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Stopped by a small bakery in Solvang and watched them mix dough by hand for 40 minutes, now I am questioning my whole mixer setup
I was in Solvang last weekend for a wedding and wandered into a little Danish bakery off the main street. They had a woman in the back making kringle dough by hand for 40 minutes straight, no mixer at all, just folding and resting and folding again. I asked her why they do not just use a stand mixer and she said the gluten gets too tight and the layers never come out right. But here is where I am stuck. I have been using my KitchenAid for everything for 6 years and I get pretty good results, so is she just being old school for the sake of it? Or am I actually missing something by letting the machine do all the work? I feel like hand mixing gives you more control over the feel of the dough but who has 40 minutes to spare on a Tuesday night. Curious what you all think, do you hand mix anything on purpose or is that just nostalgia talking?
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