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Old 01-30-2008, 11:01 AM   #11
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Originally Posted by suziquzie View Post
I end up doing both.
I get the majority of the flour into it in the mixer (kitchenaid) with the dough hook, then when it gets close to looking finished I take it out and finish it off by hand, so I can make sure it feels right before I add too much more flour.
I do the same thing! The machine gets it all together quick but then I kill it and knead it myself..
besides kneading by hand is a good workout!!

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Old 01-30-2008, 11:20 AM   #12
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It's interesting this thread should show up now. I just received my March & April issue of Cook's Illustrated. The first discussion on page 2 is how to convert stand mixer-kneading to hand-kneading.

Their conclusion was that overall the differences were minimal. They concluded that machine-kneading and hand-kneading times are the same.

I can't really weigh in on this discussion because I almost exclusively use my bread machine to do the kneading of my yeast doughs, on the recommendation of the staff bakers at King Arthur Flour.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 02-01-2008, 05:19 AM   #13
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I have the same question!

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