Besides losing some pride, are there other reasons why not to use a stand mixer?
Some background: I’m experimenting to shorten my process and my hands start to hurt soon into kneading. With my last loaf, I used starter straight from the fridge (without feeding first), skipped the autolyse and used a stand mixer with dough hooks on low setting for 5min while mixing.
I feel like the bread came out great (see pics) and it cut down the total prep time by 5 hours. I feel like the stand mixer helped ensure a strong gluten network in absence of the autolyse. Wondering if there are down sides to using a standmixer?
Ingredients:
– 32g whole wheat flour (8%)
– 368g Caribbean Dream Flour (12.5-13.5%)
– 260g Water (65%)
– 25g Starter straight from fridge (stiff – 4:3:4)
– 6g Salt
—> I use less starter because I proof in my kitchen cabinet which is always 26C
Process:
– Mix flour and water until it forms a ball
– Mix in starter
– Create dimples and mix in salt
– 5 min stand mixer with dough hooks on low setting, then rest for 15min
Meanwhile: feed leftover starter, wait until peak (~3-4h) and place in fridge for next bake
- 3x s&f, 15min apart
- About 7.5h after mixing, shape and place in banneton (jiggly and passed poke test)
- Proof on counter for 1 hour
Cold retard until next morning (~12h)
- Preheat carbon steel roasting pan in oven at 450F, set dough in the freezer meanwhile (~10-15min)
- Score, then bake in closed pan for 30min
- Reduce heat to 410F and bake on cookie sheet for 12min
Cool for ~1h+ under AC before cutting
by Rhynco
15 Comments
We use a stand mixer every time. I don’t care about what the crumb looks like. Tastes great. We’re happy with it.
Most pro bakeries make too much bread to NOT use stand mixers!
I use one out of pure laziness. Sometimes i dont, but I can get my bread the same either way.
If your hands hurt, use the mixer!
I use the stand mixer for all the sourdough bakes and the bread machine dough cycle for yeast products. They turn out great and save a lot of time.
I’m so lame, I use a mixer and a slicer. I even use a lame.
Only downside to using the mixer is the dough might overwork and heat up too much, causing the proteins to start to break down. If you’re using timers to track your mixing time you’ll be fine though.
I personally would still do the autolyse, using a mixer is great to develop the gluten (mechanical development) but the dough will feel allot stronger and more spongy if you pre-develop some of that gluten.
Stand mixer is bae
Sure. Why not?
Ironically I *only* used my mixer, then brought it in for a grease and tuneup (it was 20 years old, and gone for over a month while waiting for parts). I learned how to stretch and fold and now I’m like “this ain’t that bad.” And I have yet to use my mixer again. 🤷♂️
Yay
Unless I’m making a super-enriched bread like a brioche, cinnamon rolls, etc, I mix by hand for my sourdough(I make mine with sugar and butter). I use unsifted freshly milled wheat and let it autolyse for at least an hour before stretch & folds. That does most of the work for me.
But no need to feel guilty – if it helps make your process more enjoyable, use the tools you have.
Not for me! Mix by hand to burn more calories so I can eat more bread.
I use my dad’s recipe and it calls for a mixer and turns out delicious each time and is super simple so when I give people starter to start making bread they can do with no problem. If the goal is a tasty loaf for the week. And not necessarily an artisan loaf.
https://preview.redd.it/o4ye38o9ob2g1.jpeg?width=3024&format=pjpg&auto=webp&s=6ec98745739eb5202a19662766a18f37fc860980
I just made my personal best loaves using a mixer (and bulk fermenting in my cold kitchen for like 11 hours). I love the feeling of dough during s&f and shaping, and loooooooathe the feeling of sticky un-mixed dough on my hands. I’m officially team mixer!!!
Today I learned…internet bread hipsters inexplicably disapprove of stand mixers.
I feel like mixing/kneading takes about 30s-1m. Way more work than using the stand mixer. Then folds are quick over a short period.