Hi! One question, this is not related. Can I do proofing of instant dry yeast, sugar and warm water in the bowl first for 10 minutes before adding oil ( or shortening), water and dry ingredients for the knead function ? Thanks
I tried this method. Didn't let it go on "proving" too long, (just enough to show activity; I'd had that particular bit of yeast a while so I didn't know if it would still work; it did!) but it seemed to work reasonably well overall and The Official Bread Tester lurking in my kitchen said it tasted great...
Gluten needs the 'stretching' action of kneading and a dough hook compared to a 'blade' stirrer will do that. The blades run the risk of just cutting through the dough and not actually stretching and developing the dough properly. Hope that makes sense!
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Thank you for this video it was very informative
Hi! One question, this is not related. Can I do proofing of instant dry yeast, sugar and warm water in the bowl first for 10 minutes before adding oil ( or shortening), water and dry ingredients for the knead function ? Thanks
I tried this method. Didn't let it go on "proving" too long, (just enough to show activity; I'd had that particular bit of yeast a while so I didn't know if it would still work; it did!) but it seemed to work reasonably well overall and The Official Bread Tester lurking in my kitchen said it tasted great...
Would you kindly run over the benefits of getting the dough hook?
From what I can gather, the dough hook is preferred for use when making larger amounts of dough; less work for the motor.
Gluten needs the 'stretching' action of kneading and a dough hook compared to a 'blade' stirrer will do that. The blades run the risk of just cutting through the dough and not actually stretching and developing the dough properly. Hope that makes sense!
@@naomiburley7332 Great. Thank you.
Than you for a great video