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I swore by my stand mixer for years, but this Tuesday I had to hand-knead a double batch of sourdough in my tiny apartment kitchen.
My mixer's belt snapped right as I was starting the autolyse, so I had no choice but to do it all by hand for the first time since culinary school, and honestly, feeling the dough change under my palms completely changed how I judge gluten development now. Has anyone else gone back to hand mixing after years of machines and been surprised?
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fiona_young6mo ago
Honestly thought machines were better, but hand-kneading that dough totally changed my mind.
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kaid596mo ago
Feel the dough change under your hands, you know exactly when it's ready. Machines just can't tell you that. It's a totally different texture when you do it yourself, way more alive.
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