FAQ for alt.bread.recipes

Hand, mixer, automatic bread machine (ABM), or food processor?

You can make dough by hand, with a mixer, in an automatic bread machine (ABM), or in a food processor. Any method used properly will give good results. There are some things to consider and remember about each method.

By hand in a bowl: You can mix the dough in a large bowl using a large, strong spoon (such as a wooden spoon) to do the initial mixing. When the dough gets too stiff to move easily with the spoon, turn the dough out onto the counter and work it by hand.

By hand, in an old-fashioned hand-cranked bread maker: You can find one of these machines in a second-hand or consignment store, or you can buy a new one (for example at Vermont Country Store, http://www.vermontcountrystore.com/jump.jsp?itemID=10116&itemType=PRODUCT). This machine allows you to mix longer and with less effort than using a spoon, to the point that it requires only minimal kneading on the counter. You can also mix a softer (higher hydration) dough this way than you can by hand, because you don't get your hands into it until it is nearly finished.

By hand on the counter, fountain method: Put the dry ingredients on the counter in a pile and make a bowl-shaped hole in the center. Carefully pour some of the liquid into the hole and work the mixture with a large spoon. As the mixture gets wet, add small portions of liquid and continue to mix, drawing the dry ingredients into the liquid. Be careful not to breach the wall, or the liquid will flow out of the fountain and onto the counter and floor. As the dough comes together, you will eventually have the dough mixed. At this point, knead as usual.

By large stand mixer: Put the liquid into the bowl of the mixer and add half the dry ingredients. Use the paddle and mix for a minute or two. Add more dry ingredients and continue mixing. At some point, the dough will climb up the paddle. When this happens, stop the machine, remove the paddle and change to the dough hook. Continue mixing and adding until you have added the proper amount of flour. One consideration with a mixer is that it is possible to over-knead the dough. An over-kneaded dough has been worked so long that the gluten strands begin to break down. The dough will go from a solid, good-looking dough to a wet, soggy mess in a minute or two. Most people never knead a dough this long, even in a machine, but it is something to be aware of.

By ABM: Load the machine according to the instructions and recipe and have at it.

By food processor: Bread dough can be made in larger model food processors, such as the Cuisinart or Kitchenaid, that are supplied with a plastic dough blade. The procedure is the opposite of that used with stand mixers in that the liquid is added to the flour. Never use more than 1lb./450g or about 3–4 cups of flour; otherwise you will put too much strain on the motor (the instuction book may quote a higher maximum amount). For larger amounts, process in batches and combine on the counter before the fermentation stage. The high-speed action means that the dough heats up very quickly; so use cold water and short kneading times.

Be careful with high-hydration doughs, such as those for ciabatta, as the soft dough will work its way up between the blade and motor spindle, putting additional strain on the motor.

For a lean dough, put the flour, salt, and instant yeast in the bowl and mix by pulsing a few times. Then, with the motor running, slowly pour the water into the feed tube in a steady stream (1 cup/250 ml should take about 45 seconds) until the dough comes together and the dough pulls away from the side of the bowl. Let the machine continue to knead the dough for a further minute, but no more. At this point, you can add nuts or seeds etc. and knead briefly to combine. Continue from this point as you would with other doughs.

For an enriched dough, dissolve the yeast in a small amount of water in a separate container. In the processor, mix the flour, salt, and any sugar called for. Add the yeast mixture and pulse a few times. Next add beaten eggs and fat or oil called for in the recipe, and pulse a few times to incorporate. Then, with the motor running, add the remaining liqiuid as above.

Advantages and disadvantages of each

Hand
Pro: Can't over-knead. Allows good feel for the dough. Gives one a sense of continuity with the long bread bakers' tradition. Can make very large batches, albeit with some work.
Con: Can take longer and can be more difficult. People with some limitations may not be able to develop the dough fully by hand.

Mixer
Pro: Faster and easier than by hand.
Con: Doesn't allow as good a feel as the hand method. Batch size limited to capacity of mixer. Possible to over-knead.

ABM
Pro: Easiest.
Con: No individual control. Very small batch size compared with mixer and hand methods.

Food processor
Pro: Fastest.
Con: Small batch size. Speed of action can make it difficult to control dough temperature accurately.