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Food and Drink

The Mixing Technique You Should Not Miss Out

The first and most important step in bread production is to properly combine the dough with a bakery mixer. Understanding what happens throughout the mixing/kneading process might assist you in determining whether or not you’re on the correct track.

Here are ten of our top 10 recommendations for you to get started.

  • We realize that when we request bakers to join us in urging: Please, please use a scale rather than a volume measure! This is the only way to ensure that your ingredients are accurately weighed, which is essential for maintaining consistency in the kitchen.
  • The simplest method to keep your dough’s temperature within a given range is to use chilly rather than room-temperature water. The most straightforward technique for a home baker to modify the boiling point of water (DDT) in order to obtain the desired taste is by adding ice. Check out our suggestions for dough temperature!
  • Kneading with a mixer produces heat, raising the temperature of your dough (by roughly 1°C each minute of mixing). The room temperature is important to keep track of. Our bread recipes are pre-calculated and include a built-in dough calculator that calculates mixing time automatically based on your room, flour, and water temperatures.

Step By Step (Bakery Mixer)

  • Only add the salt or yeast when everything else is ready and weighed out so you don’t overlook anything. To avoid missing it, only add the salt or yeast after everything else is finished!
  • To begin, combine the poolish and flour in a mixing basin to get an overall sense. We put 3/4 of the water into the poolish before adding the flour. You may remove any extra after you’ve added all of the water (particularly with new recipes) to see how the dough develops. Working in opposition might be required, for instance, if the dough doesn’t seem to be mixing well. In that case, take a little water out of the poolish and add it into the shaggy dough.
  • Gluten is formed from gluten-forming proteins in the flour during the manufacturing process. It becomes more solid after being blended for a long time. Home bakers are more likely to under-mix than over-mix their dough because of this.
  • The main guideline is that longer mixing leads to a tighter and more regular crumb structure, whereas shorter (using stretch and folds) mixing results in an unpredictable open crumb structure with bakery mixer.
  • If you, like us, enjoy artisan bread with a smooth, creamy texture and plenty of flavor, consider reducing the amount of flour in dough made by hand or slow fermentation time.

Next Step…

  • When flour is mixed with water, the flour absorbs the liquid and becomes tacky. As a result, at first the batter feels dry. Later, however, some of the moisture is replenished to the flour, causing it to seem somewhat wetter once again. This is a small modification that you should not make right away.
  • As a result of this, the dough gets more solid after the bulk fermentation and stretching and folding. Because it becomes more hard as a result of this, it dries somewhat during the bulk fermentation and stretching and folding. As you stretch and fold the dough, it loses stickiness. When preparing your dish, keep this in mind:
  • Doughs with a higher water content (e.g., greater than 64 percent hydration) have a looser, more porous form and are simpler to work with than doughs with a lower water content (less than 64 percent hydration), though their handling may be intimidating at first.
  • Water absorption varies from one variety, brand, and even lot of flour to the next, so it’s important to be aware of what sort of flour you’re using. While you repeat the same recipe over and over, you’ll need to make adjustments.
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