Did I overload my KA Pro 5+?
I wanted to make three loaves of bread, 2 750g and a 1Kg. I made a poolish with half the flour called for. The following morning, I mixed the poolish along with the remaining ingredients in the mixer bowl and used the spiral hook on speed 1, then I started cleaning up. I was surprised that everything looked well incorporated after only a couple of minutes, I left it still at speed 1 for a couple more minutes. Everything is looking good so I upped the speed to 2 for a couple of minutes then to 3 until the dough started releasing from the sides. It's at that moment that I saw there were a lot of dry flour on the bottom. Mind you, I added the water, salt, yeast and poolish first before the flour to prevent this exact scenario. How did the dry flour get to the bottom? Would it have helped if I added the flour gradually? Or is 2.5Kg dough (69% hydration) too much for this mixer? I have a KitchenAid Professional 5 Plus mixer by the way.
That’s a lot for that mixer. The two 750s probably are all it can handle, but the big thing is don’t go past 2 on the speed for kneading.
With ANY mixer, including the big monsters that stand on the floor, the speed limit is usually always 1 or two for making dough. Anything above that is usually dangerous & could burn out the motor or strip the gears!!
Thank you.
Speed 2 and 1.5Kg dough, got it. Thanks. ?
Here's the manual:
https://www.manualslib.com/products/Kitchenaid-Kv25goxmc-Professional-5-Plus-Stand-Mixer-134023.html
You can view online for free. You have to create a free account (ie, give them your email) to download a pdf.
Pertinent info is page 56:
https://www.manualslib.com/manual/407075/Kitchenaid-Kv25g0xer.html?page=56#manual
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pull quotes:
ALWAYS use the PowerKnead™Spiral Dough Hook to mix andknead yeast doughs.
Use Speed 2 to mix or knead yeastdoughs. Use of any other speedcreates high potential for unitfailure.
NEVER use recipes calling for morethan 12 cups all-purpose flour or6 cups whole wheat flour whenmaking dough with a 5 quartmixer.
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I think the 12 cups AP flour is overly optimistic, based on many comments I've seen on TFL. 1.5 kg, or 3.3 lbs total dough weight seems a more common recommendation around here.