Kneading bread dough is one of the first areas of the baking process and where new bakers can often make mistakes most commonly under mixing. Good formula, good ingredients and inferior product performance at the end can be frustrating when you think you followed the recipe and process exactly. Many times more than not, these issues are a direct result of not mixing correctly - mostly under mixing.
In this video I explain the issues and challenges new bakers face as they learn about the equipment they are using in conjunction with the flour they use.
We take a look at various bread mixing equipment, it's efficiency and even explore RPM requirements for proper dough / gluten development. Mixing properly is one of the most important aspects of baking and my goal is to help you understand the critical pieces of the bread dough "mixing puzzle".
As always you can send any questions or comments you may have and I will be sure to answer you promptly.
Kind regards
JP
