Bob S.'s blog

This bread was mixed in a KitchenAid "Ultra Power" stand mixer, instead of the K5SS equipped with a spiral hook (my preferred mixer). In addition, the absorption was low, making mixing difficult. Even so, after about 12 minutes of re-mixing at fairly high speed, the dough began to soften. Dough temperature dropped from 81° F to 79° F (probably due to convection cooling). The motor housing surface temperature had reached 102° F, which convinced me that it was a good time to cease re-mixing. It took 90 minutes for the loaf to rise to the proper height for baking.

In spite of the difficulties, the final loaf was acceptable. Although a spiral hook does a better job of re-mixing, the "C" hook used by the KSM-90 Ultra-Power was able to accomplish the job.

This loaf was made using a modified re-mixed straight dough process, which was adapted from the "ful-flavor process", which dates back to 1959. The formula for this bread is fairly standard:

• 100% Bread Flour (contained no ascorbic acid)
• 3.3%  Buttermilk Powder
• 3.3 % Shortening
• 0.19 % Lecithin Granules
• 0.8 % Instant Dry Yeast
• 67%   Water (variable)
• 3.3 % Sugar
• 2%     Salt

The flour weight for this batch was 15 oz (425 grams). The loaf was baked in a standard 8.5" x 4.5" loaf pan. The final weight was 26.75 oz (758 g).

The procedure for remixing a straight dough is a follows:

1) All of the ingredients, except salt and sugar, are mixed together at slow speed.

2) The dough is fermented in the covered mixing bowl for about 2½ hours.

3) Following fermentation, the salt and sugar are added and the dough is remixed to optimum condition.

4) After a short rest, the dough is moulded and panned in a normal fashion. Proofing and baking are carried out as with a straight dough.

          Probably the biggest advantage to remixing dough is the elimination of punching, folding, or stretching the dough to develop the gluten. When properly re-mixed, the dough emerges from the mixer bowl in a fully developed state (not unlike dough produced in a bread machine).