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RE: GB: "the problem is the difference in kneading time and intensity"

There might be a clue here? I can't remember where I heard this, but supposedly kneading by machine is mechanically different enough from kneading by hand that you should never mix the two. I used to often finish my machine kneading by hand, but it turns out that can actually weaken the elasticity.

BTW: Did you ever knead by food processor? I couldn't believe how good that works. I use it for pizza dough.

SB (likes baking mysteries)
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