The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough Climb

StrangeRiser's picture

Dough Climb

I have recently taken delivery of a Kenwood mixer, and for baking cakes etc. it is the business! but the prime reason I bought it for was to knead the dough, but the dough seems to climb the hook, and just go along for the ride.

I've tried diferent speeds, even cranking it up to max (she bounced aroud a bit and the dough came off with the cetrufugal force, but I didn't think that was too healthy) 

I usualy use a 70-80% hydration,  which I figured is the higher side of average. but I thought that I'd be getting a good knead out of most doughs, even around 60% ??

I'm using the standard dough hook that came with it, which doesn't apear to be adjustable. 

Any sugestions?


PastryPaul's picture

I feel for ya

I have a few KA and some Hobarts. The Hobart hooks are more like a corkscrew while the KA's, and I assume the Kenmore, have a hook that looks like a twisted "C." The KA "professional" series have a more hobart-like hook.

The C shape will make the dough climb, sometimes right up past the hook and onto the revolving head. The screw shape ones do not.

The wetter the dough the less the climb rate.

The only solution I've found is to reduce the amount of dough being mixed and/or stop often to knock the stuff back down.

Hmmm, as I write this I realize why they still make the C-shaped hooks. They probably want you to limit the dough weight in the bowl. Why else would they cling to such an inefficient design when the better one exists?


AndyT's picture

I live in England and just purchased a Kenwood chef for bread making after burning out the motor in my little hand mixer with its dough spirals.

Yes I had the dough climb up the hook and as you so elegantly put it "went along for the ride".  I was dissapointed having just bought this for dough making so I looked online for videos of Kenwood and dough mixing and found one at the under "Disaster Chef Tutorials".

He used speed 3 and if you look closely at the end of kneeding it was at speed 4 when he then turned it down and off.  

Now my included Kenwood  recipe book said start at min and go to speed 1 but following their video I went upto 3 and the dough was flung out under centrifugal force and proper kneeding started. Yes the machine did rock about a bit but I have read elsewhere that is normal and it is built to take this. Better to find out problems now under warranty anyway... :-)  I was only mixing 500g of breadflour with 300 of water so way below the 2.2kg capacity they quote for dough mixing.

My old breadmaker used to also very occasionally get the dough sitting on the mixer paddle and going for a spin !  


nicodvb's picture


I have a Kenwood Kmix and I regularly knead at speed 1 or 2. Before climbing the hook (that i consider a sign of optimal development) it takes at least 25 minutes at 80% hydratation. Did you try a low speed?

AndyT's picture

Yes I started mixing on Min and then went to 1 but the dough just climbed up onto the hook and spun around. Nothing like the "chomping" kneeding action my old bread maker gave.  Stopped the mixer and examined the dough - not very developed. So no I did not persevere for long and after finding the video switched to a higher speed but only for about 5mins.  So likely no single correct way to do it but here we have two different approaches and I will now definitely try them both and find what suits me best. 

Since found there is another thread "From the UK - First mixer-kneaded loaf is a disaster... What have I done wrong".


nicodvb's picture

what flour are you using? an ordinary flour or something special with huge amounts of gluten and/or fiber?

AndyT's picture

Rather new to home breadmaking. Just called "Six Seed Bread Flour" from wessexmill in the UK and the label lists contents as:

Wheat flour

Kibbled Malted Wheat flour

Linseed 2.5%

Millet 2.5%

Popy 1.5%

Sunflower 1.3%

Sesame 1.3%

Barley Malt flour

Then it lists Fibre 4.5g per 100g  so 4.5%

nicodvb's picture

like a very thirsty mix. Linseeds create a cohesive gel (almost like a weak glue) but there isn't a lot and that glue should not create that binding effect. I'd try to raise hydratation a bit more (85%?) but this story sounds suspicious:)

Seeds don't generally give that  effect in the short term. Over the hours they absorb a lot of water, but it takes some time.

ananda's picture


Put the water in the bowl first, and add the dry ingredients to that.   As Nico suggests, mix on slow speed.

Best of all, try to get the spiral-shaped dough hook; it is vastly superior to the "C" shaped one...whatever mixing machine you use.

Best wishes


AndyT's picture

Okay thanks to all. Don't think Kenwood do alternative dough hooks - just the C shape one.  Will try the water first idea - have always done it flour first.  Did mix on slow speed - just once water all incorporated into flour and dough formed it climbed the hook.  Was only mixing 500g of flour so only about half of the mixers capacity.

Not to worry gots lots to experiment with over the next week.


nicodvb's picture

if only it fitted on my Kmix. I wonder why Kenwood doesn't release all their accessories for their new Kmix line as it does for the Chef line.

mwilson's picture

I know exactly how you feel. That spiral hook doesn't fit mine either...Even though I have a Chef model, KM010.

AndyT's picture

Hey that's really useful link. Never seen that listed as an accessory for my mixer.  Only seen the C shaped one that always seems to come with the mixer. . 

Portus's picture

... for comments about shared experiences with dough hooks.  This strings seems representative, aptly titled "Dough Climb".

I have a Kenwood Titanium Major with the standard angled/"J" dough hook and wondered whether anyone had solved this challenge, and in particular whether the spiral hook imaged in ananda's link posted above went some way to solve the problem.