January 8, 2015 - 2:14am
Hobart correct kneading?
Quick vid of my N50 kneading 500g flour @ 62% hydration. Shortly after a small bit of the dough stuck to the bottom of the bowl and was tugged around by the rest of the dough rotating.
Although it's a proper Hobart hook (spiral I think), there's a gap of about 1" between the bottom of the hook and the bottom of the bowl. Is the dough taking a ride here of is this the correct action? If I run it on speed two the dough gets flung around quite a bit but doesn't seem quite right.
Any advice welcomed.
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... Switch it off, leave it 5 minutes, then give it another 2 minutes.
Then take the dough out and let it rest on the bench for a minute or 5 - give it a stretch and fold then put it in the tub for bulk ferment time...
I see that on the wetter doughs I make in my A200 - but the gap at the bottom is much less than 1" - maybe half that.
And are you sure that's the spiral and not the standard hook? I bought a spiral for my A200 which does make a better job of kneading. I'll post photos of the 2 I have in a bit...
-Gordon
With an inch of clearance, I'm betting it's a KitchenAid dough hook. They fit the shaft but they are not as long as the hobart ones. With sufficient batch size it becomes a non-issue.