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!



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:

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

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).

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.





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

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.

gaaarp's picture

A few weeks ago, inspired by Peter Reinhart's The Bread Baker's Apprentice (BBA), I decided to make a seed culture-barm-sourdough starter.  My first attempt failed, due, I think, to my impatience rather than a true failure of the process.  My second attempt, seasoned with more patience, worked, and I am baking my first sourdough loaves today.

The BBA recipe for Basic Sourdough Bread states that you can knead the dough by hand for 12-15 minutes, or use the dough hook in your stand mixer and knead for 4 minutes, rest for 5-10, and knead an additional 4 minutes.  I have made bread off and on for about 30 years (since I was 10 years old), and I have always kneaded by hand.  Until recently, that is.  I took a French bread class, and the instructor kneaded the bread in the Kitchen Aid (KA) for the first 5-6 minutes, then finished with the "slap and roll" technique, where you take the dough by the edge in one hand, slam it on the counter for all you're worth, then use the other hand to do a jellyroll.  She said if you don't use the KA to start with, you would slap and roll about 100 times; starting with the KA, you only have to do it about 15-20 times.

I have been using this method for my French bread for a while now, with excellent results.  So I planned to use the KA for my kneading on the sourdough, as instructed in BBA.  But partway through the first 4-minute knead, something happened.  I suddenly realized that I missed kneading by hand, the old fashioned way!  So after the first knead, I put the dough to rest on the counter for a few minutes, then finished kneading by hand.  It was an almost-religious experience.  When the wild yeast started to come alive, the smell was absoulutely intoxicating.  And the time flew by.  The dough was ready to be set aside to ferment before I knew it.

It's good to get back to what I've always known and loved about bread baking.  That's not to say that I will never again opt for the convenience of the KA or the slap and roll, but when I have the time, I will always choose to knead by hand.

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