kitchen aid
Mixer help needed for Polish Country rye
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
First Sacrifice on the Altar of Bread
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
Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
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.
Thanks,