The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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cranbo's picture
cranbo

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click). 

http://www.youtube.com/watch?v=jBZFYzeK1Vo

I'm trying to get a better idea of knead times for my mixer with respect to different doughs. Hamelman in "Bread" says 6.5 - 7.5 minutes for moderate gluten development for KAid stand mixer. He recommends 900-1000 total revolutions for moderate dough development, so with some info from fthec and KAid:

#1 (stir): 40 rpm 
#2: 54 rpm 
#3: 79 rpm 
#4: 104 rpm 

 This means:

Time (minutes) Revolutions
0 0
1 54
2 108
3 162
4 216
5 270
6 324
7 378
8 432
9 486
10 540
11 594
12 648
13 702
14 756
15 810
16 864
17 918
18 972
19 1026
20 1080

According to the stats, I may still have kneaded for too short of a time (H. also says that doughs with hydration under 60% will take longer to develop, as will doughs that have high hydration). It really started smoothing out at about 8 minutes, even more substantially at ~13 minutes. I guess next time I'll have to push it further, and see what happens. 

BeekeeperJ's picture

AP flour and windowpane test

January 20, 2011 - 8:50am -- BeekeeperJ
Forums: 

I have a question that concerns mixing times and window pane tests.  I currently have been making breads and pizza doughs with All Purpose flour with a good deal of success. I am wondering why I can not achieve a good window pane.  I have a Kitchen Aid mixer which I understand is rather underpowered but even at the 20 min mark the dough just gets really sticky and doesnt stretch to form that window. Is all purpose flour one of the reasons.?

frostious's picture

How hydration % affects stretchability

September 6, 2010 - 2:57pm -- frostious

I had been wondering precisely how dough hydration affects a dough's ability to stretch to form a membrane, so this morning I did a quasi-scientific experiment to get a rough idea of how this works.


I made five batches of dough, at different hydration levels, using the following recipe:


525g bread flour


15g sugar


10g salt


8g yeast


The hydration levels were 50%, 57%, 64% and 71%

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