The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a bread hook

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athomenow's picture

Using a bread hook

Is there ever an instance where you would not be able to use a bread hook on a stand mixer when making sourdough bread or rolls.  I've read about lots of things about the kneading process but not so much using a stand mixer in terms on time to knead it.

I'm fairly new to baking with a sourdough starter.  I have a sponge going now for crusty rolls and it says to mix with your hands.

thanks for any help.


Link to the recipe.

jcking's picture

Your sponge says to mix it with your hands? Okay, what book are you using and what recipe?


dmsnyder's picture

Hi, Debra.

Welcome to TFL!

There is nothing about sourdough bread as opposed to commercially yeasted bread of the same type that makes a stand mixer either a better or a worse choice than hand mixing for mixing the dough.

Sourdough is a method of introducing yeast (and symbiotic bacteria). It is not a single type of bread. If you search TFL (See the search box at the upper left corner of each page.). for "sourdough bread," you will find an amazing variety. In fact, you can use sourdough starter in place of commercial yeast in pastries also. The other characteristics of the dough, along with a lot of personal preference, dictate the best way to mix.

If you have a question about a specific recipe, let us look at the recipe and we can provide more specific advice.

Happy baking!


athomenow's picture

I wasn't very clear.  The sponge is doing its thing for 12 hours and then the recipe says to put the flour and other ingredients in for the rolls and mix it up with your hands.  I'm just wondering if I can put everything into the mixer and let it go instead.  I always use it for yeast breads and from the other comment it seems that this is just a yeast bread in a different form.  I've been playing with this starter for a couple of weeks and trying different recipes to see what turns out best.  I have a roast that's been  marinating for 48 hours and thought the crusty rolls would go great with it.  Totally new at this.


Here's the link

caraway's picture

would be just fine, IMHO.  Looked at your recipe and can't see any reason why a certain kneading method would make any difference whatsoever.  Other than the machine making things easier and quicker and requiring less flour in the final dough.  Maybe that recipe was from years ago?


Elagins's picture

I echo David's sentiments and would add one thing.

Because hand kneading will never (well ... hardly ever) reach the same level of strength and efficiency as machine kneading, hand-built doughs are more likely to produce a very open crumb, which is largely a matter of  bread aesthetics and mouth feel rather than taste or overall quality. If you prefer your sourdoughs to have an open crumb, you can either hand-knead or else machine-knead very judiciously, on the order of 2-3 minutes after you hydrate your ingredients, and then stretch and fold (gently!) once or twice during fermentation.

Stan Ginsberg

athomenow's picture

Since I'm new to baking with a starter or sponge I just looked on line to find a recipe that looked easy enough to try.  I don't think they're going to raise and the recipe takes a lot of time.  I started on time to have them for dinner tonight but they don't look like they're going to make it.  Do you have a recipe that I could try?  Open to all suggestions. 


athomenow's picture

Well after two days of prep and baking these rolls did not turn out.  They didn't raise when I shaped them and so were little hocky pucks!  Not bad taste just very dense!  Won't be doing this again.  On to the next thing.  I did make some awesome cinnamon rolls today so the day wasn't a bust. 

Here's the link to the rolls.  Very easy and tastes great.


msbreadbaker's picture

Athomenow, Hi,

Please try your recipe again when you are not pushed for time. It takes a bit of practice and familiarity with a recipe to "schedule" its outcome. It looks like a good recipe to me, I printed it out and will try it. Rising without yeast always takes extra time, so you have to be patient. The results are worth it. Also, you have to let the dough rise or you WILL get hocky pucks! If mine do not rise on the counter as I'd like, I have a "warm" place in my pantry that I put them to help things along.

Try this again until you iron out the kinks, sourdough is not always the easiest. Let us know. Jean P.(VA)

athomenow's picture

I do think I just didn't give it enough time but it's really a time consuming recipe and maybe just not what I'm looking for right now.  I'll keep it around and try later on.  I am doing sourdough bread today and hopefully it will be better.  I usually use the proof cycle on my oven but wanted to see how the long rise would work.  Thanks for the encouragement.