Kneading using stand mixer (Kenwood Major)
I have been trying to adapt my daily recipe for the stand mixer but it keeps coming out denser than i want it.
The recipe and method I was using successfully without the mixer.
250g white flour (sometimes very strong sometimes just strong)
250g whole wheat flour
10g salt
8g yeast
350g water
1) mix all ingredients until combined, then cover and leave for 30 mins.
2) stretch / fold in the bowl (pull up edge and press into the middle once or twice round the bowl (i.e. maybe 4 to 8 times))
3) repeat stretch and fold in the bowl every 30 mins or so, do this 4 times.
4) shape into 1 loaf, place into a 3lb loaf tin.
5) BAKE! for around 35mins (at ~200c (392F))
As I say this works fabulously almost every time.
The bread is soft and great for sandwiches or toasting.
As mentioned I now have a Kenwood Major and want to use it to speed up the process as I don't always have 3 or 4 hours available to make bread.
Should I use less water?
How long should I mix for? (I use the dough hook)
I have made white successfully in the machine using very similar measures (maybe even the same).
Any tips would really be appreciated.
saw this on another post..
"For a whole grain bread, allow an autolyse (rest) period of 20-60 minutes after mixing the basic ingredients but before adding the salt and yeast and then knead for 3-5 minutes."
anyone agree? / have another idea?
I have never added the salt in after the initial mix before..
...is ideal but I find adding the salt and the yeast after the autolyse is bothersome. The yeast shouldn't come into contact with the raw salt but dispersing them into the dough separately isn't that straightforward.
I add the salt to the initial mix and then only have to add and disperse the yeast afterwards. My dough doesn't appear to suffer any disadvantage from doing things that way.
I agree with you John, I usually add the yeast by stiring it into the flour before I add the water and then add the salt shortly after, never experienced negative results. I do understand the effect salt has on yeast but most recipes take that into account, some act as if the salt is killing the yeast when in my experience it only slows things a little. Forgetting to add the salt on the other hand really affects the flavor big time.
Gerhard
The question was about autolysing, so the yeast has to be left out of the initial mix. At issue was leaving the salt out as well.
I have a Major Premier. It's noisy, gets hot, but seems to do the job.
However the supplied dough hook is rubbish IMO, and I have invested in a dough spiral.
What happens with the 'hook' is that the dough will stick to the hook once it's all come together - after that, it just spins round. You can help things along by mixing at very low speed, but even that isn't perfect - or go to the other end of the scale and crank it up to max once the dough has all clung to the hook - that'll have an effect of flinging the dough off the hook where it will at least get a bit of a stretch before it is picked back up again.
This is what I got - after a tip-off from someone else here (sorry, forgotten, but I did say thanks at the time!)
https://www.kenwoodchefrestore.co.uk/shop/Kenwood-Chef-Major-Mixer-Tools/kenwood-dough-hook-major-steel-spiral
I contacted them and they suggested it was really for the chef major titanium as it has a more powerful motor, but so-far it's worked fine in my major premier. I have overheated it once - caused by going too slow! So now I start at speed min then 1 until it's all mixed then move to speed 2-3 for 3-4 minutes and its done.
It will move on speed 2 though, so don't leave it alone on a bench! (or make sure it can't fall off)
I'd not change your recipe though. Seems fine to me. I use mine 2-3 times a week for bread dough (I have an A200 and big spiral mixer for the "proper" stuff) - mine is used for my basic sweet dough I make buns from (500g flour, 60% hydration) and occasionally my overnight whites (980g flour, 65% hydration), and less often for the overnight wholemeals (1500g wholemeal flour + 1200g water, 80% hydration!) that really is about its limit though. The wholemeals get an hours autolyze no yeast, no salt, then mixed in the machine for 5 miuntes, then the yeast added and salt a minute later - then another 5 minutes in the machine. The hook comes out too hot to touch (crap gearbox), but so-far so-good... (only had the hook for 5 months though)
Hope that helps,
-Gordon
(edit as I put the wrong link in & typos)
I'd like to perceive with the supplied hook.
Maybe I'll try the K beater and maybe go wetter.
You do need the dough hook.
I have a KMIX and because of arthritis in my hands I find kneading by hand difficult.
What I do is to first put the dry ingredients in to the mixing bowl and put the mashine on speed 1 and while the mashine is running pouring the water.
For the recipe you are using you could knead your bread for about 10 Minuts on 1 then check for elasticity and maybe knead a bit longer.
Works a treat for me and my bread turns out light and fluffy.
Also having a wetter dough helps to avoid that all of the dough clings to the dough hook.
If using more water the dough will cling also to the bottom of the bowl and helps with the stretching of the dough while kneading.
Hmm I'll try 10 mins on 1..
similar recipe...I autolyse 20 minutes after mixing the basic ingredients but before adding the salt and yeast and then add the salt while mixing on low till incorporated (2 minutes) then add the yeast and mix for an additional 6 minutes.