The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spiral Mixers and Whole Grains

DansBread's picture

Spiral Mixers and Whole Grains

I am thinking about upgrading my Bosch universal Plus to a spiral mixer, probably Famag 8 or Sunmix 10.  I grind my own flour and use 100% whole grain - I do not sift (don't even own one).  I bake 2-3 loaves a week so I don't really need a big mixer but I am hoping it will help.  I have so far just used red and white hard wheat, but I am looking forward to getting into other varieties, esp rye and some "ancient" grains -einkorn, spelt, emmer, kamut

I am looking for others experiences specifically with regard to whole grain baking.  Does it help enough with gluten development to make it worth it?  

When I switched from a KA to BUP I noticed a huge improvement in gluten development.  My weekly sandwich loaf is very predictable and light and airy for WW since the change to BUP.   

Lately, I have been making a sour dough with just stretch and fold and while it tastes great, it tends be relatively flat.  I am pretty sure part of the trouble there is too much fermentation time, but I also feel the gluten gets kinda slack.

Anyway, I would appreciate any thoughts on spiral mixers and any thoughts about different whole grains and ideal mixing for the best rise.  I have read for example that einkorn will not appreciate the mixer much.

SeasideJess's picture

From my understanding, the stronger the gluten the more it benefits from kneading/development. So the ancient gains with weaker/softer gluten tend to do better with hand kneading. I knead everything by hand and my hard red winter sandwich loaf is a LOT of hand kneading. Like at least 20 minutes. But my spelt and khorasan loaves only need an autolyse, then bulk, then a few letter folds, and they're done.