The Fresh Loaf

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Bosch Compact kneading

Lemonie's picture
Lemonie

Bosch Compact kneading

Hi

After some research and questions on here I have purchased a Bosch Compact.  I love this machine but have noticed that my bread is not rising the same when kneaded in the mixer.  I have kneaded it until a good consistency and can do the windowpane test which was 5 minutes on no:1 speed.  I get a good first rise but then the second rise is not good and oven spring is very little.

I made a pizza dough last night which I was looking forward to doing in the machine as it is a very wet dough to start and I have to slap and fold.  This barely rose at all.  I did it for 6 mins on No:1 but it is a small amount as just for one pizza.

Previously I hand kneaded using the fold and push method for 10 minutes.  Am going to test some different times but not sure whether this is under kneading or over?  Does anybody else have this machine who could tell me how long they knead a 500g flour dough for as a guide.

 

 

barryvabeach's picture
barryvabeach

I have it, and some other mixers, though I don't know if I can give you much help on time, since it depends on flour - and I use home milled winter wheat mostly.  I  will say I use speed 1 only for a minute to mix the dough, and then go to speed 2 or 3 for kneading.   For very high hydration pizza dough, I have seen videos of others going as high as speed 4.  For me, though,  pizza dough is best when retarded for a long time,  so I usually knead it very little.  I have read some who suggest they knead it till it looks like cottage cheese - which means hardly kneaded at all.  If you are getting results that are different than a prior mixer, you might want to check your dough temperature. It is possible that the prior one or the Compact are adding more heat , and the warmer the dough the faster it will rise, so that might be a change.  In general ,  I don't think it will make much difference in the amount of rise on which mixer you use, so long as you get it to the same about of dough development.  

David R's picture
David R

... I think most people forget how easy this is for the machine. ?

 

(Our shoulders and arms probably have a lot more power than a home mixer does, but our fingers and wrists are no match for a piece of steel.)

runeli's picture
runeli

I have another type of mixer and have tried machine, hand and only folding.
Honestly I don't notice any different in the finish product.

Now I do 2 hours autolyse and 3,5 hours with 5-6 folds (30 min. interval) and the dough stands the window pane test.
Pre-shape, shape and proof overnight in refrigerator. Bake cold on pre-heated pizza stone.
Easy and less mess/cleaning :)