Should I knead bread by hand or use a mixer?
Both make good bread. Hand kneading suits a slow practice because you feel the dough change; a mixer helps with very wet or stiff doughs.
Either will make good bread. For a calm, attentive practice we lean towards hands, because you learn what a well-developed dough feels like. A mixer is a useful tool, not a shortcut to avoid.
Why knead by hand
- You feel the dough turn from rough and sticky to smooth and springy.
- The steady push, fold and turn has a soothing rhythm.
- You need nothing but a bench and a scraper.
When a mixer helps
Very wet doughs, heavily enriched doughs like brioche, and large batches can be hard work by hand. A mixer saves effort and still leaves room for attention while you watch it work.
A gentle middle path
Try stretch and folds. Every half hour, lift one side of the dough, stretch it up and fold it over, then turn the bowl and repeat a few times. It builds strength with very little effort and keeps you in touch with the dough through the rise.
If kneading causes pain in your hands or wrists, choose the method that feels comfortable.
More on the mindful baking page. Next: slow bread in a busy week.