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Can You Knead Your DOUGH TOO MUCH with a Stand Mixer?

The Bread Code

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This is probably the most kneaded sourdough dough ever: In this crazy test I want to find out whether you can overknead your dough using a 1000 watts powerful standmixer.

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Recipe for the dough:
400g of bread flour
320g of room temperature water
40g of sourdough starter
8g salt

Chapters:
0:00 Intro
3:10 The recipe
4:25 Kneading
13:30 Shaping
18:04 Baking
18:50 The first results
20:40 Whole wheat test
23:11 The effect of temperature
23:50 Dough 3
30:00 Verdict

#sourdough #sourdoughbread

20 Comments

@the_bread_code Creator 3 years ago (edited) Pinned

You can read about this in detail in my free book "The Sourdough Framework": https://www.the-sourdough-framework.com/

Stuck with your bake? Ask Loafy, my free AI baking coach trained on the book: https://breadco.de/loafy?source=ytc-LQPCXMpxO4c

@sergeant5848 1 year ago

30:05 Can you knead too much? No. There, I saved you 32 minutes of your life. Now, go watch the video to understand why.

@MichaelRei99 5 years ago

I really kneaded this!!!

@DanielHernandezBC 5 years ago

You should make a video of making SD bread with the mixer only, no strech and folds etc :D

@AFullerHouseAtlantic 1 year ago

Well, if I ever needed proof I wasn't kneading enough, this was it...

@Romulux 2 years ago

In some pizzarias they use ice water when mixing large batches of dough. This video helped me understand why. Thanks!

@johnrobie9694 5 years ago

Emily Buehler talks about this in her "Bread Science" book. Over-kneading can over-heat the dough, which can be offset by using colder water.

@sk8er1028 3 years ago

Kneading dough is like a good workout for your arms, except you end up with a delicious carb-filled reward instead of sore muscles and regret

@hikerJohn 2 years ago (edited)

This is great . . . I learned all this 10 years ago and then I quit making bread and lost my instructions so this is bringing it all back and no one else (that YouTube is promoting on searches) is explaining any of this. I'm taking notes so I can get started tomorrow. Even if you don't do it this way you should know all about it.

@suzannemathison9900 7 months ago

This is wildly helpful for me. As I am teaching myself without any in person help, I don't need to be afraid of over kneading! Excellent! Thank you!

@SpiffyBananaFoot 3 years ago

I love the precise nature of so many Germans. Thanks for this, you rock!

@SweetHopeCookies 2 years ago

I bake sourdough with a mix of flours (bread, rye, whole wheat, semolina) every week and always with my stand mixer because of arthritis in my hands. Keep the mixer at the lower speeds, use only the hook. I never go to high speed because it heats up the dough too much. Once the dough comes away clean from the sides I mix for another 1-2 minutes and it turns out great every time.

@MichaelBrueckner 5 years ago

As a German hobby baker in Thailand, I love your informative contributions to bread science.

@Proboszcz-g8b 2 years ago

I like your passion to the bread....Peace Brother

@markwybierala4936 3 years ago

Thank you for the clear comparison and all of the time you spent to illustrate this process. Its quite different when you see the results side by side.