wrote:
Bob (this one) wrote:

Large bakeries have huge Hobart Mixers with big dough hooks. They
don't take it out and knead it by hand. There must be some logic to
this that someone is capable of verbalizing.

Large bakeries are using very different ingredients, equipment, recipes
and techniques than you are.

Are you saying that these ingredients, recipes and techniques don't
scale down to a smaller KA "Professional Heavy-Duty 475w" 5qt mixer
doing a 2-loaf recipe?

They don't. Baking recipes don't scale as readily as most others. But
you're missing the point: commercial bakeries aren't doing the same kind
of thing you are. It's, for all intents and purposes, a different series
of tasks. Note "different ingredients" and "different equipment" and
"different recipes" and "different techniques."

When they knead their dough does it stick to
the bowl and tear as the hook rotates?

Forgive me, Patrick, but I grow impatient with this. Go read about bread
and baking. When you know more, ask more questions not so basic and
filled with conjectures. Maybe read a professional baking book with
professional recipes - Wayne Gisslen's is easy reading and very
authoritative - so you can grasp the differences.

What seems like a simple subject is a good deal more complex than it
appears from the point of view of a rookie if you try to analyze it this
way. But do note that millions of amateur bakers produce perfectly
serviceable breads every day without knowing all the technical
intricacies. It's entirely possible to sophisticate oneself unto paralysis.

Pastorio