Kneading bread dough (wheat and wheat-rye) in a combine and manually

Here is a temaaa just for me a teapot on the topic of Ken)))) Thank you!

[Admin]

Admin, Tanya, do we knead the dough for pies according to the same principle as for bread? My daughter and her husband bought Kenwood, but her dough remains at the bottom (I live separately, I got sick and could not come to see them). Told her to add flour?

[Natasha,]

Natasha, I'm not Tanya, but I'll write like mine. Me too, if I knead in Kenwood according to the recipe and knead for a long time, then it starts to smear along the bottom.
Therefore, for the development of gluten, I do this: I put all the ingredients in the bowl, turn on the kneading and, as soon as almost all the flour has intervened, I stop the kneading and leave this bun (it has not smeared yet) with the lid covered (without removing it from the machine ) for 10-15 minutes. Then I turn on the kneading again, mix it a little longer, turn it off again and leave it in the bowl with the lid on. As soon as it comes up, I turn on the batch again. In this case, the carbon dioxide that forms and interferes with the good approach of the dough is removed, and gluten develops well in the dough.
As a result: the dough is not clogged with flour, it is very easy to work with it and it practically does not stick.
I don't know if I wrote it clearly ...

Girls, I make pie dough according to the "bread" principle, all the ingredients are the same amount, the dough is soft (but not runny!).
Dough mode with one rise of dough. Then I spread it on the board, mold the pies, rolls and let it stand, then bake in the oven.

Or you can knead the dough on the "BASIC" basic program, but only make a kneading and one proofing of the dough. Then interrupt the mode and take out the dough from the oven.

Sorry, I didn't write exactly. I meant a harvester.

[Natusichka]

Natusichka, thanks for the advice. I did not immediately realize (I was at my daughter's, and there was such a din there). The unit is not mine, but my daughter is afraid to knead at 2 speeds (she says that the instructions indicate 1 speed for the test).

Natasha, look at my recommendations and pictures on the first page of the topic - I wrote and showed everything in detail there

[Admin]

Admin, Tanya, so I showed her everything, and she is afraid. Well, I took everything into my own hands. We kneaded the dough into a loaf, it turned out. The very first time I spoke with this machine. I still can't tell exactly when it's ready. The bread maker is somehow easier. Today my daughter bakes and studies bread there without me.

[Natasha]

Natasha, because both in the x / stove - and with a combine Only the period is shorter, and to catch the moment when the gluten starts working
I can't show it in another way VERY CAREFULLY peer at the pictures and text - a bit of experience and you will definitely succeed

Tanya. thanks, we will try!

Thank you very much, Tanechka. I read it, but, unfortunately, my pictures did not open. I just saw a few. Therefore, the questions remained. I have Boshik only a few days in total. I'm just starting to learn to work with him. There is HP Panasonic, but I'm on its bank. My hands hurt a lot, I can't knead my hands, unfortunately. I used to knead, I really like to knead the dough. But ..... alas, health does not allow.
I understood about the flour-water ratio. But in time? How long does it take for the dough to knead at 2 speeds. According to the instructions (I have a Bosch MUM 5) flour for a bookmark can be no more than 750g, but how much time, nothing is written.
When I kneaded with my hands, everything was simple. Hands feel whether it is necessary to add flour. But you can't ask for a car.
And then, I'm also afraid, so as not to overload, not to break the assistant.
It is written that there is overload protection, but it's still dumb.
I correctly understood that it is necessary first to mix everything and let it rest for 10 minutes, then turn on the kneading for 10-15 minutes and check the dough for elasticity. But what if, as with me today, the dough was not gathered into a bun, but was simply spread over the bowl? I began to add flour, but still, the bun, like in a bread maker (when all the dough is in one lump), did not work out. I am talking exclusively about wheat flour. I know how to mix with rye flour, everything is different there. First, I want to understand wheat.
Thank you for your attention and sorry for a lot of bucaff

[Galya]

Galya, I will reload all the pictures for days

And once again, look very carefully at the pictures, the state of the dough-bun during kneading, how it is formed.
And it says how long it takes to knead the dough.

And it is not always necessary to be guided by time - the dough itself tells us how long it takes to knead. By its condition, consistency, appearance.

Thank you, Tanya.
I will definitely try to look at the pictures again. Maybe they will open. It would be easier to navigate by photographs.
I need to resolve this issue, definitely !!!!

Good night, but what to do with baking, I will not find a sequence.

Bread dough differs from butter in the presence of butter, sugar in greater quantities. But sometimes you need to knead it more thoroughly, for example, for cakes, so this method is quite suitable for butter dough.