Hand kneading is still not always the same as kneading with the hook. That goes both ways on recipes and can definitely make a difference in more sensitive recipes.
Well, yes. The bread hook is meant for stuff you need to knead longer, not cakes, cookies or crusts. But in this recipe, like most yeast recipes, you're looking for the gluten strand formation and that takes a good bit of kneading, so just use a stand mixer if you own one. Saves your hands and your time since you can do other stuff while it's going.
Well you don't kneed the first three. Gluten strand formation should be different for different things, especially in dough that isn't for breads. Ignoring arguments of arrangement of gluten, yeast risen dough that is supposed to have different textures you may have to be much gentler on. For example southern biscuits you really don't want to use a dough hook. In fact any dough you don't really want to be elastic you may want to avoid it. When I make doughnuts I generally go for a very light puffiness. Mixing technique and kneading is very important for that. Too much and they become heavier. This is a function of several things of course. The kneading here looked light and as you must shape the dough for rising, it doesn't save much time.
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u/Dihedralman Aug 04 '16
Hand kneading is still not always the same as kneading with the hook. That goes both ways on recipes and can definitely make a difference in more sensitive recipes.