The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DLX again

plevee's picture
plevee

DLX again

I bought a used DLX 9000 on eBay. I have used it twice and would appreciate a little help.

1. It is very difficult to judge hydration - the gluten development seems to be very good but the dough has been stiffer than I expected compared with hand kneading.

2. How do you know when it is kneaded enough? When it forms a doughnut? Or do you have to stop the machine every few minutes and check for a windowpane? Accounts I have read range from 5 minutes to 20 minutes for adequate development.

3. Is there much danger of overworking the dough.

So far it is not love at first encounter!

Patsy

Mike Avery's picture
Mike Avery

There are lots of threads about the DLX mixers here, so you might search around a bit.  In general they progress from "I just got this and I hate it!  I'll sell it to the first person who offers me money!" through advice from users to an offer to buy with a response that "Now I love it, I'd only sell it for enough to buy another one!"  All of which is to say that the manual (if you have one) is awful, there is a learning curve, and once you get past that, it's a great mixer.

 

Now..... I normally only use the hook.  Sometimes I use the scraper.  I do not try to limit the hook's motion.

 

I find that for most doughs I mix for 5 minutes on the lowest speed.  Then I let the dough rest for 5 minutes.  Then I mix for another 5 minutes on the lowest speed.  for very thick doughs, such as pizza or bagel dough, I mix as much as 10 minutes the second time.  The res period allows the dough to hydrate and relax.  I find it reduces the overall mixing time.

 

If the motor sounds like it is straining, increase the speed.  I also normally put all the ingredients in at once, liquids first.  If I am making a very large batch, I'll put the liquids in, half the flour and the other ingredients.  Once it has mixed up, I add the rest of the flour.  This avoids messes with large loads.

 

I don't know why the dough would be stiffer than mixed by hand.  In that case, I'd add more water, but only in the second mix after the dough has rested.

 

I haven't found there is any real danger of overworking the dough.

Some people don't like the hook because "nothing is happening".  My advice is, walk away.  Come back in 5 minutes and look again.  I usually set the mixer timer for 5 minutes and the kitchen timer for 10 and go away.  In 10 minutes I see the dough, after the first mix and the rest.

 

The really big tip is relax.  It will work for you.  Have fun,

Mike

 

plevee's picture
plevee

Many thanks Mike. I think I just need some quidance. I was making Hamelman's  5 grain rye sourdough today & by the time I'd finished adjusting the consistency of the dough - adding water, then flour, then more water, my 4# batch had grown to 6#!

I was using the roller. I'll try the dough hook next time, Patsy

Aprea's picture
Aprea

  I have had mine for roughly 6 weeks now.  It is definitely a keeper -  My recipe is 9-1/2 pounds of sourdough.  It is tricky - especially with the levain.  You need patience and experimentation on order of ingredients.  I have been able to increase the hydration on my recipe by simply adding less bread flour.  I first add the levain, water and whole grain flour - I mix using roller and scraper on medium - when the stiff levain is mixed well with the other 2 ingredients I add half the bread flour.  I then put the lid on for 20 minutes for autolyse.  I then add salt and add the rest of the flour while it is on low speed - When the dough comes away from the bowl in a clean way then I stop adding the flour - And knead on low-medium for 8-10 minutes.  I slap the dough around with french folds and am done.

 

Repeat and experimentation with the same recipe will teach you the quickest.  Good luck.

plevee's picture
plevee

Many thanks for the advice & encouragement. This was only my 2nd batch & I will try all your tips.

One more question; this is the 9000 model - I was too cheap to buy new, though the machine looks barely used - and the dough hook doesn't have a hole for the scraper like the 2000 model. Have those of you who use the hook found the scraper essential?

I'm astonished that one of the DLX's fervent fans hasn't written a useful manual for the machine.

Patsy