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🍞 What's the best way to mix bread dough?

Published over 1 year ago • 1 min read

What's the best way to mix bread dough?

Is mixing bread dough simply combining the ingredients in a bowl?

Well, yes and no, there's a bit more to the story. And often, the mixing step, along with the common misconceptions about it, is often overlooked.

We think we're just combining the ingredients and mixing a bit until they smooth out, then move to bulk fermentation.

But there's more happening here than just combining. Most importantly, the dough is gaining strength as the gluten develops.

And if we don't impart the right level of strength, it might lead to a dough that's hard to handle and may not rise optimally in the oven.

I think we've all been there, haven't we?

In this week's newsletter:

  • Guide: All about mixing bread dough
  • Baking Help: Using einkorn flour in your starter, an autolyse guide, and sourdough pizza

💡 New Guide: Mixing Bread Dough

In my comprehensive guide to mixing, I go into all the details of combining and strengthening your dough. I split up the process into 4 distinct steps:

  1. Incorporate only the flour and water
  2. Autolyse (optional)
  3. Strengthen
  4. Incorporate enrichments (and optionally inclusions)

I'll show an example of dough progressing from the early stages to one that's properly strengthened.

And you'll even find a video of me doing a few of these techniques.

💬 Member Discussion of the Week

Lately, I’ve been experimenting with mixing my flours. I mix King Arthur bread flour and Einkorn AP flour. It definitely gives a softer texture than what I’m used to with just regular AP or bread flour. My starter takes a little longer to rise than it used to. Is this because Einkorn flour is organic?

My answer:

The rise you see in your starter will be reduced when using einkorn (it doesn't have the same gas-trapping characteristics as other wheat). This is one reason I recommend not judging starter readiness with its height; the flour (and hydration) plays such a large role in this that it can be misleading!

🛟 2 Ways I Can Help You Today

  • Master the autolyse technique. Directly related to mixing is the autolyse step, which happens inside mixing. Check out my deep dive and how it can help you reduce your mixing time. (LINK)​
    ​
  • All about sourdough pizza. Making pizza outside during the summer? My guide to all things sourdough pizza has you covered. (LINK)​

Happy mixing!

Maurizio Leo

P.S. Here we go again, I'm back at baguettes. What can I say, I love sandwiches.

​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩶. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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