Any DLX/Assistent owners here ?

[lennyk]

Any DLX owners ?
I have a question concerning a slightly older model (N24).

Thanks,

L

[Mmmph]

I have the Assistent N28. It freaking rocks.

[henkverhaar]

N30 here. Have had it for 2 weeks. It's blimping awesome...

[Morgan]

I also have a old assistent, these are great machines

[lennyk]

What's the max flour you guys load it with and hydration %?

[Mmmph]

I've done 6600g (14.5lb) total weight at 63% with the dough hook. Took a bit of babysitting though.

3600g (7.9lb) at 63% total weight with the roller/scraper. Again, a little babysitting was required.

I find 1200g-3000g total weight at 58-75% using the roller/scraper is where this machine's strength really shows.

I just made a 1456g batch tonight:

Flour (100%):    882.23 g  |  31.12 oz | 1.94 lbs
Water (62%):    546.98 g  |  19.29 oz | 1.21 lbs
IDY (.4%):    3.53 g | 0.12 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
Salt (2.7%):    23.82 g | 0.84 oz | 0.05 lbs | 4.27 tsp | 1.42 tbsp
Total (165.1%):   1456.56 g | 51.38 oz | 3.21 lbs | TF = N/A
Single Ball:   728.28 g | 25.69 oz | 1.61 lbs

Add all the water (weighed) in the bowl.
Add the salt and the yeast (weighed separately before application)
Attach roller/scraper and let it spin at high speed for a minute while I weigh the flour.
On slow speed, add the weighed flour in three installments, with the first installment being 60-70% of the flour
Add each installment as the previous is absorbed.
Adjust the roller to a slightly off-center position and lock it down good.
Crank the speed dial to 3:00
Set the timer for 8 minutes or so, and walk away.
Increase the time if necessary.
I'm looking for the dough to pull away from the roller and scraper. When that happens, it's done.

Minimal cleanup. Perfect every time.

I love this freaking machine.

[lennyk]

this is with HG/bread flour or AP ?

[Mmmph]

This was KABF, but its the same with KAAP or 00.
If the KAAP doesnt feel strong enough, increase the time...or a couple of turns within two hours.

[Serpentelli]

That makes two Assistent owners in ILM! I think mine is the DLX and I'm not sure N28 or N30.

Unlike mmph (who likely has better things to do with his time ), I tend to watch the whole process as it unfolds, especially when I've only added about 60% of the total flour. Its mesmerizing. I find that the roller and scraper working in tandem seem to almost be working organically to develop the dough. My kids think I'm an idiot for watching the thing spin around for 10 minutes. But I also enjoy watching espresso drip slowly from a portafilter....

From the pics of the pies he's posted I would take any advice mmph was offering in terms of how to get the most out of your Assistent  --- regardless of the model. The machine seems to be a timeless (and awesome) design that doesn't seem to have changed much over the years. I've only had mine for about 4 months, so I'm too inexperienced with it to offer expertise, except the expert opinion that it "totally rules".

John

[henkverhaar]

Haven't gone fuller than 1.5 kg dough - two standard loaves. As for hydration, anything between 55% (bagels) and 80% (ciabatta); I use white unbleached bread flour from a local windmill - I've actually seen it being milled - for ciabatta, pizza and bagels, and a 1:1 mix of white and whole wheat bread flour for our daily bread.
For pasta dough (350 g semolina, 3 eggs), I use my Magimix food processor.

[pailo]

Hi, I have one, is an older model n10, anyone of you knows how to give maintenance to the gearbox ...

regards

[henkverhaar]

Hi, I have one, is an older model n10, anyone of you knows how to give maintenance to the gearbox ...

regards

As far as I'm aware, there is no gear box. It has a belt drive from motor to bowl spindle, and I think all of the speed control is electronic. But I haven't actually opened mine and haven't done any explicit searching for this info, so I could be wrong. All the info I have is anecdotal from websites that compare the KA with the DLX (while generally dissing the KA...).