;The current consensus is that, when using a mixer, bassinage should be added in a trickle so that the dough stays cohesive and doesn't spread out and "squelch".
So I started adding it with a squeezy dropper bottle. This worked well but was a bit tedious, especially when there was a lot to add.
Then I thought "what I need is a little peristaltic pump". So here it is: a 12 volt pump that will run on 6 - 12v with a 1*3 tube. It came with a 2*4 tube, but that was a bit fast so I changed the tube - pretty easy to do.
It's just at the prototype stage at the moment, but results are promising.
Flowrate is 9 - 27ml/min.
My test dough used a stiff (45% hydration) levain, so I needed quite a bit of bassinage - 100ml.
And this was the resulting bread:
Crumb was a bit open, even by my standards!
Lance
Interesting setup you have here but end result should be the same whether water is added by hand or by a pump. Actually, after my previous dough meltdown accidents with my SD's, I have been adding all the water into the mix right from the getgo. My way of bassinage would be with my wet hands developing the dough post machine mix. Thanks for sharing this interesting idea.
I don't know why you have problems mixing SD and adding bassinage in a mixer. I've not come across this problem before.
What sort of mixer are you using? Perhaps fill in the public information section of your profile (location, gear, etc) - it may help others assist you.
Lance
Hi Lance,
Pic below shows my machines. Thanks.
Well, you should be able to make perfect SD bread in the Famag (and others have good results with the Ank).
So it must be either recipe, raw materials, levain or method that are causing your problem.
Perhaps start up a new thread describing what you do and what exactly the problem is, so as not to get too off- topic here.
Lance
Thanks Lance for the suggestion. I do not have this mixing problem anymore with using instant yeast. I still do make a SD dough now and then but usually it is just one loaf (vs. 6 dough balls) so I would mix it by hands instead. By the way, I still do bassinage during mixing but it is more of a misting the dough than a full-blown add-on hydration.
WOW Ming that is a stellar line up you have there
Haha Derek, it is a blessing to own these Ingenius manmade objects. In fact, I would also add a Miss Baker to my collection if they made a US version of it. Thanks.
Great idea and impressed by such a large bassinage.
Curious to know how many minutes did it take for the 100ml to run in (did you go slow or fast)?
Might be useful for making mayonnaise.
-Jon
I set the speed to run in over about 10mins with the mixer on low speed (100rpm). I got the feel that it was best to start slowly and then you could speed up - a bit like mayonnaise!
Lance
Beautiful loaf for sure, and I can tell you and I are DIY soulmates. LoL! Love the ingenuity and the setup!
I do all my mixing by hand right now and have been thinking more and more about a mixer. I only know of Kitchen Aids and haven't done any digging yet. What kind of mixer do you have, and is that a sprial attachment on the back side?
Great looking mixer there Lance, i guess its the Famag IM5 Spiral that you have listed, what capacity is that? or perhaps you could tell us a bit more about it please.
. i endorse your comment that if members could fill in their profiles it may well assist us with the help that we might be able to offer For instance knowing you are in Lancashire UK and JonJ is in South Africa and myself in Perth Western Australia.
i know im much more likely to respond to those who have taken the time to introduce themself and give a few details rather than an ambiguous avatar.
Yes, it's the Famag IM5. I've got the older version without the removable bowl. A slight chore to clean, but not a big deal compared to the plus side of the mixer, which is its great mixing ability.
I've been through most of the mixers - Kenwood, Bosch Universal Plus and Ankarsrum. None of them come close to a spiral mixer for the way it develops gluten and mixes ingredients. Eg addition of a 45% hydration biga to a main dough - no problem; additions of fruit, nuts, seeds, butter after gluten development - again, no problem.
But it is expensive and it is a one trick pony. I already had the Kenwood Major and that is my workhorse for pastry, egg whites, creaming, pasta making and much more. And if you buy the stainless steel spiral dough hook it doesn't do a bad job of gluten development.
The IM5 is rated at 3kg flour/5kg dough. I only tend to use 1kg flour and it eats it no problem.
I would say the build and finish are adequate rather than the best. If you want that, you probably need a Sunmix, but they are even more expensive and I don't think they do removable bowl.
On the plus side, most of the mechanics in the Famag are pretty standard if you ever need spare parts (I haven't yet) - standard bearings, duplex chain, standard sprockets, etc.
Nice Lance, i agree with you that the spiral mixers are machine for dough develoment. Interesting to see the small two arm jobs coming into the market just like we used to use when i was a boy. We do see quite a few Italian spirals and there are quite a few Chinese jobs too. i have just purchased a noodle dough mixer, it arrives at the end of the month its a 5 litre model, im looking forward to seeing how it goes and will do a write up on it. It was relatively cheap. But i would still like to have a spiral. i will have to come and have a play with yours when i visit the UK next (whenever that might be)
derek
Yes I love those twin diving arm mixers like the Artofex, but they are too big for the home kitchen. Miss Baker now do the My Miss Baker mixer which is quite small (but still rather tall for a home kitchen with wall cupboards above). Plus it is only single speed and I don't think it will handle the dough size and hydration ranges of a spiral.
And of course they don't come cheap. Still, when I get my mansion.....
Noodle dough mixer - is that the kind that mixes it to large breadcrumb size and then extrudes it?
Yes Derek, any time you are in the Old Country, do look us up and have a Famag test run!
Lance
The Noodle dough machine actually arrived today and i made a dough in it straight away im waiting to bake it off before going to bed its a 50% wholemeal with some of my cousins failed stout brew he over yeasted it and it went everywhere but good for what i wanted. i will do a write up on the machine in the next few days. unfortunately i got the Chinese instructions.
Derek
"Still, when I get my mansion....."
You're thinking too small. Three, side by side - The Famag, The Santos oblique, and the Miss Baker. Just because.
Now you're talking, Paul - the perfect trio!
Lance
Nice project! How is the digital (arduino) dough meter coming along? I'm hoping to buy a beta release!
Ah, the Fermentation Monitor - well remembered! It's been a beast of a project, but is still alive.
Watch this space...
Lance