The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Timmins Ontario, Canada

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Rick2u's picture
Rick2u

Hi from Timmins Ontario, Canada

Hi All. I just joined today and so far am really impressed with the site. I received my new KA Pro 600 for Xmas and have been making basic bread, ciabatta and some cookies. I am looking to get into sourdough and whole wheat breads and am hoping to learn a few tricks here. I am pleased with the success of my breads (due mainly to my KA) to date. I  found your site under syndic8.com and did a search for breads. It is an RSS feed site.

mountaindog's picture
mountaindog

I received the KA Pro 600 for Christmas a year ago, beautiful machine, isn't it? A luxury to have, I know, but I bake so much more, with things going simultaneously, since receiving this than I ever did before. I also use a lot less flour in my doughs than I used to since its sticks less in the mixer and is less messy to work with overall - and wetter dough makes tastier bread with more open crumb, as you know already if you made ciabatta.

 

For breads, just be sure to avoid overmixing. For using the dough hook, I just use speed 1, never knead dough higher than speed 2 for longer than 2 minutes to save the motor. At speed 1 I usually knead hearth bread dough for a minute or two just to mix ingredients, let it rest for 20 min., then 4 or 5 minutes final kneading. For rich, soft doughs like brioche that require longer kneading to incoporate all the butter, I have kneaded for about 10 minutes total at speed 1, resting it for a couple minutes halfway to cool the motor. Of course all the other settings and attachments are great for cakes, quick breads, quiches, cookies, meringues, whipped cream, you name it. Have fun! Show us photos of your creations sometime...

Rick2u's picture
Rick2u

Thanks for your advice Md. I have made three loaves at a time and there was no straining. I have gone to weighing my flour now as a little research has told me that there can be different wieghts to a cup of flour depending on the humidity etc. In fact I pretty well weigh everything now as I have purchased a great digital scale. I have made myself up a conversion sheet (in Excel)for most of my baking products. I find it works great every time.

To do it right, do it yourself.

sewwhatsports's picture
sewwhatsports

Just a little information on the KA mixer.  You can do kneading for more than 2 minutes and not stress the motor, especially with a Pro 600.  I have a Pro 5+ and I have kneaded multi grain breads for 4-5 minutes or more without any problem.  Don't be afraid to use your mixer to its fullest capacity.  For more support of the KA mixers (and all their other appliances), try their site KA Converations.  The URL is:
 http://forum.kitchenaid.com/forums/default.asp   I have been going there for almost a year and have learned so much about my mixers.  I have no affiliation other than as a satisfied customer...

Rena in Delaware

mountaindog's picture
mountaindog

Thanks Rena, I didn't know you could knead strong bread doughs for longer then 2 min. at higher then speed 1. I thought the manual says not to do that - maybe I'm forgetting or it was a typo? I'll check the link you provided, thanks.  Mine did shut off automatically once or twice when kneading a large batch of stiff whole wheat dough that may have started to warm up the motor too much, the stopping being a automatic precaution to avoid motor burnout...I was really scared I broke it so I'm extra careful with it now.

Rick2u's picture
Rick2u

I also use the KA website (same username) and found it very helpful.

To do it right, do it yourself.

Sylviambt's picture
Sylviambt

I often mix at level 2  - esp w/ciabattas - with no strain on the machine.  I had tended to follow BBA mix recommendations to the minute, tho had better success recently with pain a l'ancienne with KA flour and shorter mix time.

Sylviambt

mountaindog's picture
mountaindog

Rena and Sylviambt - you are both right. I just looked at the online manual for the 600 on the link Rena provided and it says to ONLY mix at speed 2 (not speed 1) for all doughs. Sorry for the mix-up (no pun intended). And it does not give a time limit other than what is needed to get the dough to come together. Where did I get speed 1 and 2 min. limit for speed 2 from? I'll have to check my manual and see if I read it wrong or have a misprinted or old one...I feel stupid now... guess it's not just American men who don't read manuals properly  ;-)

Gourmand2go's picture
Gourmand2go

Hi all, I have the KA Deluxe 5 qt that I purchased through TSC, and in their on-air demos they do emphasize that heavy dough shouldn't be mixed on the first speed and that's why there's a hesitation before it kicks in, so you have time to flip it up to the next notch.  :)

I haven't used my mixer for bread, although I would if I had sore hands.  Kneading bread dough by hand is sorta meditational, don't you think?  It's supposed to relieve stress . . .

 Marion