Author Topic: hand kneading  (Read 7491 times)

0 Members and 1 Guest are viewing this topic.

Offline November

  • Registered User
  • Posts: 1881
  • Location: North America
  • Come for the food. Stay for the science.
    • Uncle Salmon
Re: hand kneading
« Reply #20 on: November 26, 2006, 01:34:08 AM »
If your goal is to have less developed gluten in your dough (as it would seem using Caputo 00 flour) hand kneading is better; if for no other reason than you can feel when the dough is kneaded to your desired stiffness.  I've never been particularly impressed with general purpose mixers like a Kitchen Aid, so I've hand-kneaded my dough for years.  Within the past couple of weeks I've been using, and more than satisfied with, an out-of-production Hitachi bread mixer.  Unless you consider texture a part of taste, I don't think there is a taste related difference between hand and machine kneaded dough.  If the human palate was about 100x more sensitive, I would say that there would be a difference in taste between long and short chains of protein, which is what we're really talking about when we talk about developing gluten, but that just isn't the case.

- red.november