The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Non-Stick Kitchenaid Mixer Bowl

QueenBof6's picture

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.

SteveB's picture

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.   

QueenBof6's picture

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.


nbicomputers's picture

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

QueenBof6's picture

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.

LindyD's picture

Which model KA do you have?



shater991's picture

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 .

dunlapjc3's picture

I have the KA Pro 600 with the spiral dough attachment as well.  Way too big for the amount of bread me and my girlfriend make, but it was a gift and subsequently, I'm starting to get really into bread baking.  Everything has seemed to work itself out.  (It's just soooo BIG!)

Anyway, I've also experienced the problem of dough sticking to the bottom of the mixing bowl, having to scrape the sides down, and ultimately re-shaping my dough into a more "mixable" shape.  In troubleshooting the problem though, my immediate thought wasn't that there was something wrong with the mixer, but more with the dough.  And here's why:

First, this only happens to me when I'm mixing whole wheat dough, which leads to believe that hydration might be an issue.  AP flour mixes fine, I have to do little fine tuning.  Bread flour, however, mixes dry and I have to add water to prevent my mixer's engine from straining to hard.  So when I use whole wheat flour, even as a percentage of the total flour used, the dough seems too wet with little gluten development.  It's the lack of stretchiness that seems to be making the dough stick to the bottom.

Solution?  I'm working on several: 1) I'm playing with flour ratios to see if that will make a difference.  But, I also like the idea of baking 100% whole grain, so 2) I've also bought some vital wheat gluten to add to recipes. That way I can bake 100% whole grain, but also develop some nice airy pockets in the dough.  3) I play the waiting game.  I've read that the WW flour takes longer to hydrate, so maybe letting it sit for a while to develop some gluten may be in order. Say twenty minutes, perhaps?

To any of you more experienced bakers, does this sound about right?


dwcoleman's picture

I used a KA Artisan mixer for several years and since upgraded to a Pro 600.


You can try one of three things


a) adjust the bowl height clearance(instructions are in the maual I believe)

b) try a different recipe/formula

c) mix longer, it should eventually incorporate fully(5 minutes +)

BellesAZ's picture

You can tell when your KA is in balance if you use the paddle attachment and put a dime into your machine.  If the mixer touches the dime lightly and pushes it slightly then passes over it, your machine is in balance.  If it doesn't touch it at all or if it jams under the paddle.. it needs adjusting.  Just a trick I learned years ago.

BellesAZ's picture

There are a ton of factors involved as to the possible source of your problems.  I've had a KitchenAid's for over 20 years and it's most likely not the machine.  Kitchen Aid makes a very fine mixer for most home doughs and should work for any recipe - especially the ones they author and publish in their cookbook that goes out with every mixer. 

My whole wheat sandwich bread here at home is 4 cups bread flour, 4.5 cups whole wheat flour, 1/2 cup honey and 3 cups water.  That makes two loaves, but it is eseentially the same recipe as yours, only twice as big.  I've never really had a problem with it, although I often have to sprinkle in a bit of extra flour.  I don't want it to cling to the sides, but stick to the bottom a bit is fine.  If you're adding vital wheat gluten, that is essential to lighten the bread.  You could try adding 1.5 cups of bread flour to your recipe and then 2.5 cups of the whole wheat.  It might incorporate better for you.  I would then leave out the vital wheat gluten if you do that.

The big question in my mind came when you mentioned you make the French bread recipe out of the KA mixer recipe book and that is also wet.  I've made that recipe a hundred times if not more and I have never had a wet dough.  Have you tried experimenting with other recipes like other breads, rolls or even cinnamon rolls?  Ever make any bread that isn't published in your KA cookook?  Every bread can be made in the machine.. as long as it isn't pushing on the capacity of your machine.  If you're having wetness issues using other recipes, I'm afraid you have to take a second look at your methods, and possibly rule out the machine.

How are you incorporating all of your ingredients?  On the simple french bread recipe out of KA cookbook, you should be able to add your flour to the liquid in the bowl and just go with the spiral hook.  If you re measuring out your flour, make sure you're not compacting the flour in your measuring cup and alternately make sure it's not too loose. 

Remember too that a KA mixer can take several minutes to incorporate all the ingredients before it starts pulling the dough into the center around the hook.  If you're having to stop the mixer to scrape the sides, you're dough is either too dry or you're impatient and have no faith in your mixer.  Trust me, it WILL pull your dough together, but it does take several minutes. 

Your spiral hook is smartly designed in the KA.  It should pick up all doughs and work it effortlessly in your bowl.  If it's not doing that, you need to start experimenting with other recipes and if it's happening with those, you need to re-examine what it is that you are doing.  I doubt it is the recipe.. I've never had these issues.

If you have given it a serious try and examined everything, ask KA to help you balance your bowl.. if not, they should send you a replacement.