Machine mixing vs. hand mixing

Kneading by Hand or by Machine?

Kneading dough is crucial when making pizza or bread, as it allows gluten to develop in the dough, laying the foundation for the final product’s texture, structure, and elasticity. But the question remains: should you knead by hand or use a machine? Let’s delve into both methods and discover when it’s best to use either hand or machine mixing. 

Hand kneading dough

Hand-kneading dough is a traditional approach that offers complete control over the dough. There are two methods to knead the dough by hand:

Method 1: Starting with flour

1. Begin by mixing flour and yeast.
2. Gradually add water while stirring or mixing constantly with a spoon.
3. Just before all the water is added, add salt to the dough.
4. Add the remaining water and continue kneading until the dough forms a cohesive mass. 
5. Place the dough on a floured surface. Knead the dough using your knuckles and stretch the dough forward using the heel of your hand. Do this for a couple of minutes.
6. Fold the dough in half towards you, and rotate the dough a quarter turn.
7. Repeat this process for several minutes. 
8. Cover the dough and let it rest for 10 minutes. 
9. Fold the dough several times until the dough becomes smooth and elastic.

Method 2: Starting with water and yeast:

1. In a bowl, mix water and yeast.
2. Add flour gradually in small amounts, while continuing to stir or mix.
3. Add salt and knead it thoroughly into the slightly sticky and wet dough.
4. Add the last bit of flour until the dough forms a cohesive ball.
5. Place the dough on a floured surface.
6. Knead the dough using your knuckles and stretch the dough forward using the heel of your hand, do this for a couple of minutes.
7. Fold the dough in half towards you, and rotate the dough a quarter turn.
8. Repeat this process for several minutes.
9. Cover the dough and let it rest for 10 minutes.
10. Fold the dough several times until the dough becomes smooth and elastic.

Hand kneading typically takes around 15/20 minutes, and for larger batches it can take up to 20/30 minutes.

Kneading by machine

Kneading dough by machine involves kitchen equipment such as stand mixers with dough hooks. This is a fast and efficient method, and here’s how you do it:

1. Start with flour and yeast in the mixer’s bowl.
2. Gradually add cold to ice-cold water while the mixer runs at a low speed.
3. Just before you’ve added all the water to the dough and the dough starts to take on the shape of a pumpkin, you add the salt.
4. Continue kneading the dough at low speed until all water and salt are absorbed, and the dough forms a cohesive mass.
5. Increase the mixer’s speed (especially when kneading high-hydration dough) and let it knead for a few minutes. Kneading the dough takes about 10 minutes for smaller and up to 20 minutes for larger batches. The dough is ready when it feels smooth, elastic, and pliable.

Using cold to ice-cold water helps regulate the dough’s temperature and prevents it from becoming too warm due to the friction of the machine, which can affect the dough’s quality.

When to Use Each Method

Hand Kneading

• Hand kneading is ideal for smaller batches, typically anything under 1 kg of flour.
• It’s an excellent choice if you don’t bake very often.
• If you’re a beginner, it’s best to start with hand kneading. This approach allows you to develop a better understanding of the dough, helping you recognize its desired appearance and texture. You’ll learn faster how the dough should look and feel during hand kneading.
• Hand kneading is a great choice if you like having complete control over the dough and find it relaxing. Some find it a very peaceful practice, almost like meditation, which can help you relax.
• Hand kneading is a good choice for dry dough because it’s straightforward and doesn’t require a machine. Dry dough is easily manageable by hand due to its lower moisture content.
• Hand-kneading dough is a good choice if you want to avoid over-kneading since it’s nearly impossible to over-knead with your hands.

Machine kneading 

• Machine kneading is the preferred method for handling larger quantities of dough.
• If you want to save time and make things easier, using a machine to knead the dough is a great choice. It does the work for you, so you don’t have to spend as much time and effort doing it by hand.
  
• Machine mixing is perfect for recipes that call for extensive kneading, particularly those involving high hydration levels. High-hydration dough benefits from a fast mix to develop its strength.
  
• Machine mixing is ideal for recipes with a dry pre-ferment. The machine kneads the dough smoothly without lumps.

Conclusion

In conclusion, the choice between hand kneading and machine kneading depends both on your recipe and your personal preference. Both methods have their place in the kitchen, and the art is in choosing the right method at the right time. So, where will your dough adventure take you?

By Safia Abali