Issues using large capacity mixer

Profile picture for user Txtater
Txtater on 15 May 2025 at 05:34
After using the new mixer

I have recently moved from an  ANKARSRUM mixer to a Waring 10qt. Commercial. Now when I bake my usual whole wheat yeast sandwich loaves in the 13 inch Pullman loaf pans they are overflowing. 
 Can someone please offer guidance as to what I need to adjust? Thank you in advance.

And it didn't require changing mixer brands. You can eliminate it either of two ways.

  1. You can weigh the dough that squirted out, scale it up by about 10% and reduce the total weight of dough you use by that much. Or
  2. You can lower the hydration of the dough a little.

I've done both and had success. 

Gary

Profile picture for user Moe C

Moe C on 15 May 2025 at 08:51

I asked AI and it said the new mixer could be doing a better job of developing gluten, causing a better, quicker rise resulting in overflow. Or, the new mixer could be overworking the dough resulting in a higher temperature and looseness that causes overflow.

Do you find the dough in any way different when it comes out of the new mixer? Do you check the temp? How about the timing compared to the old mixer? It may turn out that less time is required in the new one.