Enthusiasm and valuable tips for Bernardi dough kneading machines
Anyone who regularly works with doughs – whether for baguettes, pizza, or fine pastries – knows how important a reliable kneading machine is. It's all the more delightful when customers reach out to us to share their experiences. Today, we want to share feedback that not only expresses enthusiasm for our Bernardi kneader with diving arm technology but also offers two very helpful tips for other users:
“The kneader is fantastic. We are completely convinced. It handles everything from firm doughs with 45% hydration to super wet doughs effortlessly.”
The customer was particularly impressed by two features:
✅ 1. Over-kneading? Virtually impossible!
“When in doubt, just keep kneading. I knead my baguette dough for over 45 minutes – even after bassinage. If you don't like the structure, just knead another 30 minutes – it works. You just have to plan in advance and accept that there is a learning curve.”
This makes the Bernardi kneader especially valuable for ambitious bakers: it works gently but intensively – exactly what demanding doughs need.
✅ 2. The dough temperature decreases!
“The dough temperature doesn't rise at all from kneading. On the contrary: if the room is cool, the temperature even falls. I used to use cold water to prevent the dough from getting too warm – now I use very warm water, so the proofing times don't get too long. My baguette dough with 40°C warm water was only 24°C after an hour of kneading.”
A valuable tip for everyone working with exact dough temperatures: With the Bernardi, you have to think differently – and learn anew.
Conclusion
This feedback shows how much the Bernardi kneaders can change the baking routine – especially if you want to delve deeper into dough handling and hydration. And it proves: Good technology and the necessary knowledge are the perfect team.
🧡 Thank you for this great feedback – and for the practical tips!
