The Fresh Loaf

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KitchenAid Spiral Dough Hooks Question

Mitch550's picture
Mitch550

KitchenAid Spiral Dough Hooks Question

Hello,

Bed, Bath, and Beyond is showing two spiral dough hooks. One is the burnished model KN256BDH at $19.99, and the other is the coated model KNS256CDH at $17.99.

I am aware of the warnings about not using it on any machine for which it wasn't intended but I'm willing to risk it because the problem with the dough climbing up the "C" hook is driving me crazy and if my Pro 6 burns out as a result of using the spiral hook I really don't care because I hate the machine the way it presently functions.

So, does anyone know the advantage of one over the other of these two dough hooks offered by BBB.  The fact that one is "coated" might imply that there would be less chance of anything sticking to it, and yet that one sells for less money than the burnished one, so that leaves me with the question as to which one is the better choice for yeasted dough?

Any input on this would be most appreciated.

Mitch

Update 09/21/09

Well I took the plunge and ordered the burnished spiral dough hook from BBB the other day.  It arrived within a few days and I tried it out today with a formula I've been using that utilizes bread flour, whole wheat flour, rye flour, vital wheat gluten, a biga made with some of the bread flour and an autolyse made with some of the whole wheat flour.  The total weight of these ingredients was 450g / 1 pound, which is half of what the Pro 6 supposedly can handle with these types of ingredients.  The spiral dough hook worked like a charm and the dough did NOT climb the hook, as opposed to what it did last week with the "C" hook -- nor did the mixer give any indication of laboring.  For this experiment I limited it to one batch because I figured if it couldn't handle this why try something even more demanding.  Next time I will try with a double batch because I don't have the time or inclination to do one batch at a time.  If it can't handle the double batch it will be time for me to consider a new mixer, possibly/probably the Electrolux DLX, even though I hate to spend so much money. I'll post the outcome of the double batch for anyone who might be interested.

Two points:

The mixer ran for about 3 minutes at the lowest setting and about another 3 minutes on setting #2.

BBB has the wrong model number on its website for the burnished spiral dough hook.  They are showing it as KN256BDH when it is really KNS256BDH.  The photo is correct; it's the model number that's wrong.  I ordered the item as shown and got the one in the photo, which, of course, is what I wanted.

Mitch

Update 10/3/09

I forgot to say above that the dry ingredients also included cooked oatmeal and toasted rolled oats and that the total of all of the dry ingredients was approximately 450g.  A few days ago I made a double batch, which totaled approximately 940g of dry ingredients (and a total dough batch weight of approximately 1600g) and the spiral dough hook worked fine, the dough didn't climb up the hook, and the machine did not overheat or appear to be having any problem at all.  I ran it for 2-1/2 minutes on Stir and 4 minutes on speed #2 and wound up with a nicely developed dough.

Mitch

 

 

 

bassopotamus's picture
bassopotamus

And for that matter, are either of those the right one for the Pro6? I've seen white coated ones, but I think they were for the artisan. You just want to make sure you get one for the correct bowl size.

 

I don't know if the coating makes a difference or not, but I've not had trouble with either hook and climbing dough in my 600.

suave's picture
suave

Have you checked KA site, asked in their forums? Looked in the manual?

apprentice's picture
apprentice

Forgive me, Mitch, if you've already sought advice about this on another thread and looking for a new hook is a last resort after much frustration. Thought I'd mention that my experience with the KA mixer is that the dough only climbs over the collar of the C-hook in one of two circumstances: 1) I'm exceeding the recommended amount of dough for my model by a significant amount, or 2) I haven't got the hydration right either for the bread or the machine.

Re: #2 and contrary to advice in my KA manual, I usually have to add a little water -- not flour.  When I hear the slap slap of the dough against the sides of the bowl, I know I've got the hydration right. Sometimes all it takes is a few drops. 

Hope that's helpful. Good luck with finding a solution that works for you!

Mitch550's picture
Mitch550

Thank you all for your replys.  The Pro 6 does have the lever on the side to lift the bowl and I believe I saw a response on another thread from someone who said he/she used the spiral hook on a Pro 6 with no problem.

And from what I've read, folks using the spiral hook have not had the problem with the dough climbing up the hook, which is why I was anxious to try it. 

I was primarily wondering what the advantage was using the burnished versus the coated hook or vice versa.

I don't believe I'm exceeding the capacity of the bowl, but with KA's stipulations (white dough versus whole wheat dough) it's hard to really know because I invariably use a combination of the two -- and many of my recipes also include oatmeal, so maybe I am exceeding the bowl capacity. If I have to do it in two batches that would be really inconvenient for me.  I'm working with a total dough capacity of about 1,800 grams or about 4 pounds, and the bowl is about 1/3 to 1/2 full, and the hook goes about halfway (I think) into the bowl (hard to exactly remember as I type this) so the question is whether or not that's too much for the 6 quart bowl.

It's really hard to time the mixing time when I'm constantly shutting down the machine in order to push the dough off the hook.  And no sooner do I turn the machine back on the dough goes right back up the hook.  It takes all the pleasure out of the process.  The only time I found that the dough slapped off the sides of the bowl is the one time I exceed the #2 setting (maybe 4 or 6) and I don't think I want to do that again. Apprentice, are you saying that you get that slapping at a speed setting of 2?

I also appreciate the suggestion of adding a little more water, because if that solves the problem I will have found a great solution without having to buy anything.

If that doesn't help, I'll resort to buying the spiral hook and give it a try.

Bassopotamus, you say you've used both the coated hook and the burnished hook on the Pro 600 and you haven't seen a benifit of one over the other. So are you saying that it doesn't matter which one I get assuming they are the same size?

Thank you all, once again, for taking the time to respond.  I hope you have the time to respond again to my new questions.

Mitch

 

 

bassopotamus's picture
bassopotamus

Sorry, I think my reply was confusing. I've used the Spiraly style hook and the C shaped hook and they both work well

tananaBrian's picture
tananaBrian

I have the coated dough hook and paddle/flat blade and am very happy without easily the dough comes off of them and how easily they clean up.  I've had them for around 15 years and they are still like new.  I've never tried the burnished version... but at least I can give a thumbs up for the coated version.

Brian

 

waltgray's picture
waltgray

It appears that the spiral hook is OK for your mixer, see:

http://www.mendingshed.com/doughhooks.html

I have had trouble with the coating coming off the coated hook on a smaller machine.  I have since gotten the burnished and am well satisfied.  Hope this helps you some.

Walt

jannrn's picture
jannrn

You may have already tried this being that I am coming in on this thread after it has started....but how about spraying some PAM or a type of oil on the top so it won't climb?? I have seen this suggested before.....
Good luck!!

Mitch550's picture
Mitch550

Been there done that. It helps to some extent but eventually the dough still climbs up the "C" hook, at least in my case.

I have now used my new spiral hook again and it works just great so far. The dough did not climb up the hook and the machine showed no sign of laboring or overheating running for 3 minutes on stir and 4 minutes on speed #2 with a batch of dough that consisted of KA bread flour, KA whole wheat flour, rye flour, vital wheat gluten, cooked oatmeal, and toasted oats.  The batch size totaled 1,665 grams.

I'm almost sorry that the spiral dough hook is working on my Pro 6 because now I have no excuse to go out and spend a lot of money on the Electrolux, other than the fact that I can do just two loaves at a time on the KitchenAid, which is very limiting, but then again I am in an apartment with just a 20" oven, so even if I had a larger mixer, I'd be limited by my oven size.  Oh well, that's just the way it is. :-)

Mitch

L_M's picture
L_M

where you purchased your DLX? There have been several requests here looking for a DLX in Europe but so far no one has been able to find a source.

L_M

Mitch550's picture
Mitch550

L_M,

I'm in New York but I tried to help you by going to Google's UK site and found an ad from this place, which is located here in the U.S., but given that they are advertising on the UK site perhpas they ship to Europe.  It's worth a try and a lot of people on these threads have said they have been very pleased with this company.  If they don't ship overseas perhaps they can direct you to a company in Europe.

http://www.pleasanthillgrain.com/magic_mill_dlx_mixer.aspx

Good luck.  Let us know how it works out.

Mitch

L_M's picture
L_M

Thanks for your help Mitch,

When I was searching I did contact them and their reply was that they do not ship overseas and they do not know of any contacts in Europe. In the meantime I found a Bosch Universal Plus and I'm pleased. My request was actually for James from this thread: http://www.thefreshloaf.com/node/13533/mixers-available-uk and I know that from time to time there are others in Eurpoe that end up on that same wild goose chase!

L_M