The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DLX again

plevee's picture

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!


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,



plevee's picture

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

Pjacobs's picture

Plevee, you can always try the "window pane test where you pinch off a piece of dough and stretch it between your thumbs and if you see you can stretch is some with out it tearing, your dough has been kneaded enough.

Phil Jacobs

qahtan's picture

if you are not sure about the window pane this may help.. qahtan

pbrox's picture


I've got a DLX and I found that I was trying to get the dough just right in the first few minutes... that was a big mistake... Patience is the key..

I was making the BA's cinnamon rolls.  It took me a while to understand that the dough which initially was way to wet.. but after a 5 minute mix followed by a 5 minute rest, followed by a full 12-15 minutes in the mixer... it was just perfect..

Also dough size makes a difference... I always make a double batch of the cinnamon rolls... 2 pounds of flour plus ingredents.. but if I try to tripple the batch... what a mess... to it's a trial and error type of thing...

I almost never use the hook and always use the scraper and roller.. but for me, if it's making a doughnut around the roller, it needs some help... I get in there with a spatual and work the dough so that it's a ball not a doughnut... I think that's a sign that the dough is a bit too stiff...

Good luck to you... Perry...

ps.. if you don't like it after a while... I'd gladly buy it from you....

Aprea's picture

  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

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.


misterrios's picture

I think none of the fans of the DLX have written a useful manual because there is already so much information out there. However, none of it is collected in one easy-to-use pamphlet. The Yahoo Group Mixer-Owners has a plethora of info on this machine as well as the Bosch machine.

The biggest recommendation I can give you is to not gradually adjust the flour and never the water. I often say that the machine works through the magical power of friction, so adding water usually makes a mess, at least for me.

As an example: if you have a 70% dough, then add the water first, and about half the flour. Allow it to integrate, then slowly add or dump in the rest of the flour, but keep some back- After an initial mix, let it autolyse for about 20 min, then start it up again. Let it run for about 2 minutes before adding in the rest of the flour. It should come away from the sides of the bowl then. If not, stop the machine and scrape it down, then start. You can successfully make doughs at the proper hydration- I wil admit that sometimes I will add an extra 30-50g flour to a recipe, but this is rare unless the dough is high hydration- in which case I shouldn't be doing it anyways.

The main thing to remember with the machine is that you have to have patience- the dough will eventually come together. I rarely have it past the single line, so sometimes WW dough will take 3x10min mixing, with 5 min rest inbetween. The first few times you make bread, just stand and watch the dough form- You'll get a better idea of how the machine works, and you really get to see how the gluten slowly develops.

Last, I only use the roller and scraper. I'm of the school that believes the dough hook was only introduced to appease certain markets that wanted a dough hook. I have not had much success with the dough hook. However, there are some out there that say the roller and scraper are worthless and only use the dough hook. And then some who use the roller and scraper only for small doughs, and the dough hook for larger doughs.

Just make sure you feel comfortable and go with whatever works for you. Make sure to post again when you get the hang of it. Otherwise, I know a few people who would gladly take the machine off your hands!