March 1, 2024 - 2:39pm
How to convert a hand mixed dough to a spiral mixer recipe
can anyone offer advice on taking a recipe written for hand mixing and converting it to be mixed in a home spiral mixer? An example would be the Basic Country Bread from the Tartine book. It’s a great bread and always comes out good. I would lIke to know how I could get similar results if the dough was mixed in a tabletop spiral mixer?
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No change. Keep an eye on it during kneading in the mixer and stop kneading when it feels right. e.g. windowpane test or other criteria of your liking or choosing.
With a spiral mixer you gradually develop a mixing regime that works for you. I find if you get the mixing right, you need either zero or one fold, post mix.
I would start by calibrating the speeds on the mixer. Previously, spiral mixers had two speeds: 100 and 200 rpm (spiral speeds, not bowl speeds). Now they have a variable speed knob, which is an absolute curse because it makes reproducing the speed next time much more difficult.
So I would work out which numbers on the speed control knob give you 100 and 200 rpm and only use those settings. Do do your mixing on speed 1 and develop gluten on speed 2.
Lance
I think it's a lot different. first thing you have to watch out is that unlike handmix you cannot put most of the water in the mixture. Let's say you doing an 85% country. You will have to start with around 75% water and develop the gluten to a point where you pleased with. the things you have to consider are the more you mix the more you tighten the gluten and the more you oxidize, but you got bigger volume, you can add water to give extensibility to the dough called bassinage towards the end of mixing. This mix is usual around five minutes on first speed and 5 to 8 minutes on second.
this is sick and way is the way I like is to mix five minutes on first speed do an autolyse. Mix again on first speed for five minutes. You are going to end up with a shaggy mass You pulled the dough out and you do series of s&f . do not push hydration so much as it's hard to make it very very hydrated dough with this method 75 to 80 is good These values all depends on the flower using or the flower mixes or the extraction rates such as t85 or t75
sorry for the typos I'm speaking into my phone and It is very loud here