My new Kitchen Aid

I have made a Challah by hand but now with my new machine I have a question.
Hand kneading was 6 to 8 minutes how long do I knead with the machine?

Dave

Dick Margulis <margulisd@comcast.net> wrote in
news8mdnUCnA4dzjAXXnZ2dnUVZ_v6dnZ2d@supernews.co m:


One other thing to do with a challah in a KA.

WHen you finish kneading int he Ka, the dough will be as Dick said. Then
take it out and give it about 15 seconds of hand kneading. This will give
the dough a diffferent, much smoother, more cohesive feel. I haven't the
foggiest idea why this happens, it just happens. It happens most
noticeably with enriched doughs.

Barry

On 29 Aug, 01:11, Barry Harmon <[Only registered users can see links. ]> wrote:

Goddammit Bary! Back in your own head Sir!

I don't know why either but I agree 100%.

And that's the same observation by 2 very skilled and experienced
bakers (No false modesty here!) who, I think, have earned the right
to make occasional conjectures which are left for others to explain
(Away?).

But it's salutary to remember the totally disproportionate (in terms
of the ratio of effort to positive effect) results of stretch and
fold.

Before God I swear this creed. Stretch and fold and myself are the
defenders of bread quality. We are the masters of Glop. We are the
saviors of il-formed doughs. So be it until there is no enemy of Bread
but Berenbaum.

Love

John

Barry Harmon wrote:

Thanks for the guidance.

I heated the oven a little for the first raising. The dough seemed to
have lots of small holes, more than last time. The finished produce
seemed very lite and hard to cut as it crumbled when I cut it warm.
Today it cut perfectly and made very tasty French Toast!

On to more things. Perhaps sour dough to prepare for the rye recipe
Barry sent me 'long ago' <G>.

Dave

"Superj" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ] m...

Please don't heat the oven for rise unless you are in Antarctica -- it's not
necessary and may be detrimental to the taste of the bread. I know you are
anxious to see it rise and bake, but it will get along just fine if you have
done everything else right. In the wintertime, I put my dough inside a
large plastic garbage bag. This keeps the drafts off the dough, but because
the dough also produces its own heat, the inside of the bag becomes warm.
Heating the dough can make it taste nasty.
Janet

"Janet Bostwick" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

I think people oft times heat up the oven for the same reason they do to
find extreme shortcuts to extended rising: speed.

"Motzarella" <[Only registered users can see links. ]> wrote in message
news:h7i35e$si6$[Only registered users can see links. ]...
Yes. My brain and fingers didn't make that clear. Thanks
Janet