Does machine kneading versus hand kneading affect sourdough results?
Machine kneading can be more consistent, but hand kneading gives you more control. Both methods can achieve a strong gluten network, but machine kneading might take longer. Try both and see what works best for you. Keep experimenting and enjoy the journey!
Answered by Hendrik, The Bread Code
From the book
When machine kneading a dough, opt for the same technique shown in Flowchart 7.3 . Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is that your dough lets go of the container. This is because of the gluten’s elasticity. The elasticity is higher than the desire of the dough to stick to the container.
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