasn’t as big a deal, as her sisters had.

I do have a super expensive bread machine that is still in the box, somewhere.

What will that do?

Adds protein, changes texture and sometimes does change the flavor. If your are adding nut to wheat like a wheat berry, will help stabilize the bread.

Does it help with dough rising?

I use my Kitchenaid with dough hook. My process is two days. Poolish starter 24 hr ferment in fridge, finish dough at 60% hydration, and another 16 hr in fridge, then form, rise, and bake.

Rising is technique, age of yeast, temp of room, and , patience as to when you punch down, and allow to proof again

Yes. The extra gluten traps more gas resulting in a higher rise.

"Because it’s almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. Most baking sources recommend about one tablespoon for every 2-3 cups of flour."

From Access to this page has been denied.

We have learned to making bread as an all day affair. Will give gluten a try to see if we can make the bread lighter.

Thank you will give it a try

teach me!

It's mostly just a matter of following the recipes. If you make an egg bread (like the challah I make), I recommend large brown eggs, brought to room temperature on the counter before cracking open. Or eggs fresh from the farm, which were never refrigerated in the first place. Just make sure to wash them off before cracking them.

Also I use granulated yeast, some folks prefer yeast cakes, and some even like the quick-rise yeast.

Always cover the bowl with a MOIST dish towel before setting it out to rise. Just wet a quarter of the towel, fold it in half a few times and wring it well to get that small amount of water spread well over the whole thing, and not saturated.

Be patient when you let it rise. The recipes always say "doubles in size" but you won't really know if it's double or not without removing the towel. So just assume it's an hour. If it goes more than double the size it's fine, it won't hurt the dough.

Use all-purpose flour. You can use half white and half whole wheat, but a fully whole wheat challah requires different proportions of ingredients to bake properly. Baking is a science as much as it is an art.

For challah, you absolutely MUST coat the braided raw dough with an egg wash. If you don't, it won't bake properly AND it won't have that beautiful shiny outer crust that it should have. The eggwash helps seal in the moisture as it bakes. A good challah is dense, yeasty, yellow in color rather than white, and has a naturally sweet-ish aftertaste to it.

You are welcome to come over to weed. Be sure to bring some warm bread AND WE WON'T EVEN CHARGE YOU.

It's awful. Anything gluten-free is substandard.

Kneading bread dough
 

I find it best to use my bare hands. You can feel the moisture level, texture and springiness to know you are done. Using any kind of mixing apparatus takes the fun out of it for me.