The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixing technique Speed vs Time on Kitchen aid

Evrenbingol's picture
Evrenbingol

Mixing technique Speed vs Time on Kitchen aid

What is the difference between  speed 2 vs speed 8(whatever the last speed is)

So if it takes 1000 revolution to get the bread to the gluten development we want, does it meter to do it in 1 minutes vs 10 minutes. 

 

The assumption is the dough has no added ingredients so it wont break gluten if mixed fast. 
The dough is around 80% hydration. And we are going for full gluten development. 
Also lets assume we mixed the dough for 5 minutes on 1 speed to incorporate so stuff wont fly around

 


At the end of the day it is just agitating dough and hydrating it. 
Since we are mixing the dough to full strength, the same oxidization will occur.

Ps also I realized there is almost no friction factor on KA. 

 

Any ideas? 


 


GaryBishop's picture
GaryBishop

Looking forward to responses.

suave's picture
suave

It's very simple: at speed 2 you will have a KA at the end of mixing, and at speed 8 you won't.   I am serious here: with regular dough (at 65% hydration or so) you should not go over 2 pounds and speed 2, with wetter dough you can step it up to 4lb, and 3-4, depending on a load.  Any more, and you will eventually join those complaing about "poor workmanship".

OldLoaf's picture
OldLoaf

You will certainly burn up your KA working at higher speeds.  Read the manual, should say the max speed and amount of dough.

I have a ~30 year old KA and have never gone past speed 2-3 making bread for all those years.  Still runs like a champ!.  If your time is that short then maybe consider using a no-knead recipe instead.

If your making straight sourdough then no mixer need., just some strech and folds

If you truly want a mixer that can handle that then I would say to look into an Ank or Bosch,

Remember, there is no rushing breadmaking!!!

 

DanAyo's picture
DanAyo

After stripping another set of gears I spoke with KItchenAid and they said to stay at speed 2 or lower for bread. Amen to what the others said, you will burn up the motor or strip the gears. I have gone through 3 sets of gears in 2 KitchenAids. They are not bad mixers, just light duty when it comes to bread dough. Whole wheat requires extra care.

Also, even if your mixer could stand super high speeds, the dough would get too warm from friction. Save yourself heart ache and don’t try it.

Danny

Evrenbingol's picture
Evrenbingol

how does it affect the dough? Oxidization  ? Gluten network ? Maybe only thing is friction which is very little on KA. 

wally's picture
wally

Kitchen Aids are great mixers (though not so much anymore due to cheap plastic parts) for CAKE bakers. But even on speed 1 they exceed speed 2 on a commercial spiral mixer. They throw flour out all over your counter. If I had to choose between hand mixing and using a KA I’d hand mix.

Danni3ll3's picture
Danni3ll3

I’ve been using my KitchenAid pro line for a year now and produce 12 loaves (4 batches of ~2100 to 2400 g) most weekends. No issues at all. But as stated above, I mix dough on speed one and two only. 

DanAyo's picture
DanAyo

I know you bake a lot and in large volumes (for a home baker). And on top of that you use high percentages of fresh milled flour. Your method of using the lowest speed may be genius. I would encourage other KA users to try that. From my experience with 2 KAs I would have not thought it could perform the type of work that you do with yours.

I hate to see users with KitchenAids read mostly negative reviews about their machines. I know my post concerning this has not been rave reviews. Hopefully, your post about using the lowest speed will help many users.

By the way, KitchenAid recommends using no higher than second speed for bread dough. I must admit, a lot of my stripped gear problems resulted with moderate to large percentages of whole grain and impatiently using higher speeds.

Thanks for posting that...

Danny

Danni3ll3's picture
Danni3ll3

But Kitchenaid is pretty clear that the max speed when making dough is the setting #2. This machine was an expensive gift from my family and it’s not something I want to wreck. 

Something else I thought of thought with the particular machine I have is that the gear assembly is mostly metal. I understand that there are plastic parts that are designed to break if one severely overloads the machine. KitchenAid’s reasoning is that it’s cheaper to replace a plastic part rather than the whole motor.