/ck/ - Food & Cooking

If you regularly knead dough, I guess a kneading machine might be a good investment.

If the dough is more on the softer side a hand mixer with kneading hooks might do for the initial knead. I use those for making pizza dough.

I think temperature can have an effect here as well. Is it super cold in your kitchen?

>>14699615
Not super cold. A little warm, if anything.
>>14699521
Agreed. I'm trying not to shell out for kitchen gadgets.

>>14699482
Have you tried not having twink bitch soy hands?

>2 large loaves at a time
do you really need that much bread at one time?

>>14699845
No. Can't help it.
>>14699855
I share it with friends. I also tend to accidentally use more starter than necessary, which throws everything off.

I worked at an "artisanal" bakery while I was at uni. We had to knead dough by hand, no machines. We got this done by dumping the dough into a large vat and another guy and I would knead it using two big-ass oars.

>>14700425
>oars
cooking with something covered in polluted river water and likely sewage doesn't seem sanitary...

>>14699482
what the fuck do you mean by "brown flour?" whole wheat? einkorn? spelt? are you using commercial yeast or levain?

>>14699482
Push it down and then push it down again, repeat until you're tired of it.

Perseverance is the answer. In my country we eat pic related which is made with a kneaded yeast dough.
It is absolutely a pain in the ass if you make a half-litre dough and have to knead by hand but if you persist you will succeed. If you have children put them to work, tell them to work out their aggressions on the dough.
Once your kids have been kneading dough for years they will grow up to be proper adults instead of a pussy like you who can't even knead by hand properly.

>>14699482
Stop being a pussy.

>>14699482
knead them like you'd knead your dad's balls

It's called a stand mixer, poorfag

>>14701625
One day, anon. One day.

>>14701500
she's hot

>>14701437
>brown flour?
Whole wheat.
>commercial yeast or levain?
Both.
>>14701625
I don't have room for a big one, and they don't make the average kitchenaid like they used to. I have killed a kitchenaid by beating large volumes of stiff dough in it. Fuckers get loud when the gears start grinding, too. I generally try to stay away from single-use gadgets like bread machines.
>>14701477
>>14701500
Yeah I know. My tiny hands will never be big, but I may eventually gain upper body strength. Looking for copes in the meantime.

Had some success splitting it into ~3 batches and then working it back together. Still took too long. Considering mixing in the commercial yeast halfway through kneading so that it's not sitting around for too long before the rise.

1 hour? one whole fucking hour?

>>14701878
Yep. Can't get it as smooth as OP pic. Takes itself off the counter obviously.

>>14701954
any dough kneaded for that long is gonna be liquid and have a texture like molten chewing gum

>>14699482
Italians did that by feet historically

>>14701954
I'd suggest giving up like ten minutes in and baking as normal. Chances are any difference an hour of kneading is gonna make will only make it worse.
You do not need to make it baby bottom smooth, depending on what you're making you only want it to be relatively stretchy but it depend on entirely on what you're making. Kneading is about annoying the gluten so it stays together instead of breaking apart, not about making a smooth doughball.

when i make pizza dough i mix 3 ingredients and i slap it on the counter and the structure forms good enough for me to leave it outside of the fridge over night, i ferment the shit out of it. then it starts smelling like alcohol. is there a problem with it smelling like alcohol? i know the reddit response is me not to over proof my bread but that isn't the question. i just like it that way

>>14702067
>is there a problem with it smelling like alcohol?
nah, it's got that extra funk that reddit weaklings fear. i know my dough has fermented enough when my dog is scared to go near it.

>>14699482
>any tips for kneading large volumes of dough by hand?
Hit it with a meat hammer.

>>14702067
>. is there a problem with it smelling like alcohol?
No. Get the texture you want and the smell will wash out in the oven.

Mix just the water and flour together into a shaggy mass. Cover it and leave it alone for 1 hour. Then add yeast and mix/ knead a minute or two to dissolve. Then oil and knead for a minute or two. Then salt and knead for a minute or two. Take the big ball and cover it and let it proof for 1-2 hours. Then divide and shape.
>>14701625
A stand mixer is actually not whats needed. Whats needed is time, time for the flour to hydrate and form gluten just by sitting there. This is the big secret.

>>14699482
Stand mixer

>>14702011
Thanks. Will give that a shot.
When it comes to stretchiness, I want something like pic related, but get something more crumbly and not as thin. Also having problems with excessive spreading on the second rise. These problems made me think I haven't been developing enough gluten structure, but maybe it's something different.