David X

May 22, 2020 at 10:12pm

Hello,
I was just reading the King Arthur Flour Baker's Companion (awesome resource, btw) and I stumbled on an interesting line. It said dough that's kneaded by bread machines is more extensible compared to dough kneaded by hand or by stand mixer. Is there any explanation for how the machine kneads the dough differently? Is there a way to replicate these results when doing it by hand/spatula/whisk?
Thanks!

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