The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kitchen Aid

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equator180's picture

Kitchen Aid

I like so many on here use a Kitchen Aid. Mine, an Artisan model is an indispensable partner in the kitchen. I have tried a few different things with it but have settled on none and was looking for opinions on which speed to use when I am mixing my dough. I am new to the game and have only been baking breads for a few months and any advice would be appreciated.

shoshanna673's picture

I, too, have an Artisan KA and have been making bread since I purchased it.  The manual says to never exceed speed 2 for bread kneading, so I usually stick to that.  They are not the strongest machine and need to be babied a little.  The max flour weight I use is about 750g and it struggles a bit, but gets the job done.  I usually knead for 5mins and then, because I like to get my hands into the dough, I do 5mins by hand.  

Sondra in Oz

equator180's picture

Hi Sondra,

I too read the manual and thought just as you said, however on a few of the threds there was talk of using #4 and going for ten to 12 minutes.. I have tried both and actually just 10 min ago finished a loaf, simple sndwhich bread 5/540 white / wholewheat; 1 1/2 cups of each, 3/4 cup water, 1 egg , 2 maybe 3 tbs olive oil, salt ...i did this one only going to speed #2 for 10, will see how it turns out.... Equator in SQ..

Heidela123's picture

Min KA a caught fire. I now follow every single thing the manual says
On my replacement mixer. Not just smoke, there were flames

Yerffej's picture

"Not just smoke, there were flames"

Is that standard or did you have to pay extra for the flames?

Heidela123's picture

My grammar is horrid sorry ( but laughing at how that came out)

gary.turner's picture

I, too, was wondering. A lot of KA owners talk about smoke, but this is the first mention of flames that I recall. Perhaps it's one of those premiums thingies, like extended warranties, for which you pay extra. I'm thinking I would pass on that. I don't think it's even an option on the DLX; maybe I should call the distributor.

Dear Heidela123, please don't take offense; the joking is not aimed at you.  It's just that there have been some contentious KA topics recently.

@equator180: Do heed the manual. As you gain experience working within the limitations, you might try pushing the design envelope a bit. Keep notes on the dough amounts and hydration, and mixer speed relative to signs of the KA straining or getting hot.



Heidela123's picture

My comment was real here is my orig thread. Almost set my curtains on fire. I have less love for the mixer than I used to but still due to a limited budget use mine but only carefully and as directed
I have not taken your comment personally
Is not what it used to be