October 14, 2016 - 12:25pm
Question about stand mixers.
Hi all,
My kitchenaid 600 burnt up a few years ago and I was recently able to purchase another one. I have always had trouble in the past with getting certain doughs to get a good window pain test. Any tips for adjusting mixing times in formulas while staying within internal temp parameters would be greatly appreciated.
Darren
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High hydration doughs can be difficult to develop. Two techniques you should get familiar with are "stretch & fold" and "double hydration". The former is discussed a lot. The latter means holding back some of the water while mixing. The drier dough is easier to develop, then you add back in the the rest of the water.
Using a formula that isn't as wet is another option.
even ice water if necessary. If you want to develop a window pane and still stay within the desired dough temp coming out of the mixer. The mixing friction will take longer to heat up the dough. Even try cold flour or flour from the freezer in a pinch. All of this buys you more time.