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I can think of one case where yeast doughs shouldn't suffer from mechanical mixing: If you're going to be rolling out the dough (eg, for filling & making dumpling-like products, or rolling balls for monkey bread), you'd normally end up compressing the air bubbles when rolling it. Mechanical mixing has the same problem, so the difference between ...


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As explained in my older answer Joe linked in a comment, the purpose of stretch and fold is to align the gluten sheets, producing the typical structure of kneaded bread. Depending on your final shaping, you end up with either a sheetlike structure (e.g. in ciabatta) or with spirals/threads in kozunak and other braided breads. One reason to not do the ...


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Having made everything without "benefit" of a dough hook for years before getting a Kitchen-Aid (which is no Hobart, dough-hook-wise) I'd say it suits everything. I have done all the items mentioned except "hamburger buns" (thick slice of homemade bread and I'm done, there.) On a longer view, I'd suppose there's a few thousand years of baking before the ...



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