The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


basbr's picture

If stretch and fold is not an option

January 26, 2011 - 1:22am -- basbr

A lot of experienced bakers on this forum sing the praise of stretch and folds for gluten development, workable wet dough and open crumb. I understand the concept, and I think it's pretty darn smart. Problem is, I cannot do it because of my handicap.

I have this brand new KitchenAid Artisan stand mixer that easily kneads a high hydration dough for a long time, without heating up. I followed the discussions in the forum, but most focus on S&Fs as an alternative to extensive mixing.

zwaaa's picture

n00b Kitchenaid spiral dough hook question

January 16, 2011 - 8:39am -- zwaaa

I have a 5 qt Kitcchenaid "Professional HD" lift bowl (the one you get from Sam's Club, not the standard 5 qt lift mixer).

My wife ran the aluminum plated spiral dough hook through the washing machine before I could tell her that the instructions said not to do this. Of course all the silver plating is gone.

Is this bad? Is it "You need to get a new dough hook" bad? Is it "you should stop using that dough hook before you gradually get posioned and die" bad? Are there any aftermarket spiral dough hooks that I shoudl consider?


Stephanie Brim's picture

KA Professional 600 Bowl slipping off the tab in the back?

January 19, 2010 - 10:36am -- Stephanie Brim

Anyone else had the problem of the bowl slipping off that little tab in the back that you pop it into before you raise the bowl? Don't exactly know what to do about it and I can't get bagel dough to knead properly unless I figure it out. I'm okay with doing something myself, but I can't think of anything that would work. Extending the little metal piece that pops into the tab would be my best guess as to what to do, but I'd have to find someone to machine the little part and then put it on for me. Worst case there, though, is that I'd have to buy a new bowl if it didn't work.

aladenzo's picture

Problem with my mixers...

October 26, 2007 - 2:03am -- aladenzo

Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?


Subscribe to RSS - KitchenAid