Non-Stick Kitchenaid Mixer Bowl

Submitted by QueenBof6 on March 22, 2008 - 2:56pm

Non-Stick Kitchenaid Mixer Bowl

Ok, I have an idea and I'm looking to see if anyone else agrees. I have a KA mixer and make alot of wheat breads from my fresh milled grain. My dough has a tendency to stick to the sides of the bowl but, the same recipe won't stick in a breadmaker pan while kneading. My idea is to convince KA to make a mixing bowl with a non-stick coating inside like a breadmaker or rice cooker pan. I think that this would benefit MANY recipes and I want your opinions. I think if enough people liked the idea I may be able to get somewhere. Thanks.

Filed under:

Submitted by SteveB on March 22, 2008 - 3:11pm.

Non-Stick KA Bowl

If I understand the process correctly, it is the dough sticking to the bowl that helps the dough hook stretch the dough. It seems to me that this bowl 'stickiness' is an integral part of developing the dough; otherwise, the dough would just cling to the dough hook and spin around in the bowl, similar to the situation immediately after one adds oil to mix into a dough... not much dough development is accomplished then. That being said, it would be interesting to see how efficiently a non-stick bread machine mixes dough.

Submitted by QueenBof6 on March 22, 2008 - 3:22pm.

I actually have the spiral

I actually have the spiral hook, and the dough gets pushed to the sides and doesn't knead at all. I have to stop the machine and fold it into the middle and restart the mixer over and over to keep it in a ball. Very time consuming. A non-stick would let it stick a bit to the spiral but not the bowl and the spiral would push the dough back down, keeping it in a ball and off the bowl walls. The breadmachine pan makes a wonderful dough with great gluten development. That's what gave me the idea.

Submitted by nbicomputers on March 22, 2008 - 3:58pm.

how stif is the dough and

how stif is the dough and what speed are you mixing at.
it might not look like it but at the reght speed the dough is mixing

Submitted by QueenBof6 on March 22, 2008 - 4:13pm.

How wet is the dough

The recipe is 4c. WW flour, 4T. honey, 2T. molasses, 3T. butter, 1/2c. milk and 1c. water, 4T gluten. I can put the same recipe in my KA and in my breadmaker on dough cycle and my KA makes a sticky gooey pile of dough and my breadmaker makes a beautiful and soft dough ball with no sticking. I always knead on 2 and I have had the same issue with a whole wheat french bread recipe too! 7c. WW, salt, olive oil, yeast, and water. The recipe in my KA manual but with WW flour.

Submitted by LindyD on March 22, 2008 - 7:26pm.

Which model KA do you

Which model KA do you have?

Submitted by shater991 on April 16, 2009 - 9:00pm.

iam facing the same problem ,

iam facing the same problem , the dough will stick to the bottom of the bowl , after few minutes of kneading ,

i followed the recipe of making pizza as i saw it in food network , Alton brown was using KA , and he said the dough should be kneaded for 15 minutes , in my case iam using KA 600 pro , the dough will start firming then it will stick to the bottom of the bowl and start loosing . so i have to stop it and do it as a ball and start again . iam using speed 2 with the powerknead spiral hook

i called KA customer support today , they said when the dough stick and start loosing it means it is over kneaded . and i should not exceed 6 minutes for a perfect one .

i'll try it tommoro and see , although i dont think this is the problem beause this happen withen 3 minutes .

please advice me .