June 6, 2022 - 6:03pm
High Hydration dough in a Kitchenaid / Hobart
For breads with about 80% or over hydration, how people deal with these with their Kitchenaid/Hobart mixers
- Which beater do you use?
- How long does it take to develop gluten?
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High Hydration dough in a Kitchenaid / Hobart
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I use the flat beater with high hydration dough.
As for gluten development, it usually takes about 15 minutes on the medium speed making Jason's quick ciabatta (most bookmarked on this site) My kitchen Aid mixer is almost 40 years old, purchased brand new.
Thanks for that. Such a simple method.
Your time at medium speed is interesting to know. I will see what that speed change does.
P.S @40years, does that make your mixer one of the last Hobart or is that just after the change over to Whirlpool. In our house, yours would be a young one, our KA is 90+ and our Hobart is a mutant variant that I estimate at between 50 - 70
4.5 quart Kitchenaid, 80% hydration ciabatta.
To mix, either the paddle or spiral hook, until more or less smooth and starting to pull away from the sides of the bowl. I'm combining biga (with 2/3 of the flour) with the rest of the ingredients. This takes at most ten minutes at 1st, 2nd, and maybe 3rd speeds, then a rest of 10-20 minutes.
To fully develop gluten, I switch to the straight, C-shaped hook. 1st, 2nd, and 3rd speeds, until the dough has not only pulled away from the sides of the bowl, but is detaching from the bottom too, and then at least a minute more at 3rd. Total time usually 10-15 minutes. The dough ends up very smooth and shiny. At third speed I have to hold the mixer so it doesn't leap off the counter. I used to be scared I would overmix if I pushed it this far, but an 80% dough is really resilient, and that additional minute makes a real difference to the final product.
2:40 - 3:00 of his video: (https://www.youtube.com/watch?v=jA95tUK2RZU) 2:40-3:00 shows how the last stage looks.
Thanks, Interesting process.
The loss of mass as machines got newer is one of the biggest losses of KA mixers. (sure I understand why, but there is something reassuring about KAs that just don't flinch no matter what you put in it)
With a kilo ball of dough whipping around at well over 100 rpm, surely you'd need a whole lot more mass to keep that mixer still. Someone with better physics than me can work this out. The mixer I have is just over 20 lbs.
TIL: You can mod the KA to adjust speeds: https://www.youtube.com/watch?v=Pi8ufwlOtqU