Anyone working with high-quality dough mixers such as the My Miss Baker, Miss Baker or Miss Baker Pro from Bernardi knows: the procedure matters as much as the machine. A key factor for stable, easy-to-shape doughs is the order in which ingredients are added.
Why the order matters
Whether pizza dough, country loaf or focaccia: the base of flour, water, salt and yeast (where applicable with fat, eggs or sugar) needs structure. Bernardi mixers with submerged-arm technology work especially gently – to make the most of this advantage, ingredients should be introduced so the gluten network can form quickly and evenly. That increases dough stability, improves workability and leads to reproducible results.
Recommended order, step by step
1. Flour into the bowl first
Always add the flour first. This ensures subsequent ingredients are taken up evenly and the mixer operates under control from the start.
2. Add about two thirds of the water
Now pour in roughly two thirds of the total water. The flour begins to bind water and the dough structure starts to form.
Why not add all the water at once? With higher hydration or long fermentations the dough would otherwise become too slack too early. Adding water in two stages keeps control over binding and consistency.
3. Work in the remaining water gradually
As soon as the dough shows initial cohesion and pulls away from the bowl, add the remaining water slowly, in small portions. This lets you reach the target consistency precisely.
4. Add salt at the end
Add salt only at the end, after most of the water has been incorporated. A late addition of salt supports dough development because it has less impact on early enzyme activity and network formation and distributes more evenly.
Special cases: fat, eggs, sugar
For enriched doughs (e.g. with butter, oil, eggs or sugar) use slightly adjusted steps:
- Add high-fat and high-sugar ingredients only once the dough already shows structure.
- Add slowly so everything binds cleanly and the dough temperature stays stable.
- Maintain a low kneading speed (approx. 35–43 strokes/min.), to avoid overworking the dough.
Common mistakes — and how to avoid them
- Adding all the water at once: makes binding more difficult, especially with high hydration. Better: in two stages.
- Adding salt too early: slows development. Better: add after the main water quantity.
- Adding fats and sugar too early: can disturb network formation. Better: incorporate after initial dough structure appears.
- Too high kneading intensity with enriched doughs: risk of over-kneading. Better: moderate strokes and patient dosing.
Conclusion
The correct order of ingredients — flour, then water in two stages, salt at the end (and fat/eggs/sugar only after structure starts to form where applicable) — yields doughs with clear cohesion, good workability and consistent baking results. Bernardi mixers with submerged-arm technology provide the gentle mechanics for this — used with the right procedure they deliver optimum practical results.
Tip: If you already use a Bernardi mixer or are planning to buy one, we will gladly advise you on suitable workflows and model selection — in the showroom or by phone.