August 22, 2018 - 11:55am
Using KitchenAid stand mixer to knead the dough
Not all dry ingredients being incorporated into the dough ball when using stand mixer:
Just purchased a new KitchenAid 6500 professional to knead the dough. I put all the dry ingredients into the bowl, then I turn the mixer on. I then incorporate the wet ingredients. The problem I am having is that I constantly have to shut the mixer down and scrape the dry ingredients away from the edges. Isn't the wet dough supposed to pull the dry ingredients into the mix? It is not happening for me. Any advice for first-time KitchenAid user?
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Scraping down the sides of mixing bowls is a part of baking (with electric mixers). I do it with my commercial spiral mixer, and it is a regular practice in all the bakeries I have visited. Many have to also get to know the particularities of the (spiral) mixers they use, and where they might have dead spots, where you have to go in and dig through them because otherwise, you leave a pocket of unmixed flour.
All that said...you might also try to just be a bit more patient and let the machine do the work you hope it will do. When I was using my KA regularly for bread dough, I think I would only need to scrape it down once, maybe twice...
I just let the dough rise for about 2 hours, but after attempting to shape I found dried particles and clumps. Just a few. I re-kneaded the dough. Is there a problem with kneading the dough twice? I then shaped the dough and put it in a bread pan for proofing. Do I just let it proof a little bit longer to overcome the second kneading?
add flour a spoonful at a time or slow stream. No problems. Make sure the dough it hydrated well before adding salt, sugar, eggs, oil or butter if making an enriched dough.
KA's are lousy at making bread though no matter what you do.
I normally use the paddle for the initial mixing of dry and wet ingredients and save the dough hook for kneading. Stopping the paddle to check for unmixed dry ingredients and, if found, prompting them to 'join the herd' with a spatula is just normal. If you were mixing the dough by hand you'd be doing that too. If you're using the dough hook from the start consider using the paddle for the initial mix.
I agree with DBM, it really works better if you put the liquid ingredients first in the bowl, and then add the dry ones.
Unfortunately, I also have to agree with DBM's view about the KitchenAid and bread making. The only stand mixer that didn't need regular bowl scraping was the Cuisinart, but they stopped making new models.
Karin
Seems Cuisinart is still (resumed?) making stand mixers. https://www.cuisinart.com/shopping/appliances/stand_mixers/
BKS, how much flour and how much water are you using? Also, are you using any whole grain in your mix? As with any mixer, it might take a few tries before you get things dialed in.
Do you have a link to the recipe you are using? That would help. Gives us a much information as you can. We’ll get you up and running quickly.
Dan
Another thought. An autolyse may really help with your mixing. Many of us use this method on a regular basis. If needed we can help you with that.
KA AP Flour 4 cups
Milk 1 1/2 cups
Egg 1 large, lightly beaten
Oil 3 Tbs
Sugar 3 Tbs + 1 tsp
Salt 1 3/4 tsp
Yeast: Active Dry 3 tsp
No whole grains.
Below are pictures of the loaf through the baking phase. Came out all right but seem to rise a little bit more than expected.
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Then add the flours on top. That way the water doesn't leave that nasty dry spot on the bottom of the bowl. You'll probably still have to scrape down the sides, but this solved the problem for me.
I’ve owned KA for years. They always mixed well for me. If a little scraping was necessary, it wasn‘t a big deal. But, be careful to watch your mixer when kneading a lower hydration (drier) loaf, or a dough with a lot of whole wheat, or a large batch of dough. You can over work the mixer and damage the gears. It is easily repaired but good to avoid.
I’d think that KA is the most popular mixer for bread in the United States.
Good Luck and Happy Baking! :-)
Dan
I was unhappy with my KA Artisan until I got a spiral dough hook for it. A huge improvement. Why they didn't supply a spiral with it as standard equipment is beyond me. Maybe a marketing decision? I only use the Bosch Compact for really small batches now.
for sure. Talk about spring! Or maybe it was 100% proofed too. Nice!
Agreed that's quite a skyscraper, nice job on the loaf height!
I have used my KA for years and years with bread dough as well as the bagels from Wild Yeast's blog . Never had any problem and never put liquid in first. I always put the dry in first and start the mixer on the lowest setting and then drizzle in the liquid around the outside of the bowl . I always used the hook as well and never the paddle. If you drizzle in the liquid on the outside edge as the bowl goes very slowly around it goes to the bottom and before 2 min is up you have a cohesive dough and can speed up the mixer.
Try it I think you will be pleasantly surprised. As far as rising too much a) you used too small of a baking pan b) that is a LOT of yeast. You can get buy with way less than all recipes call for and just lengthen the rising time by a bit. Bread will taste better as well.
Happy Baking . c
As you've been doing when cooking chicken thighs in the oven, periodically stop the mixer and scrape down the sides and bottom of the bowl with a spatula. This helps ensure that all the dry ingredients are properly incorporated. Make sure that the wet ingredients are evenly distributed. It's possible that some areas of your dry ingredients are not getting enough moisture, which can cause them to remain dry, much like ensuring your chicken thighs in the oven are evenly coated with marinade. You might need to slow down the mixer to incorporate the wet ingredients effectively, just as you adjust the temperature and timing for baking chicken thighs in oven. Some dough recipes are designed to be wetter and stickier, which can help incorporate dry ingredients more effectively, similar to how a moist marinade can enhance the flavor and texture of your chicken thighs in the oven. You might want to try recipes with a slightly higher hydration level to achieve the desired dough consistency or juiciness in your oven-baked chicken thighs.