next »

[Matthew]

Just wondering if anyone has ever used the DLX with the dough hook.  I always use the roller & scraper & have never attempted using the hook & scraper.

Matt

[PizzaPolice]

Oh yeah.  In fact, I just finished a batch an hour ago.  Haven't seen the roller in years.  Usually, I'll mix about 5-6 lbs of flour with the appropriate amount of salt, water and starter.  It works perfectly.

[Matthew]

Oh yeah.  In fact, I just finished a batch an hour ago.  Haven't seen the roller in years.  Usually, I'll mix about 5-6 lbs of flour with the appropriate amount of salt, water and starter.  It works perfectly.

I'm just about to mix up a batch. Thanks for your input, I'll give it a shot. Do you use the scraper as well or the hook on its own?

Matt

[PizzaPolice]

Scraper.  They go hand in hand.  CW around here thx to Brother Bill is to add your water and salt, first.  Dump in 75% of your flour.  Let it mix for a few minutes and let it rest for 5 min.  Add your starter and mix.  Slowly add the remaining flour and mix for about 7 minutes or so.  Autolyse for 20 minutes.  Mix for another few minutes and dump it out.  Good luck.

[Matthew]

Scraper.  They go hand in hand.  CW around here thx to Brother Bill is to add your water and salt, first.  Dump in 75% of your flour.  Let it mix for a few minutes and let it rest for 5 min.  Add your starter and mix.  Slowly add the remaining flour and mix for about 7 minutes or so.  Autolyse for 20 minutes.  Mix for another few minutes and dump it out.  Good luck.

Thanks alot, I'll give it a shot.

Matt

[Matthew]

It worked out really well, thanks.  I was finding that on slightly larger batches the dough was crawling up the roller & making a bit of a mess.

Matt

[toyman]

I start with the roller.  I use a similar procedure of adding the wet ingredients to the bowl then add 75% of the flour and mix, just until it comes together.  I incorporate the balance of my dry ingredients in the rest of the flour and add after a 20 minute autolyze.  That's also when I change out the roller for the dough hook.  I also lock the arm and inch or two away from the bowl (with the roller) as the dough starts coming together.  I did two batches of bread dough this weekend.  Started with 3000g of flour, 1920g H20, 30g oil, salt & brown sugar, and 18g of yeast.  I had to manage the dough crawling up the hook, but it was a large batch. (approx 11#)