The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mixing dough with mixer

jeep's picture

mixing dough with mixer

I have a problem that I have not seen discussed on any web postings.  I purchased a 6 quart Professional KitchenAid specifically to kneed bread dough.  I make a variety of yeast breads and many require kneading for 10-12 minutes on speed 2.   The mixer often overheats.  I have discussed this problem with KitchenAid and they have told me that their mixer was not built for sustained operation of 10 minutes or more and that I should follow their directions which call for a total of 6 minutes to mix ingredients and knead.  I have made both white and whole wheat bread following their directions and have found that in all batches of dough, the gluten was under developed.  It may be that I am pushing the mixer to the limit but all of my recipes call for less that the 14 cups (about 59 ounces) stated in the KitchenAid instruction book.

sphealey's picture

There have been several threads on this site discussing the kneading capacity of KitchenAid home mixers. One such is here: kitchenaid-mixer-let-down. You can also find any amount of discussion on other sites and newsgroups around the Internet. In brief, this is a known (although not widely advertised) limitation of home KitchenAids and the manufacturer does not see it as a flaw. Your choices are (1) use the KitchenAid carefully per the instructions (2) try another brand and/or type of home mixer, such as Viking or Electrolux (3) buy a 1960s KitchenAid on eBay which may or may not have higher dough capacity (4) buy a Hobart restaurant stand mixer {probably used}.


Darkstar's picture

I haven't had any problems with bread dough in my KitchenAid Classic (the kind where the bowl twists into the base to lock it down).  It isn't a souped up model, just a Target special that we got as a wedding gift 5 years ago.  I don't know if I'm unusually lucky or what but I can let the bread hook kneed for 10+ minutes with no issues of stopage.  Sure the motor gets warm/hot but it cools when it's done kneading.


Hope this post isn't tempting $.02.



KipperCat's picture

I wonder if it's a question of how much dough you're each working with?  I'm curious because I've often heard such conflicting reports about KA mixers and bread dough.

KipperCat's picture

Could you knead for 6 minutes, give the dough a 5 to 10 minute rest, and then complete your kneading? I don't think this would hurt the dough, and might even be good for it.

hullaf's picture

I also have been wondering about speed control directions between the Kitchen Aid Professional 600 manual (reading to use only speed 1 as low or 2 as a medium) and RLB Bread Bible directions using low speed as #2 and #4 as medium. Anybody have more input on this? I think I'll try speed #2-medium for part of my kneading and then go to the manual for the remainder. Though my hands are a bit arthritic I do like the momentum and feel of kneading. I need to knead once in a while, literally and soulfully.