The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

medium speed

Eli_in_Glendale's picture

What is really meant by "Medium Speed?"

February 10, 2011 - 4:31pm -- Eli_in_Glendale

Hi all,

I am relatively new to bread making in general.  For mixing brioche dough (or anything for that matter), I often see instructions to mix on "medium speed" with dough hook.  I do have the larger of the KA mixers, maybe not largest.  In any event, I know the lowest speed setting is pretty slow.  But even level 2 seems pretty fast.  I'm afraid that if I were to turn it up any higher or to the medium levels, the whole thing would bend, snap, gyrate wildly, fly off the counter, etc.  Is this a common question?  Do they really mean level 2?

Thanks in advance!

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