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achilles007 07-10-2010 01:03 PM

Electrolux Stand Mixer vs. Kneading by Hand?
Tell me your thoughts...

600$ for a machine that just kneads pizza and bread dough?

Or mixing it by the old reliable kitchen tools at the end of our arms that we work with everyday?


To be able to save $600 for something else in my life sure is a tempting consideration, but I dont want to spend hours kneading dough for only one whole pizza, and then have to do it again for a second one either though.

How long would you say it takes to knead pizza dough by hand?
Someone at chowhound mentioned that the average person or baker would need to knead the dough over 1000 times just for ONE 10-inch PIE!!:eek:.

Is this true?

I hope not, as I would also like to make bread as well as pizza and do not have the time to knead 1000+ times for every single individual separate baked good that I would like to make at home.

What has been your experience with kneading? Has it lead you to believe this is true?
I simply just cant imagine kneading dough over 1000 times just for one loaf of bread only to do it again another 1000 times just for the next loaf.

Talk about exhausting:(

texassourdough 07-10-2010 01:39 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
For a start you should probably not make dough for a single pie for it simply isn't even enough dough to work with. The best place to start is probably the FB recipe or Reinhart's to make 4 to 6 dough balls and freeze what you don't want immediately. They will keep up to 3 months and should give good results.

There are a variety of techniques for "kneading" dough. The conventional work the dough continuously by hand approach takes time and is IMO inferior to stretch and fold. S&F takes about a half hour but only three to five minutes working with the dough.

But it is probably best to think of kneading as therapy and if you consider it exhausting you should probably just buy the mixer.

Good Luck!

SCChris 07-10-2010 04:03 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
The last 4 batches of Pizza dough that I made were using 1Kg bags of Molino Capito. I only mixed the flour enough to hydrate the flour, 1 minute, and then let the dough rest for 20 minutes, autolyse. At this point I used the stretch and fold maneuver 4 times and put the dough in the fridge to rest for 2 days. The dough turned out great and the Pizzas as well. I used my 25 year old KitchenAid 5SS only to bring the ingredients together and after that it was all hand work. Even the initial mixing wouldn’t have been difficult or physical. I just finished mixing stretching and folding a double batch of Peter Reinhart’s Pain a l’Ancienne, all by hand, no mixer involved. With either of these dough’s, cleaning the mixer is more trouble than it’s worth at least this is my opinion. Jay knows bread and I’d bet he’ll have some very good reasons, and bread recipes, where a mixer is a necessity.


echopark 07-10-2010 04:30 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
I've been mixing by hand for a year and just got a mixer recently. My usual hand mix regimen for 80 ounces of dough at 68% hydration is this:

1. Hand mix in a bowl with a wooden spoon and dough scraper just until all of the levain/flour/water is incorporated.
2. 5-10 minute rest
3. Turn out the bowl on the counter and mix for another 15-20 minute.
4. 1-hour bulk ferment @ 76-degrees F.
5. Fold
6. 1-hour bulk ferment
7. Fold & pre-shape
8. Divide and shape
9. 3-hour+ retarded ferment in the fridge.

Les 07-10-2010 08:27 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
I erred on the lazy side - I bought a mixer. Plus, when the dough is spinning in the bowl, there are plenty of other things to get done.

david s 07-10-2010 08:44 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
I use a breadmaker and select the dough function. It does a pretty good job and it holds the dough at the right temp. However it only does one batch of about 500 g at a time. You can of course refrigerate or freeze batches of dough. I usually light the fire then start a batch of dough and go back to the fire with a beer. When the fire is ready so is the dough.

70chevelle 07-15-2010 11:23 AM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
My Electrolux is almost 2 years old, and I love it. I normally make 11# of dough, which makes it pretty efficient for me. I usually make a large batch of pizza dough and freeze, or bake 8-10 loaves of bread. The mixer's been amazing for me.

Tscarborough 07-15-2010 12:08 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
I only knead the dough for 4 folds. Where do they get a 1000?!

texassourdough 07-15-2010 02:34 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
My guess is the French lady that did baguettes for Julia Child. She used 1000 strokes as I recall but not 1000 folds. It was all done relatively quickly also without a loong autolyze.

SteveP 07-26-2010 12:42 PM

Re: Electrolux Stand Mixer vs. Kneading by Hand?
This is kind of off topic and may seem like a simple question, but how do you "fold" your dough? I have been cooking in my oven for about 18 mos and I've never folded the dough. I just recently started using Caputo 00 and want to ensure I get the dough as perfect as possible. I have been having trouble forming the crust (dough springs back to a small size) and was wondering if I am not prepping my dough properly (i.e. not folding).

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