5 Steps to stand mixing dough

1) Mise & Load

What to do: Weigh everything. Put water in the bowl first, then yeast, then flour. Add salt and fat last so yeast isn’t shocked or coated too early.
Cues: Dry meets wet cleanly. Nothing crusts on the bowl rim.
Speeds: Kitchen Aid stand mixer, keep it on speed 2 with the dough hook. Hobart, use 1 to start.
Pro tip: Hold back 5 to 10% of the water. You can add it later if the dough is tight.

2) Pickup

What to do: Mix on low until there are no dry pockets and the rough mass forms.
Cues: Shaggy ball, all flour hydrated, no loose dust in the bowl.
Timing: About 1 to 3 minutes.
Temperature: Aim for a dough temp that will land near 75 to 78°F for lean doughs, 76 to 80°F for enriched. If your kitchen is hot, use cooler water.

3) Clean-Up

What to do: Keep mixing on low until the dough begins to “clean” the sides of the bowl.
Cues: Dough gathers into a cohesive ball, the bowl sides look mostly clean, the bottom may still have a light smear. The dough feels tacky, not sticky.
Timing: About 2 to 4 minutes after pickup.
If it’s not happening: Add a teaspoon or two of the reserved water if the dough is too stiff. If it’s soupy, dust in a teaspoon of flour at a time and wait 30 seconds between additions.

4) Development

What to do: Develop gluten to the target strength.
Speeds: Kitchen Aid stays at speed 2. Hobart can go to 2. Avoid high speeds, you’ll over-oxidize.
Cues: Surface shifts from rough to smooth. The dough stretches without tearing. It pulls from the bowl bottom in a steady wrap.
Windowpane check : Pinch off a walnut-size piece, rest it in your palm for 20 to 30 seconds, then stretch. A thin, translucent film with defined strands means you’re there.
Timing: Lean 60 to 65% hydration, 4 to 8 minutes total mixing time. Higher hydrations may need less mixer time and more folds during bulk.
If it tears early: Stop the mixer, rest 5 to 10 minutes, then resume. Short rests let gluten relax and catch up.
Watch for overmixing: Dough turns very sticky and “ropey,” the color pales, and it loses shape quickly. If you overshoot, stop, rest 10 minutes, and finish strength with gentle coil folds in bulk.

5) Final

What to do: Stop mixing when you hit strength. Lightly oil your hands, lift the dough out, and pre-shape into a tight ball.
Cues: Smooth surface, supple feel, slight tack. It should hold a soft dome.
Next: Into a lightly oiled container, cover, and start bulk fermentation. Note the dough temperature. If you’re above target, shorten bulk or cool the room. If you’re under, give it more time.

Extra credit that saves batches

• Salt and fat timing: If using lots of fat or sugar, mix flour, water, and yeast to pickup first. Add salt at early clean-up. Add fat once gluten begins forming.

• Autolyse option: For lean doughs, 20 to 30 minutes of flour and water only before mixing gives faster development and better extensibility.

• DDT (Desire Dough Temp) cheat: Hot day, colder water. Cold day, warmer water. Hitting dough temp is more reliable than chasing exact minutes.