Hi everybody!

I don't think I've posted before, but I figured out a way to get the exact RPM count on the DLX, and I thought some of you might be interested.  I put a little sticky note on the side of the bowl, and took video at the three lowest speeds.  Next I played them back in slow motion, and counted turns with the second timer.

The very lowest setting turned out to be 60 rpms, where the second line starts was 120 rpms, and where the third line starts was 180 rpms.  Of course, this was under no load, but at least it gives a benchmark.

Off topic a bit, let me say that this is a great site, and it has really helped me get a leg up on my learning curve.  I baked my first loaf on June 6th of last year, & I have loaf #138 & #139 retarding as I sit here.  I thank all of you who have helped me witout knowing it. 

My wife and I attended Peter Reinhart's lecture at the Asheville Bread Festival this last weekend, and we were impressed with what a nice person he seemed to be, in addition to having a deep insight into the tranformative nature of, as he puts it, "wheat to eat ".  Emily Buehler, author of "bread science" was also teaching a seminar, and again, you couldn't imagine a nicer, gentler person.

This community of bakers from all over the world is a great one, and I feel lucky to be part of it.

I bought a used DLX 9000 on eBay. I have used it twice and would appreciate a little help.

1. It is very difficult to judge hydration - the gluten development seems to be very good but the dough has been stiffer than I expected compared with hand kneading.

2. How do you know when it is kneaded enough? When it forms a doughnut? Or do you have to stop the machine every few minutes and check for a windowpane? Accounts I have read range from 5 minutes to 20 minutes for adequate development.

3. Is there much danger of overworking the dough.

So far it is not love at first encounter!

Patsy

I am looking to sell my Magic Mill DLX Assistent mixer.  It is about 6 years old but has been used very infrequently and is in excellent condition.  Included with the mixer is a heavy-duty stainless steel bowl, roller, scraper, dough hook, hand-held dough scraper, bowl cover and owner's manual.  The price is $400 + shipping.  If interested, please contact me at steveb(at)breadcetera(dot)com.

SteveB

http://www.breadcetera.com

I've read through a bunch of posts that talk about this mixer, but they're mostly of the "I love it" or "I use mine as a doorstop" variety. Who here has figured out how to use this thing successfully and is willing to talk about it?