Using a stand mixer to mix and knead bread
A stand mixer speeds up dough development and reduces arm work, especially for high-hydration or enriched doughs. Use the dough hook attachment and moderate speeds to avoid overheating the motor and overworking the flour. Follow a measured sequence for best results.
Step-by-step guide:
- Add ingredients: Put flour, salt, and any dry ingredients in the bowl. Dissolve yeast in liquid if needed, then add liquids and fats.
- Mix on low (speed 1) to combine into a shaggy mass (1–2 minutes).
- Increase to medium-low (speed 2) and knead for 6–10 minutes for most doughs. Adjust time for hydration: wetter doughs need slightly longer.
- Test for windowpane: dough should stretch thin without tearing.
Tips for using the mixer well:
- Don’t exceed the recommended speed—high speeds heat the dough and stress the motor.
- Stop occasionally to scrape down the bowl so all ingredients incorporate evenly.
- If dough climbs the hook, it’s too wet or the hook is the wrong fit; pause, scrape, and adjust hydration.
Special considerations:
- Enriched doughs with butter: add butter gradually after initial gluten formation so fat coats but doesn’t prevent gluten development.
- Very wet artisan doughs: the mixer can work but may require lower speeds and longer kneading.
Practical troubleshooting:
- If the mixer struggles, reduce batch size or use shorter pulses.
- For consistent results, use a timer and observe dough texture rather than relying solely on time.
A stand mixer is a reliable tool for bread making when used with care; it delivers consistent kneading and frees time for other tasks.