The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kitchen aid

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JaneEyre24's picture

Old Kitchen Aid stand mixer

December 18, 2012 - 9:51am -- JaneEyre24

Hi all,

 

My mom has had my great grandmother's kitchen aid mixer for as long as I can remember and has never had a bowl to use with it. This year we decided to replace the missing bowl but I am kind of at a loss of where to look. I saw on another thread that not all of the new bowls will fit the old models (which makes perfect sense.) My question is this: Where would you reccomend I look to have the best bet at finding a compatible bowl. Unfortunately, at this time I do not have the model number. Thanks!

 

Amy

JonnyP's picture

Mixer help needed for Polish Country rye

November 18, 2011 - 3:05pm -- JonnyP

Background:  I have made over 100 loaves, mostly using the sourdough "no-knead" meathod.  Now I have a 300W Kitchen Aid mixer on loan.  I have tried the following recipe several times:  http://www.lkphd.com/baking/2010/7/8/polish-country-rye-bread.html

My problem: gluten never seems to develop to anything even remotely like a "windowpane."  Worse still, after just 2 minutes in the mixer, the dough starts to break down, and become progressively more soupy

 

 

cranbo's picture
cranbo

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click). 

http://www.youtube.com/watch?v=jBZFYzeK1Vo

I'm trying to get a better idea of knead times for my mixer with respect to different doughs. Hamelman in "Bread" says 6.5 - 7.5 minutes for moderate gluten development for KAid stand mixer. He recommends 900-1000 total revolutions for moderate dough development, so with some info from fthec and KAid:

#1 (stir): 40 rpm 
#2: 54 rpm 
#3: 79 rpm 
#4: 104 rpm 

 This means:

Time (minutes) Revolutions
0 0
1 54
2 108
3 162
4 216
5 270
6 324
7 378
8 432
9 486
10 540
11 594
12 648
13 702
14 756
15 810
16 864
17 918
18 972
19 1026
20 1080

According to the stats, I may still have kneaded for too short of a time (H. also says that doughs with hydration under 60% will take longer to develop, as will doughs that have high hydration). It really started smoothing out at about 8 minutes, even more substantially at ~13 minutes. I guess next time I'll have to push it further, and see what happens. 

ErikVegas's picture

First Sacrifice on the Altar of Bread

April 12, 2010 - 10:24am -- ErikVegas

Last night I burned out my first stand mixer.  It was a KA Pro 6.  I was making bagle dough and it started binding up and finally just stopped moving.  I think I may have stripped out the drive arm gears as the motor is still running but nothing moves.  Has anyone had this happen and if so how much did it cost to fix.


 


Thanks,


 


Erik

saraugie's picture

Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"

February 8, 2010 - 1:55pm -- saraugie
Forums: 

Is there a difference in speed settings between home mixers? Example: instructions say "Mix on low speed (#2 if using a KitchenAid)", at least most of the books that I have mention KA. I am following instructions now which say KA, waiting between mixing and I had a "hmmmm" moment.


I have a home model Cuisinart and I use the same settings in the formula's instructions even though most say KA. I think I'm correct using same speed settings as KA but never hurts to double check.


There goes my timer, time to add the whole grains and mix again.

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