I have recently taken delivery of a Kenwood mixer, and for baking cakes etc. it is the business! but the prime reason I bought it for was to knead the dough, but the dough seems to climb the hook, and just go along for the ride.
I've tried diferent speeds, even cranking it up to max (she bounced aroud a bit and the dough came off with the cetrufugal force, but I didn't think that was too healthy)
I usualy use a 70-80% hydration, which I figured is the higher side of average. but I thought that I'd be getting a good knead out of most doughs, even around 60% ??
Hi I am hoping that someone can tell me if a KA classic with 250 watts power would be powerful enough for my needs. I am looking to use it for making one to two loaves of bread at a time. I found a used one that is selling at a good price but I know that if it doesn't have enough power to do what I need it for, then even if it is free, it's not worth aquiring. Thanks
hi all... a quick question.
Thought I'd throw this out especially since that fellow was trying to make his own. These seem great for the home baker.
Myself I've got a full-size one, but I haven't quite moved into my new bakery so it isn't hooked up yet.
Sooo, I really LOVE my Bosch Universal mixer - it does exactly what I bought it for when it comes to my bread mixing.
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