Why is my dough not coming together in stand mixer?

Your dough isn't coming together in a stand mixer usually because of too little liquid (too dry), too much dough for the mixer, or the dough hook isn't adjusted correctly, causing it to just ride up or not engage the mass; solutions involve adding a splash of water or oil, reducing dough volume, or adjusting the hook's height to properly grab the tacky, but not overly wet, dough that should clear the bowl sides.

What to do if your dough isn't coming together?

Solution: Add 2-3% salt based on the flour weight to strengthen the gluten structure and improve dough consistency. Know when to add salt: Adding salt at the beginning of the mixing process is beneficial for flours with weak to medium strength.

Why is my dough not clumping together?

The dough can look loose and webby for a bit, but that's not a sign it needs to be worked harder - it's just the gluten structure adjusting. Salt changes hydration and tightens the network, which temporarily makes the dough feel a little off. A 15–30 minute rest usually allows the gluten to reorganize on its own.

What speed should I knead dough in a stand mixer?

MIXER SPEED -- When kneading dough on the dough hook, the mixer speed should be set to 2. Slower won't get you the momentum you need to knead and faster will strain the motor.

What does overworked dough look like?

Overworked dough looks shiny, wet, and sticky, feels slack, and tears easily when you try to stretch it, losing its structure and strength because the gluten breaks down, becoming stringy or gummy instead of elastic. It won't form a smooth, cohesive ball and will be difficult to manage, feeling like it's falling apart.
 

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

What are the signs of overproofed dough?

You can tell dough is overproofed if it's very sticky, lacks structure, deflates when poked (the dent stays), smells strongly fermented (like an overfed starter), and won't hold its shape, leading to a flat, dense, or gapped loaf after baking. The key test is the poke test: a dent made with a finger stays put instead of slowly filling in, because the gluten structure has weakened.
 

How to tell if you're under-kneaded dough?

Signs of under-kneaded dough include a shaggy, lumpy, or sticky texture, tearing easily when stretched (instead of stretching smoothly), and a lack of elasticity; it won't hold its shape well and feels loose or floppy, indicating insufficient gluten development for a structured loaf.
 

Can you knead your dough too much with a stand mixer?

Overworking or over-kneading dough is quite common when using a stand mixer. Because stand mixers produce faster results, it's easy to overdo it. The overworked dough will often feel tight and tough.

What are signs of properly kneaded dough?

How Can You Tell If Bread Dough Is Kneaded Enough?

• The Dough Is Smooth. Before you knead bread dough, it can look a little sticky and rough. ...
• The Dough Springs Back. After kneading the dough for several minutes, press it with your finger. ...
• The Dough Passes the Windowpane Test. TASTE OF HOME.

Should a stand mixer touch the bottom of the bowl?

No, the stand mixer's attachment (paddle, whisk) should not touch the bottom of the bowl; there needs to be a small gap, about the thickness of a dime (1/16th inch), for optimal mixing, as contact can damage the bowl, wear the beater, strain the motor, and create metal shavings in your food. If it's hitting, you must adjust the beater-to-bowl clearance using the adjustment screw near the mixer's head hinge to raise the attachment slightly.
 

What to do if my dough is too crumbly?

To fix crumbly dough, slowly mix in small amounts (like a teaspoon) of liquid (water, milk, or melted butter/oil) until it comes together, avoiding overmixing; resting chilled dough for 30 minutes helps ingredients hydrate, and ensure you're measuring flour correctly (scoop and level, don't pack) for future batches. 

What does adding an extra egg to bread dough do?

Adding more egg to bread makes it richer, softer, and more tender by adding fat and protein, which inhibits gluten, leading to a fluffier crumb, a deeper golden color, enhanced flavor, and a shinier, browner crust. It also increases volume and can extend shelf life, but requires lower baking temperatures to prevent the crust from burning too quickly.
 

Why does my dough keep breaking apart?

Overworking your dough during kneading can lead to excessive gluten development, making it tough and prone to tearing. You want to develop enough gluten to achieve the right elasticity but avoid excessive kneading. Solution: Knead the dough just until it becomes smooth and elastic, typically about 8-10 minutes.

Is 2 hours too long for dough to rise?

Yes, you can let dough rise for 2 hours, and it's a common timeframe for the first rise (bulk fermentation) for many bread and pizza recipes, often resulting in a good texture and flavor development, though actual time varies with room temperature, yeast amount, and recipe. Expect it to rise until doubled in size, which might be less in a warm kitchen or longer in a cool one. 

How do I tell if I killed my yeast?

To tell if yeast is dead, perform a "proofing test": mix 1 tsp sugar and 2¼ tsp yeast with ¼ cup warm water (around 100°F) and let it sit for 10 minutes; if it's alive, it will foam up and become bubbly, but if it doesn't rise or form foam, it's dead and should be discarded.
 

What to do with failed homemade bread?

Cubed reject breads are good for a LOT! You can make croutons, bread pudding (perhaps with a bourbon sauce?), bread and butter pudding, even plum pudding! I recommend exploring plum pudding if you've made enough bread that you might be willing to age a pud for a year!

How to know when dough is kneaded enough in a stand mixer?

How do you know if dough is kneaded enough? The dough will look smooth and shiny, feel soft and springy, and will pass the windowpane test.

Can I stretch and fold instead of kneading?

Folding is a more gentle technique; the dough is stretched, then folded over on itself. Generally, the moisture content of the dough determines which method is best. The wetter the dough, the more difficult it is to knead, so folding often is better for doughs such as focaccia, ciabatta and high-hydration sourdoughs.

What is the longest you can let dough rise?

If your recipe calls for a 1- to 3-hour rise at room temperature (either first or second rise), opt for a long (8- to 12-hour) rise in the refrigerator. It can last up to about 16 hours, depending on the recipe, but be careful not to let the bread dough overproof.

Can a KitchenAid stand mixer knead dough?

DOES A KITCHENAID® MIXER KNEAD BREAD? You can absolutely knead dough in a stand mixer. In fact, it is easier and more efficient than kneading by hand. The kneading rhythm used in stand mixer bread recipes is designed to develop gluten strands that provide the necessary structure to the bread when baked.

How long is too long to knead dough?

A guide to kneading times

Kneading with a KitchenAid mixer for 2 minutes is equivalent to kneading 10-12 minutes by hand. KitchenAid does not recommend kneading bread dough for more than 2 minutes at Speed 2, and that the total mixing and kneading time does not exceed 4-6 minutes.

What does smooth kneaded dough look like?

The dough should look soft and pillowy — if you press a finger into it, an indent should remain.

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