The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does a recipe need to be adapted?

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Ilse's picture
Ilse

Does a recipe need to be adapted?

Hello again!

Does my recipe need to be adapted from just mixing the dough by hand to kneading it with a doughmixer?  All my recipes seem to react totally different.

Thanks

Ilse

MisterTT's picture
MisterTT

but mixing time and procedure will differ. It's hard to make up a general rule since everyone kneads differently, but usually the mixer takes less time to develop the dough than hand kneading. Could elaborate on exactly how differently your recipes react?

Yerffej's picture
Yerffej

Ilse,

This is one more example of the final bread quality and characteristics resulting as much from technique as from the actual ingredients.  Mixing by machine almost always yields a very different product from the same formula mixed by hand.  Like all else, pay attention, make notes and adjust as you go.  All will be perfect in short order.

Jeff

Ilse's picture
Ilse

Thanks everyone - wish me blessings :-)