Comments on: Stand mixer bread dough http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-6818 ellaella Wed, 11 Nov 2009 00:18:57 +0000 http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-6818 Hi, Thomas! It is amazing how quickly and thorougly it kneads, although I'm partial to the food processor for breads. Faster still and more thorough. I think home bakers aren't helped when they read publicataions such as CI and find recipes using very long knead times for the KitchenAid. CI is right most of the time, but not always. Hi, Thomas! It is amazing how quickly and thorougly it kneads, although I’m partial to the food processor for breads. Faster still and more thorough. I think home bakers aren’t helped when they read publicataions such as CI and find recipes using very long knead times for the KitchenAid. CI is right most of the time, but not always.

]]> By: Thomas http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-6814 Thomas Tue, 10 Nov 2009 20:41:50 +0000 http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-6814 I'd say that 2 minutes might even be too long for some doughs. For artisan breads where you want an open crumb, cut that in half . I use one minute for french bread, and only 30 seconds for ciabatta, which is a very wet dough, and the planetary action works up the gluten very fast. I know, after years of kneading dough by hand it's hard to believe the KA can do it that fast, but it really does. I’d say that 2 minutes might even be too long for some doughs. For artisan breads where you want an open crumb, cut that in half . I use one minute for french bread, and only 30 seconds for ciabatta, which is a very wet dough, and the planetary action works up the gluten very fast. I know, after years of kneading dough by hand it’s hard to believe the KA can do it that fast, but it really does.

]]> By: ellaella http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-4721 ellaella Wed, 04 Mar 2009 05:25:43 +0000 http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-4721 By the time the dough forms a ball it's already mixed. KitchenAid has said as long as the dough is in contact with the hook, kneading is occurring. I assume your dough rises and that's proof it was kneaded. By the time the dough forms a ball it’s already mixed. KitchenAid has said as long as the dough is in contact with the hook, kneading is occurring. I assume your dough rises and that’s proof it was kneaded.

]]> By: noel http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-4719 noel Tue, 03 Mar 2009 19:10:13 +0000 http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-4719 When I start kneading, the dough quickly attaches itself to the hook and just spins round and round. I dont see any mixing . is this ok???? When I start kneading, the dough quickly attaches itself to the hook and just spins round and round. I dont see any mixing . is this ok????

]]> By: ellaella http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-3896 ellaella Tue, 11 Nov 2008 15:59:40 +0000 http://foodpluspolitics.com/2008/10/28/stand-mixer-bread-dough/#comment-3896 Hi, otrpu - The bottom is often the last to clear. The bowl doesn't have to become as starkly clean as the one in my photo; anything on the dough hook is being kneaded. The dime test is certainly the one to go by and it sounds as if your beater depth is fine. Good question - thanks for asking it! Hi, otrpu – The bottom is often the last to clear. The bowl doesn’t have to become as starkly clean as the one in my photo; anything on the dough hook is being kneaded. The dime test is certainly the one to go by and it sounds as if your beater depth is fine.

Good question – thanks for asking it!

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