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Can we talk about kneading by hand vs. using a stand mixer for sandwich bread?
I made a batch of white sandwich bread last Saturday and decided to do it all by hand because my mixer was packed away after moving to a new place in Phoenix. I figured it would take maybe 10 minutes of kneading, but it turned into 18 minutes of sticky dough stuck to my fingers and counter. The loaf came out dense and a little lopsided, nothing like the soft square slices I get when I let the mixer run for 8 minutes with the dough hook. I tried the windowpane test and it just tore right away, which told me I never got the gluten going. My neighbor said her grandma kneaded for 25 minutes and never had a problem, so maybe I just gave up too early. Now I'm not sure if hand kneading is actually better for learning or just a waste of time when a mixer does the job in half the time. Has anyone here stuck with hand kneading long enough to actually get a light crumb, or should I just plug the mixer back in and stop fighting it?
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