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August 11, 2021 - 8:42am
rogue's picture
rogue

Kitchenaid tips

Hello!

Would like to get some tips on usimg KA Pro 6.9L

I tried using KA for small batch of dough in the microbakery.

i use it mostly for baguette doughs around 1.5kg of flour at 70-72% hydration. My dough always look like the gluten has been destroyed. Speed 1 at around 5mins and the dough is destroyed. I use a high protein flour at around 12%.

I dont know what Im doing wrong. The mixer is similar to what Richard Bertinet is using. I tried his method but still not good. Im using a dough hook as well just so you know.

Any help would be much appreciated


Source URL: https://www.thefreshloaf.com/node/68730/kitchenaid-tips