The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a dough hook

Kathykeen's picture

Using a dough hook

Can someone help me?  My husband bought me a kitchen aide mixer with dough hook. I've tried making fresh bread, but don't have a clue how long to use the hook, also does this take the place of hand kneeding the dough?   

Postal Grunt's picture
Postal Grunt

Kitchen Aid has posted film clips on You Tube that show the use of a dough hook for kneading bread dough.

Yumarama's picture

Step 1:

First, mix your ingredients with the paddle for about two to three minutes on speed one, until it's a big shaggy mass and all the flour is wet and ingredients pretty well incorporated. I find that normally, at this point, the dough is just riding on the paddle and going for a spin, not mixing any more.


Optional Step 1.5

You may also want to do an autolyse in which case you'd mix the ingredients except the salt, then let the dough rest, covered, for 20 - 60 minutes. This lest the dough hydrate well and gets the gluten in gear. Then you can add the salt and continue with step 2.


Step 2:

Scrape the dough off the paddle and switch to the dough hook. Use it at speed two for another two or three minutes and it will get the gluten development going. At that point you can either turn the dough out on the counter and knead by hand until the gluten is well developed OR put the dough in a covered bowl for bulk proofing and do some stretch and folds. If you want to avoid kneading, this is an awesome method to use.

maiasimon's picture

Read the instructions that came with your machine as to how long to knead with the KA.  When I called to complain about it stripping a gear after 10 minutes of kneading at speed 2, I was told that you should never have to knead more than 4-5 minutes after 3-4 minutes of mixing.  (I may not have those numbers exactly right, but they are in the ball park).  

Many of us have found that the newer KA (since Hobart stepped making them in 1986) is not strong enough for regular bread making.  If you only make one loaf at a time, and follow their guidelines exactly, you may be okay. 

good luck!

cryobear's picture

Whirlpool now owns Kitchen Aid, and Maiasimon is correct.  I have used KA mixers for 60 years and never had a problem until the ownership change.  Currently, I am on my third replacement unit in a year.  One rusted, one had bad gear lash, last one (so far) is being sent back because of weak motor, gear lash and dripping grease into the dough.  It doesn't matter what you try, they just are not as good as the old days, BUT they do replace them if you use them as directed.  Follow the directions in the recip book to the letter and they are covered.  Pay the $53.35 for the five year extended coverage and you'll be fine.  BTW the bread is a lot better if you knead it by hand and save the motor for another day.  SIX MINUTES MAX ON DOUGH HOOK AT NO MORE THAN SPEED TWO OR THEY BLAME YOU FOR THE FAILURE. 

Sixty years ago, Vance Packard wrote a book saying that in the future, no applainces will last more than 3 to 5 years.  Whirlpool is proving him right.

verminiusrex's picture

In my experience, you never use more than a pound of flour in the KA (even the larger ones, burned out a KA600 doing more than that). The spiral dough hook works better than the C hook in my experience, but both work well. 

If the dough wraps around the hook and is just going for a ride, turn up the speed for a moment to fling it off so it continues to mix. I was able to mix all dry ingredients then dump in the wet and let the hook do all the work, with some of the smaller mixers you can just use a spatula to give the wet and dry ingredients enough of a stir so it starts kneading easier. 

The dough hook has totally taken the place of hand kneading for me, once you let the machine do the work its' hard to go back. Go head and give it a try, I think you'll enjoy the results. It makes bread making incredibly easy.