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Jan 10, 2009 07:21 AM

Bread Dough: Food Processor vs. Stand Mixer

I've always used the stand mixer to make bread dough, but I recently made a batch of bagels using the food processor, and I was surprised at what a good job it did of kneading. What the pros and cons of the food processor as a bread kneading machine?


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  1. I stand by my Kitchenaid Stand Mixer. The dough hook attachment will help develop the dough properly & its suprising how long this can take, I like the easy access to the dough while it mixes as well...........

    1. To make life easy, get a bread machine. The time and temp of kneading makes a great dough. You don't have to bake in the machine, but can use the "dough" setting.

      1. I like the processor a lot for kneading bread doughs. It is incredibly fast and thorough.

        The biggest con is probably the limitation of the size of the bowl. Don't exceed the amount of flour that the manufacturer's instructions list.

        Another thing to watch out for is not to overknead. Doughs come together very quickly and you don't want the friction of the blade and motor heating things up.

        1. My biggest concern would be burning up the food processor unless of course you have a heavy duty one. I have the heavy duty Stand Mixer and don't worry about what I put in that thing.

          1. I think the moral of this story is that there is no one or "right" way to make dough. All kinds of methods work and that should free everyone up to try their hand at yeast dough.

            I haven't used a food processor myself but I regularly use a stand mixer, my bread machine on the "dough" cycle and a wire dough whip/hand kneading depending on my mood. And let's not forget JIm Lahey's no-knead technique or Peter Reinhard's epoxy method. They all work great. What counts is that whatever method you use, you let the dough tell you when the gluten is properly developed and the dough is fully proofed.

            2 Replies
              1. re: runwestierun

                It's where you make two pre-doughs and later mix them together with some additional ingredients to make the final dough.

                You can find it fully explained in the book "Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor". Peter Reinhart also talks about it in this TED talk