The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stand mixer help

  • Pin It
apers's picture
apers

stand mixer help

I got a new stand mixer for Christmas!!!!!!!!

 

now I wanna play with it. I have never used a stand mixer. for your average loaf of white bread, how long do I knead it with the dough hooks and stuff?

 

April

PwrLoon's picture
PwrLoon

I'm no expert but I would say mixing for 5-10 min, resting for 10 min then another mixing of 5-10 min works for me.  Congrats on the new mixer.

Good luck,
Tim

Willard Onellion's picture
Willard Onellion

I usually mix 5 to 6 minutes then knead for a minute or two by hand until the pane test works.

Some recipes call for 10 minutes with the dough hook, but I have never mixed the dough that long.

Willard

apers's picture
apers

whats the pane test?

 

April 

Willard Onellion's picture
Willard Onellion

You can tell when the bread is sufficiently kneaded by employing a test called windowpane. Stretch a section of the dough until it forms a very thin sheet that is translucent. The dough is done when you can stretch a thin translucent “windowpane” without the dough breaking.

This works for white breads, not whole wheats and other grain breads.

sylvstr540's picture
sylvstr540

I would like to share some recent bread photos, any idea on how to submit them? 

Maria

Floydm's picture
Floydm

I believe you should be able to post an image here using the image upload tool.


If you want more flexibility, there are a couple of other options. Probably the best is to get yourself set up with an account at Photobucket. The site is free and they provide real nice photo management tools, and you can link to them from anywhere (here, another journal or forum, anywhere). Click on the little tree icon in the toolbar above the text area when posting to paste in an image URL. You can also link to a image hosted anywhere else.

sewwhatsports's picture
sewwhatsports

I have 2 KitchenAid stand mixers that I use all the time.  The mixing and kneading times are much reduced with a stand mixer.  For a regular loaf of white bread, once the dough is hydrated, you only need to knead 2-3 minutes.  If you do more than that you will start to break down the gluten strands and over heat the dough.  Also, use only speed 2 to do the mixing and kneading. For a whole grain bread, allow an autolyse (rest) period of 20-60 minutes after mixing the basic ingredients but before adding the salt and yeast and then knead for 3-5 minutes.  I have done it this way for almost a year and have had great results.  Good luck and let us know how things go.

BTW, there is an online forum for KitchenAid called KA Conversations that has a ton of information on all their appliances. You can access it from their main web page.

 Rena in Delaware

apers's picture
apers

yay!!!!  thank you for the useful information!  Before I got any replies I decided to wing it and see what happined.  after not even 5 minites of mixing the dough looked ready.  So I am glad the eyeball test was somewhat accurate :)

I made a loaf of my regular white bread.  I know how its supposed to be so I figured it a good bread to play with.  It did not rise as much as it usually does, so it was more dense then usual.  I need to play around with it more to get a feel for the mixer.

 This is the mixer I got.  http://www.sunbeam.com/productdetail.aspx?PId=55

 

April 

Kate's picture
Kate

I generally knead until the dough is 75 degrees F, 8-10 minutes.

gloria mielke's picture
gloria mielke

 Is this recipe correct?

I made the Poilane recipe today.  I can't quite understand why the dough is so thin.  The recipe called for 5-6 cups of flour and 3 cups of water.  The dough was so thin and runny I added 2 more cups of flour in the machine plus another on the board when kneading it.  It was still thin but at least held a little shape.

I wanted an open crumb.  I didn't get it.  I suppose because I added so much flour but how can you knead a soft runny dough?  I baked it in a Sassafras long loaf and it was beautiful and crisp and soft inside but certainly no open crumb.

Anyone have any ideas about this loose mass of dough?