February 27, 2018 - 8:17pm
long kneading by hand
Good Evening:
I bought a bread book named "The Laurel's kitchen Bread book which mostly a bread book which used Whole grain bread making. In this book, everything was done by hand and the kneading is very long/ 20 min. I would like to try some of the recipe but to knead it by hand for 20 min. stop me. Does anyone ever use the recipe from this book before? It is all whole grains and very healthy recipe.
My question : Can one use the mixer instead of hand and how long should I use it and what speed for the 20 min. hand kneading?
Thank you.
Thai chef.
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I also have Laurel’s book. The basic “loaf for learning” is a good one. Please realize that these loaves will be more dense than others because of the use of 100% whole wheat. Her bread is extremely nutritious.
What type of stand mixer are you using? The whole wheat will put more stress on your mixer than white flour. Unless to are using a heavy duty mixer, be careful to monitor the sound of the motor. Small batches are best.
Please let us know more about your project. Which recipe are you interested in baking? We’re here to help.
Dan
Hello DanAyo:
Thank you for trying to help me on the whole grains by hand bread. The bread which I want to try is called "Buttermilk bread" which are using buttermilk , whole wheat butter and honey and salt. The 20 min. hand kneading is the "stop" issue.
I am not new to bread making but use the stretch and fold. The bread I made last night is the sourdough which took from start to finish 40 hours. I make mostly sourdough ( about 90% of the time). I have the Kitchen aid( Professional 5) which on the fresh loaf page stated that the machine would "overheat " and may "burn" the motor. I also have a small and lighter mixer called Bosch.
I use to sell breads at the Farmers market before and use "bread machine to mix the dough first then shape it later.
What speed would you suggest for me to use my kitchen aid and do you mix it the whole 20 min.?
I am a cooking school teacher ( private school and you can look on Facebook under "sml International cooking school." if you like)
Thank you.
Thaichef.
I did take a look at Facebook. Your food is beautiful. The colors are gorgeous, so appetizing!
I’ve heard the Bosch is a very good machine, although I have never used one. I would like investigate the Bosch for this task.
I do know the KitchenAid, and will caution you about mixing 100% whole grains. The reason I went to an Ankarsrum is because I got tired repairing stripped gears on my beloved KItchenAid.
You might consider a long autolyse coupled with Stretch and Fold. Are you using home ground whole grain or store bought bagged whole grain flour?
Oh, I called KitchenAid and discussed stripped gears. If I remember correctly they told me never to go past second speed when kneading dough. But sadly, even that didn’t completely eliminate the stripped gears. IMO, whole wheat kneading is too tough a rank for KA. Others may disagree.
Dan
Thank you again. I am using "home Milled " whole wheat" flour and I will be using my " bread machine" for the kneading.(Experimenting because if I am going to make and sell it, I need to be able to do it in bulk. ) I also have students who wanted to make breads in a shorter time but healthy bread. No one will goes for 20 min. kneading. They also do not have the mixer but many have bread machines (that they hardly ever use it. ). I am exploring that feature to get a class going.
My small Bosch mixer has less strength than the
Thank you for your kind words on my cooking school. My cooking school and my Thai style exotic food box was featured in our local magazine called " Laker" this month. it was first distributed yesterday but It will not be feature online until a month later.
Thaichef.
Have you considered the no knead bread method? I attended a baking class not long ago and learned that the bakery used 100 whole grain with the no knead method. They baked over a thousand loaves a week.
Dan
Good Afternoon DanAyo: I am immensely interested in knowing how did they do it? I know about no knead breads and had taught some simple bread class using the no knead method. My friend who is an owner of a Pizza shop, allows me to use her large mixer to mix large amount of bread dough when I was doing breads for free to low income, free clinic clients. But to be able to bake that large amount of breads using this method is new to me. please tell me how. Thanks.
Thaichef.
At class we did 15 loaves at a time. We mixed in a bus tub. Did stretch and folds to in tubs, then divided and shaped. It might be perfect for your group.
Dan
Hello DanAyo:
Please give me more details on your 15 loaves at a time / doing all by hand? Is there female students in your class? Do they able to do 15 loaves at a time? I am intrigue. Please tell me about your class which students make 15 loaves at a time. To me, my class is for female students who doesn't know much about bread baking. They will not be able to do your bread class but I wanted to know for my own bread selling. I have never do 15 loaves /all by hand bread yet. Can you share the recipe which you did your 15 loaves at a time. what is the time line? I am really want to know. Please share your knowledge.
Thanks.
Mantana