Kneading a high hydration dough

[superbaker007]

Is it possible to knead such a dough, using only a mixer ?
Isn't how they do it in bakeries ?

 

[Norcalbaker59]

Is it possible to knead such a dough, using only a mixer ?
Isn't how they do it in bakeries ?

Spiral mixers are used in bread bakeries, not planetary mixers.

In a planetary mixer, the beater head rotates on its own axis while also moving around the perimeter of a stationary bowl—similar to the motion of a Spirograph. This is known as planetary action. As the beater moves, it brings ingredients through the whisk or paddle and into contact with the sides of the bowl, creating thorough mixing for batters and lighter mixtures.

However, this type of motion is less effective for kneading dough. When using a dough hook in a planetary mixer, the dough tends to wrap around the hook and is dragged along the inner surface of the bowl rather than being properly folded and stretched. This dragging motion also generates friction, which in turn produces heat. While excess heat can negatively affect the texture and structure of many mixtures, it is particularly problematic for yeasted doughs, as exceeding Desired Dough Temperature (DDT) will impact fermentation and gluten development.

Commercial bread bakeries typically use spiral mixers when working with yeasted doughs. Unlike planetary mixers, spiral mixers are designed to replicate the motion of hand-kneading. They provide more efficient gluten development while generating significantly less friction and heat. The baker is able to keep the dough at DDT resulting in a better dough structure and final product.

In addition to inadequate kneading and frictional heat, the planetary action of a stand mixer—combined with a stationary bowl—creates substantial counter-resistance against the motor as heavy dough is dragged around the bowl. KitchenAid mixers are gear-driven, and most models use a nylon worm gear. This gear is designed to absorb stress from the load: it will wear down over time to protect the motor, and is designed to fail immediately as a failsafe if the motor is overloaded. Regularly kneading dense doughs in a KitchenAid can lead to premature stripping of the worm gear.

 

[retired baker]

Is it possible to knead such a dough, using only a mixer ?
Isn't how they do it in bakeries ?

Yes but it depends what you're making.
For baba dough, its so wet the prefered method of getting it into molds by some bakers is a pastry bag to deposit it. I was trained how to hand drop it.
The dough is more like snot, but its still mixed on a machine with a hook because with a very sloppy dough there is barely any friction, therefore no heat build up.

See how sloppy the dough is.

 

[superbaker007]

Yes but it depends what you're making.
For baba dough, its so wet the prefered method of getting it into molds by some bakers is a pastry bag to deposit it. I was trained how to hand drop it.
The dough is more like snot, but its still mixed on a machine with a hook because with a very sloppy dough there is barely any friction, therefore no heat build up.

See how sloppy the dough is.

I want to make baguettes and ciabattas.

 

[retired baker]

baba is twice as sloppy as baguettes, no problem using a dough hook mixer.