The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

minimum dough amount for mixer sizes?

zerohydration's picture

minimum dough amount for mixer sizes?

if i were to buy a 10,20 or 30l mixer, what would be the minimum amount of dough I would have to attempt to mix in each particular machine?


Thanks and regards,


tn gabe's picture
tn gabe

i'm not expert and haven't had mine very long, but i think i have mixed as little as 2.5 kilos, maybe slightly more. I've been making pre-ferments tonight in the 5 kilo range and it is really just easier to mix them by hand, especially the wetter ones, than to have to clean up the mixer after each.

i don't know if maximum is a concern, but it seems like from what i've read, 4 or 5 kilos is the max for a 20 qt hobart.

Bee18's picture

I don't think that minimum should bother you, but maximum. 

I have a small Kenwood Chef and the recommendation is up to 2 kg flour. This is not so. because I tried and together with the water I cannot mix with the hook or with the paddle (I deal with wet dough) more than 700 gr. of flour, if I pass this the dough climb over the paddle and invade the hole where the paddle is attached. After this it is at leats 15 minutes of cleaning.

Every mixer should have a booklet with the indication of the weight of flour or total dough you can mix. Actually you should look at the total dough weight it can mix more than the flour weight and reduce by at least 20%.

Chuck's picture

From what I hear, the main problem that leads to a minimum dough for a mixer is really small amounts of dough can "hide" between the bowl and the tool and seldom get touched, so they never get mixed or kneaded adequately. How much? It depends very much on bowl shape, adjustment, and tool. In other words, I think there's answers only for specific models but not any general rule of thumb. (Also, "tweaking" the bowl upward or the tool downward to help the minimum problem may work for now, but introduce problems later when a larger amount of dough is used.)

For fairly small batches of high hydration dough ("artisan" style loaves), the best mixer often has ten fingers rather than an electric motor:-) Even larger batches don't require a mixer - look at this description of making lots of bread for a farmers' market without any mixer.