Author Topic: Testing My Recipe with a KA C-Hook Modified  (Read 1693 times)

0 Members and 1 Guest are viewing this topic.

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Testing My Recipe with a KA C-Hook Modified
« on: June 05, 2010, 07:31:59 PM »
This method will really improve the kneading action of a KitchenAid lift bowel "C" hook and reduce dough climb on the hook at the same time.
Right now I am recommending lowering the bowl by between 3/4" to a full inch depending on how much flour.  Use the 3/4" for 16 oz and the 1" for your largest amount.  On a 22oz flour recipe the one inch is perfect.
I have not tested this on lower hydration level pizza.  Any recipe that sticks some amount dough to the bottom of the bowel as the c-hook turns should work.

Here are some pictures using my recipe with 16 oz of flour.

Notice the lift handle is now about the 3 o'clock position with the pot holders stacked underneath.  If you go to low the bowl will jump off its lock position.

One interesting side effect is the reduction on load on the mixer.  My mixer would get very warm on the top with the regular position, nut now stays cool.

« Last Edit: June 06, 2010, 07:33:33 AM by Randy »


Offline angdeer

  • Registered User
  • Posts: 4
Re: Testing My Recipe with a KA C-Hook Modified
« Reply #1 on: June 07, 2010, 04:42:34 PM »
Good job, that pizza looks fantastic!


 

pizzapan