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May 2020
8:57pm, 31 May 2020
1,720 posts
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runnyeyes
I’m a Kenwood gal as well.
Have you got a conversion rate? How many minutes with the dough hook equates to say 10 minutes hand kneeding?
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May 2020
8:59pm, 31 May 2020
42,503 posts
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Derby Tup
Classic crumb shot Lizzie ^
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May 2020
9:06pm, 31 May 2020
38,064 posts
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Purps
Cool  thanks.
Kenwood here too for bread.
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May 2020
10:19pm, 31 May 2020
23,182 posts
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Lizzie W
Runnyeyes, no, for normal bread I mix for 1min on min, then 5-7min on 1.
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May 2020
10:54pm, 31 May 2020
37,331 posts
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LindsD
Lost my dough hook
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May 2020
11:19pm, 31 May 2020
3,066 posts
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jacdaw
I stopped kneading dough years ago. Waste of time and energy!
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Jun 2020
5:46am, 1 Jun 2020
1,690 posts
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panad
U make bread by hand purely because we haven’t replaced our mixer, indecision about what to go for and necessity for bread meant I got into the routine and I appear to be a cheap, reliable breadmaker!
Kneading appears a lot less vital for a long drawn out sourdough, and since that’s all we’ve made for the last 3yrs (since realising if I fed the starter with wheat flour rather than rye everyone in the house would eat it) that’s not a problem. Only thing it requires is slightly more monitoring of fluctuating bread levels in the house, but as it also lasts longer that doesn’t seem to cause problems either.
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Jun 2020
8:09am, 1 Jun 2020
6,478 posts
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sallykate
Agree re sourdough - the recipe I've followed has very little actual manipulation of the dough, just stretching and folding, nothing you'd call kneading and only about 5 mins max in total.
If I make yeasted bread I knead in the Kenwood for 8-10 mins on a medium speed, after a minute or two at the lowest to get it all mixed together. I look for a dough at the end which is smooth and elastic; with sourdough I've found that the flour makes a big difference to the final loaf and I'd think that's the same for yeasted too. Practice and judgment are key - I still can't make a yeasted loaf which I think is light enough so I need more of both!
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Jun 2020
10:20am, 1 Jun 2020
3,067 posts
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jacdaw
I do stretching and folding for all bread, SD or commercial yeast. I was persuaded to do jntensive kneading on a bread course with Andrew Whitley, but now think it is only necessary in a commercial setting, because it removes the faff of stretching.
I actually stopped kneading when I injured my back, didn't notice any difference in the bread, so didn't start again. Even with commercial yeast I like a relatively long ferment; I just adjust initial volume of yeast and temperature to keep everything nice and slow.
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Jun 2020
5:13pm, 1 Jun 2020
3,076 posts
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jacdaw
Just out of the oven, French white sourdough made with Shipton Mill type 55 French flour.
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