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I quit using a stand mixer for all my bread dough and went back to hand kneading, and my loaves got better
Everyone on here talks like a stand mixer is the one thing you gotta have, but last October I put mine in the cabinet and started doing all my dough by hand on the counter. I bake about 14 loaves a week out of my little kitchen in Boise, mostly sourdough and a honey wheat, so this was not some small change for me. Here is the thing nobody admits, the hook never really got the bottom of the bowl mixed in. I would pull out a dough and find a dry pocket of flour hiding down there almost every single time. By hand I can feel when the dough stops fighting me and goes smooth, and my rise got way more even after the switch. My sister watched me do it and said I was wasting 20 minutes a loaf for nothing, but the crumb speaks for itself. I still use the mixer for cookies and cake batter, it just sits there for bread now. If you gave up on hand kneading because the dough stuck to everything, what finally made it click for you?
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