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[barrelli]

I am going to switch from a food processor to a kitchen aid mixer with 10 speeds. I would appreciate some instuctions on how long to do the initial mix and at what speed and how long and at what speed to do the final mix. It has a C hook. I will use this formula. For every 100 grams of Sir Lancelot flour.

60% water
.5% yeast instant dry
2% sugar
2% sea salt
3% extra virgin olive oil

Thanks ,

Lou

[TONY]

Lou,

I usually put all the dry ingredients in the bowl, then add half the water.  Turn the mixer using setting #2 for about a minute.  Then add the rest of the water and mix at that same setting for another 11 minutes.

Tony

[Pete-zza]

Lou,

Your questions are somewhat difficult to answer because the answers (knead speeds and times) depend on the type and amount of dough you will be making in your machine. No doubt, the manual that comes with your machine will tell you the maximum amount of flour you can use in the mixer at one time to make dough and from that you should be able to calculate the total amount of dough for your particular dough formulation. I have a basic KitchenAid stand mixer with a C hook and find it difficult to make more than a couple of pounds of dough at one time with a normal hydration. If I get below about 58% hydration and there is little or no oil or other liquid added to make the dough wetter, it often happens that the C-hook or flat beater attachment will not pick up all of the flour and incorporate it into the dough being mixed. Situations like these call for some human intervention to work any loose flour into the dough. I discuss this and other interventions and tips that I have found helpful in using my KitchenAid mixer with the C-hook at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563.

Even though the above post describes the methods I generally use, I will often depart from specific steps. For example, since that post was originally composed, I will often sift the flour to improve its hydration. Also, I will often add the oil to the water, especially if there is a fair amount of it, rather than incorporating it into the dough in a later step. Otherwise, I may need another human intervention because the mixer doesn't always do a good job incorporating oil into the dough at the later stage. If a particular dough formulation calls for sugar, as does your dough formulation, I generally add that to the water along with the salt and stir to dissolve.

There are also instances where the amount of dough to be made is too small to be mixed and kneaded effectively in the KitchenAid mixer. In those instances, I either use hand kneading or my food processor. So, don't send your food processor prematurely into retirement.

Peter

[Chet]

  Recently I have been using a bread maker to mix the dough, I can't enough good things about it, in fact I have 2 spares I picked up at yard sales, everytime I see one if it's 3 bucks or so, I take it. I can mix 5-6 cups flour easily.

    Chet