September 25, 2014 - 3:49pm
Spiral Mixer vs Planetary Mixer Times
Hey Everybody,
If a recipe recommends a mixing time for a "Spiral" type mixer is there a "ballpark" ratio or time for a "Planetary" mixer?
I understand that there are many other variables other that mixers/times, but does anyone know of a "starting" point?
To my thinking it seems that the "Spiral" time would need to be doubled, as a start, AND final dough temp's controlled if converting to the "Planetary".
Whew……!
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Generally you add a minute or more to a spiral time to get a planetary time. I started that after reading BREAD by hamelman . Thats what he suggests in his formulas.in other words, if it calls for spiral mixing for 2 min. he says go 3 1/2 when using a planetary.
The planetary mixer will take more time but I think doubling the time is a bit too much. More like one and a half times would be a good guess. If you have access to the book Bread by Jeffrey Hamelman, he addresses the difference in various mixers and the appropriate mixing times. It is well worth reading.
Jeff
Sorry I can not give you a specific answer since mixers all differ even within their specific types.
Mixers I have owned include: KA, Boach Universal, Bosch Compact, DLX and a Haussler which is a spiral.
What I have learned is this: watch the dough and not the clock - a member here repeats that often enough for it to stick in my thick skull :)
That being said a starting point would be me eyeballing the dough and mixing on low speed until all of the ingredients are incorporated into a shaggy mass.
Once that is achieved I generally do one of two things. One of which is to let the dough sit unattended for 20-30 minutes so that the flour has time to absorb the liquid and a bit of gluten development can take place. If I choose not to let the dough sit I continue to mix the dough and allow the mixer to develop the gluten.
Sorry but anther decision time at this point - if I am mixing a lean dough I generally mix on low the entire time but if I am mixing an enriched dough I will up to a higher speed and mix until the gluten development is where I want it to be.
Some doughs develop within 3 minutes others can take as long as 10 or more minutes thus I recommend watching the dough and feeling it often :*)
Hope this helps some,
Janet
The advice given already is very good. A few years ago there was a discussion which gave some hard numbers that might be useful as a starting point for comparison. You can find that discussion at http://www.thefreshloaf.com/node/10489/mixing-and-rpm039s . Hopefully it will be helpful.
-Brad
Thanks all….. good stuff. Kinda what I thought, but I was a little long on the time. I'll go with adding 1 1/2 times and, as always, watch the dough'a development.
Brad,,,, I did a search, but must have missed your "mixing-and-rpm039s"… I'm heading to it now….!
Again thanks