Generic Hand mixing dough capacity and hydration
Generic Hand mixing is a dough mixer with a Hand and the ability to knead a stiff biga. No machine. Slap-and-fold, stretch-and-fold, or a bowl and a spoon. Lowest mixer heat, longest development, and no minimum batch size other than what your arms can manage. Bakers rate it for no minimum batch. one ball is fine., very little friction heat, so the water temperature is easier to reach., you can feel the gluten developing rather than relying on a timer.. Common drawbacks include stiff dough and biga incorporation are hard work., development takes longer than a dedicated mixer..