Just plain bread
I have made plain white, whole wheat, or a blend of both for many years, and recently tried some in a mixer instead of hand kneading. It turned out much like baker's bread (storebought). I think though, it was from overcooking and not the electric mixer. I am trying it again today to see how it goes. If I knead it myself it is only for a short time because of health reasons....my dough, if not made in the mixer, has a lot of water, and bakes soft, delicate and wonderfully home made.
The dough I make is also used to make cinnamon rolls, and fried bread. Bread fried in a pan and split, served with butter and or jam is nice on its own or with a meal.
I would like to express my gratitude for this site and the interesting reading about the various topics. For instance, I am learning new terminology. I have always referred to proofing as rising; my new oven has a proof setting...and I never knew before now what a banneton is.
I have also sucessfully made ciabatta. Occasionally exotic breads (my experiments) have ended up in my garden looking much like bricks.....but that is ok...I will continue trying as it is fun and sometimes satisfying to have a new to me finished product I can be proud of.
Best Regards,
Abunaloaf
Comments
Since I'm baking semi-professional for a natural food store, I knead most of my doughs in a mixer. If you do it right, there doesn't have to be a difference between mixer kneading and hand work.
I would suggest working with pre-doughs and overnight refrigeration. If you use pate fermentee, biga or starter and, for whole grains, a soaker, you have to knead only 1-2 min at low speed (with paddle or hook) to bring the dough together in a ball, and then knead for an additional 4 min. at medium-low speed (with kneading hook). Let the dough rest (autolyse) for 5 min. and knead it again for 1 min.
I portion my finished dough and refrigerate it overnight. I guarantee you that your bread will not taste like one from a supermarket
Thank you very much for your comments. I find baking a very satisfying endeavor. I will try your suggestions.
When you knead with the mixer, how long do you knead then. I remember when I bought my first Bosch mixer the instructions said to knead with the mixer about half as long as when you knead by hand. If you knead 8-10 minutes by hand, then 4-5 should be about right with the mixer. Also the recipe for bread that came with it said to knead white bread about 4 minutes and wheat bread about 5-6 minutes. Could it be that you are kneading it too long? Try shortening the time of kneading and see what happens.
That sounds about right. I did knead it about 7 minutes...and when I make it by hand I use a lot of water and hardly knead it at all. The last bread turned out better, and I did knead it less. I sometimes save dough for a day or two in the fridge for cinnamon buns and fried bread. I was really looking forward to using a mixer as I get tired when kneading. I found when I added more water, I had a softer bread without much kneading. The mixer doesn't do well with a wet dough.