The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

11-cup food processor to knead small batch of dough

  • Pin It
cw's picture
cw

11-cup food processor to knead small batch of dough

Hi,

I was wondering if anyone can help me out with this problem:

I have an 11-cup food processor for making bread dough and would like to use it to make small portions (ie 3 cups or less).  However, when attempting to knead a small batch, I found that the blade does not catch all ingredients in the bowl, and does not mix properly. 

Does anyone have the same problem, and/or know of a way to remedy this?  Thanks!

CW

qahtan's picture
qahtan

 For years I made all my bread in my DLC 7 Pro Cuisinart made in Japan and never had any problems. Some say that by using the steel blade cuts the gluten strands but I never seemed to have a problem only when I made raisin bread then I used the plastic blade.

I found that after a long time my base had a small crack in it, so thought I would change to a new one. the 11 cup, well every thing from my old F P fitted to new one so I wasn't gaining any size, also I found that part way through the mixing the motor cut out on me, well that's the last thing I wanted, didn't do that on the old one.

 So I sent it back and went for the 14 cup, same thing, motor cut out on me, so it went back.

I still have have my old Pro 7, the crack is no worse, but I don't make bread in it any more, only pastry and stuff.

 my bread I make in the DLX Assistant.

But to get back to your question, maybe your dough is a tad to dry to start with, hold back on a tad of flour until you are more or less  finished mixing.But don't process too long. I always finish with a bit of hand kneading.  qahtan

cw's picture
cw

Thanks for your response!  You're right, its because the mixture was too dry.  I had to add some liquid at the beginning to get it to come together as one.

xaipete's picture
xaipete

Over the years I experienced several problems when using a food processor to knead dough (I no longer use it it that way).


1. Wet doughs can force dough up the blade shaft which can damage the shaft, not to mention making the blade difficult to clean.


2. The heat generated by the machine can overheat the dough.


3. Because the machine rotates so rapidly, it is easy to over develop the gluten.


4. The plastic blade doesn't always work well, and the metal blade can cut the developing gluten stands and things such as raisins, nuts, etc.


5. You have to work in relatively small batches even if you have a large capacity high wattage machine.


I'm not saying you can't make bread in a food processor, just that it poses a lot of potential problems that you have to watch out for.


--Pamela