April 10, 2024 - 7:12am
Kneading dough evenly in a Kitchen Aid
Hi,
I recently bought a 6 qt stand loft kitchen aid mixer. I've been doing large batches of a very wet enriched dough (1300g flour) every week. However I am having difficulty getting it to knead evenly-- I find some areas to be slack and others to be just right or tight.
I'm curious if others manually flip their dough around, and how frequently.
I have one arm, so it's very tough for me to lift the full dough mass, especially in the early stages, but disregard that fact unless you have some suggestions!
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this spiral replaces the " hook" that it comes with. It is amazing and does an excellent job. I got two as my daughter has my old KA and I got a rebuilt one from Mr Mixer ( he is amazing and has a ton of excellent rebuilts with warranty) .
https://www.google.com/search?q=best+spiral+dough+hook+for+kitchenaid&oq=best+spiral+dough+hook+for+kitchenaid&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIKCAEQABi...
Hmm, this is what I'm using. Thanks for your input-- maybe I don't need to flip the dough and should just roll w/it
I have the same machine. In fact, part of the reason I bought it was because it came with a spiral hook. I didn't need such a large bowl, but the 5qt had a C-hook.
So...dry dough no problem. I haven't made as large a quantity as you---700g flour is all. When the dough is wet, it sticks to the sides of the bowl, and worse, sticks to the bottom. The hook and mass of dough just glide along over the surface of this undisturbed pool (it's not that wet, but can't describe it any other way). Sometimes I stop the mixer and scrap down the sides and try to move the bottom dough without having to take out the hook. It just does it again.
I have not noticed that different parts of the dough mass itself develop differently.
When the machine was new, I adjusted the screw to lower the paddle as far as it would go. With the hook, I can get my finger between it and the bottom of the bowl.
If your mixer is adjusted to the proper height, I can't suggest anything. Now I want an Ankarsrum, but can't justify the price to hubby.
If you put all your liquid ingredients in the KA at the start you will solve all the mixing problems . Start the mixer on low and begin adding the dry ingredients. A batter starts to form . Continue adding the dry ingredients letting them mix in as you go. The dough forms and cleans the bowl. Turn off mixer at that point and let the dough autolyse for 30 -60 min, When you return you will turn on the mixer and find that the dough has matured and cleans the bowl completely and after 3-5 min has developed all the gluten and beauty that a dough can have. Carry on and no " knead" for folds. Simply let it rise and then shape and retard and bake. I have used this method for a long time and it is always successful. I sometimes add a drop or two of water or a few shakes of flour during that initial mix but for the most part if you have measured accurately and are used to the formula that you are using it is a breeze and very very little hands on needed and no frustrations with mixing. Good Luck. c
I'm making an enriched dough for cinnamon rolls, so I generally don't want too much gluten formation-- but I want some. I don't do a brioche dough, I like something much more tender. However, I do add the flour to the liquids and it will clear the bowl prior to hydrating evenly when it becomes very slack. I'll try the autolyse, though practically speaking i need the mixer during those 30 mins 😂, if I don't need to knead for 15 mins it could work!
I would also love an Ankarsrum or even a Bosch, but sadly I don't have the budget right now. I will try adjusting the height for the dough hook and see if that helps. Thanks!
If you notice that some areas of the dough are not mixed well, try adding either more liquid or flour initially to achieve uniform consistency