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Nutrimill Artiste mixer

DennyONeal's picture
DennyONeal

Nutrimill Artiste mixer

Brand. New mixer but serious problem. Tried mixing dough at 72% hydration, 455 g mostly bread flour. Dough just glommed onto center post. Speeds 2-3. No real kneading. 

Any help greatly appreciated!

MTloaf's picture
MTloaf

With the my Bosch Universal. I solved it by holding back some water to start with a stiff dough that travels around the bowl and the add the remaining water slowly as the gluten develops it will work in the water. It is being kneaded even as it is wrapped around the center column and I have found it will eventually unwrap and knead as intended if you let it keep running.

DennyONeal's picture
DennyONeal

Thanks! That tip helped. 

Richard Lemieux's picture
Richard Lemieux

I had the same problem and during the last two years I mixed mostly 64-67% hydration doughs with the Nutrimill until I tried higher mixing speeds. Now I mix a 74-76% hydration  WW honey dough routinely (870 g flour, dry yeast). Here is what I do.

Use cold ingredients. Mix the dry ingredients and add the liquid. I typically mix everything before going to bed and I leave the bowl in a cool area down in the garage for the night. I knead the next morning.

It is important to recognize the successive states of the dough,

Initially, the mix looks granular and then some agglomdrates appear and then bigger stiff balls develop.

After about 100 turns the smaller balls have fusioned into a larger ball that looks like a large slug. Now the objective is to keep that slug running and prevent the dough from liquefying. You need about 50g of flour handy and a spoon. Be ready to increase the speed of the mixer up to maximum speed if needed.The visual clues to watch are patches of dough sticking to the bowl and too much stretching of the dough like stretching around the central pole.

As soon as you see patches of dough sticking to the bowl, increase the motor speed to the next level. Increase the speed until the patches disappear. Add one or two spoons of flour if the mixer is at maxjimum speed and there still are sticky patches of dough on the bowl. Decrease the speed when the bowl is clean. Decrease the speed step by step while watching for signs of fluidization (patches and stretching around the central axis).

I count the number of folds the dough gets while the Artiste runs and I don't need to go over 200 folds most of the time. The machine has no problems mixing higher hydration doughs at high speed for short periods. I didn't challenge the machine with extreme hydration doughs yet since I have been perfecting the WW recipe during that period.

I hope the description is clear enough. The main point is to use very small additions of flour and be ready to increase the mixing speed to keep a nice slug running.

 

Camarie's picture
Camarie

Shown next to my Globe mixer, it's still working fine!!