Hand vs Machine Mixing Milk Bread Evolution In Bread

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LZSxANIEavA

Hey Guys! I've been reading up on machine mixing vs hand mixing. I've learned that machine mixing is recommended for doughs that require full gluten development (bagels, pretzels, and enriched doughs). This video also contains a milk bread recipe from Evolution in Bread by Ken Forkish. He did a great job of perfecting the recipe and measurements for the stand mixer. • Amazon affiliate links: • Evolutions in Bread by Ken Forkish https://amzn.to/3EGNj7n • USA Pullman Loaf Pan https://amzn.to/3VA0mxV • Oxo Food Scale https://amzn.to/3HlyoRX • OXO mixing bowl https://amzn.to/3kb75Ap • OXO Silicone Pastry Mat https://amzn.to/3BLdnNn • Le Creuset Prep Bowls https://amzn.to/3XzD0tz • Dough/Bowl Scraper https://amzn.to/3ZjZQqe • Recipe • Roux: • 125g Water • 25g Bread Flour • 215g Cold Milk • 8g (2 ¾ tsp) Instant Yeast • 400g Bread Flour • 30g Sugar • 8g Salt • 60g Cold Butter (cubed) • Chapters: • 0:00 Intro • 0:58 Roux (Tangzhong) • 1:27 Mixing • 2:29 Stages of Gluten Development • 2:49 Shaping • 3:24 Baking • #bread #milkbread #baking #recipe

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