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Hi all,

I've always had problems with my bosch kneading. Can you help me out? The only time I ever got the perfect dough ball was when I borrowed a bottom drive bowl, but surely that can't be the only way to get a decent loaf to form?

I'm just using AP flour with a pretty high protein content (11%). I attempted to make 4 loaves of bread with the following recipe:

• Flour-1680g
• Water-1110g
• yeast-50g SAF Instant (I know this is very high, I'll decrease it in later experiments, but it shouldn't affect gluten development should it?)
• Sugar-80g
• salt-40g
• oil-50g

I mix all the ingredients except flour and let it sit for a minute or so until the yeast begins to bloom. Then add half the flour and mix until smooth. Add the rest of the flour in parts. Check windowpane. Begin kneading. I keep it pretty low, around 1 or 2, but it just wraps around the center from the get go! When I make smaller batches, I can get a decent windowpane test after 10 minutes, but it's still wrapped around the pole. This time with the double recipe (4 loaves), every time I checked the windowpane, it looked like it was getting stringier and stringier until I gave up at 10 minutes. It was never not "stringy," however. So it's almost like it started out being overkneaded. 

Below is the video of what it looked like at 6 minutes of kneading on speed 2:

Can anyone tell me what's happening in my machine??

Thanks!

for mixing bread dough?

or::me buying Haussler Alpha will do my dough much better results?

currently I'm using an 2008 KitchenAid mixer, Artisan KSM150. it's beginning to be too small for my current dough mixes and I feel like upgrading. I understand from the web that this is quite highly recommended mixer and I can't tell by those reviews if that's true or there's other stuff not talked about on those forums and web videos.

I've seen a TFL post that stated that the Alpha had or still have electric problems. Can you confirm this or the other?

frankly I am looking for the best and honest reply you can assist me with because I will be ordering this mixer to ship overseas so factoring in the expense of repair, I'd like to know as much as possible before ordering. 

So..Is the Haussler Alpha (2 speed) Mixer a good dough Mixer/Kneader?

Thanks and best,

Hi,

I have a baking stone that I preheat to precisely 230c. then I load my baguettes and throw ice cubes. close the oven door and let oven spring occur. after 7-10 minutes I release steam and cook until golden.

the problem is they do not turn golden so I keep baking until they are and then I get a really crusty baguette and I am not aiming for. 

I do use sourdough.

I've tried entering the baguettes to a hotter oven (when the spirals are working toward maintaining 275c, spirals always on) did color they baguettes faster but still turns with hard crust.

I have added olive oil to autolyse still hard. also non-diastatic malt. non  get the crust off.

my recipe is (dough hydration 66%)

350 APF

220 water

8 salt

100 starter (100%)

I have a short video of making them , they look fine but too crusty..

help will be greatly appreciated!

https://www.youtube.com/watch?v=MZS9vsUvmas (those are on the hotter oven. I've made ones today and had it on 230c and they basically turned yellowish, but again too crusty, tooth breaker!!)

- cuisined

This is a white sourdough, 70% hydration with Shipton Mill white flour. 

All these loaves went in my Rofco B40 at the same time (270c dropped to 200c for 35mins), with steam. 

As you can see, only one of the loaves seems to have developed half decent ears, whereas the rest have either barely done it or failed miserably. One of them is flat. 

Where am I going wrong?? 

I bulk fermented for nearly 7 hours - I felt that the dough was a bit too wet when I shaped them. I proved them overnight in the fridge and they went into the oven cold.