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Ditched my stand mixer after 8 years of loyalty
Last week I was at a bakery in Portland and watched the owner mix a 50lb batch of dough by hand. She said the machine was overworking the gluten. Tried it myself with my weekly sourdough. Way better crumb and way less cleanup. Anybody else go back to basics like this?
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riveradams17d ago
The gluten thing is a common myth actually. Overmixing can happen with any method, it's just easier to control the dough when you're doing it by feel rather than watching a timer.
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lilykelly17d ago
Oh man, yes! @riveradams is totally right about that. I used to be so scared of overmixing my dough when I first started baking, but once I switched to going by feel it just clicked. I can actually tell when it's getting that nice elasticity and know to stop way before it turns into a brick. The timer method never worked for me either, I'd always be staring at it like "wait, is this 5 minutes or 10?
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