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Submitted by StrangeRiser on February 25, 2012 - 3:10am Dough ClimbI 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? Tim
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Hook design is the issue, and likely intentional
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?
Cheers