Author Topic: Bread maker is my mixer  (Read 629 times)

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Offline jimmyguy420

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Bread maker is my mixer
« on: July 31, 2014, 07:13:10 PM »
I use a bread maker for my mixer.  It mixs dough for 25 minutes, stops for about 10 minutes and then starts again for another 25 minutes. Then stops for another ten and then starts mixing for the reminding 25 minutes. 

Should I let my bread maker mix my dough this long? Is it a problem my dough rest for ten minutes and then starts again twice? Should i just let it mix my dough and take it out after the first 25 minutes?

HELP!


Offline c0mpl3x

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Re: Bread maker is my mixer
« Reply #1 on: July 31, 2014, 07:34:24 PM »
count the first 'pulse' cycle as 1-2 minutes. and then 3-20 minutes more depending on dough size. the paddle is really only meant to mix 1.5lb doughballs but like i've been known to make 5+lbs of dough at a time in it, 7.5 is the max i can fit in my pan. you really only want to mix the dough until its mixed enough to start to smooth out.
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Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #2 on: July 31, 2014, 07:40:39 PM »
count the first 'pulse' cycle as 1-2 minutes. and then 3-20 minutes more depending on dough size. the paddle is really only meant to mix 1.5lb doughballs but like i've been known to make 5+lbs of dough at a time in it, 7.5 is the max i can fit in my pan. you really only want to mix the dough until its mixed enough to start to smooth out.

Thanks for the reply Compl3x. Really appreciate it. You must have a big bread maker

Offline Chicago Bob

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Re: Bread maker is my mixer
« Reply #3 on: July 31, 2014, 07:44:55 PM »
Thanks for the reply Compl3x. Really appreciate it. You must have a big bread maker
So how many min. are you now going to mix for Jimmy?
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Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #4 on: July 31, 2014, 07:53:40 PM »
So how many min. are you now going to mix for Jimmy?

About an hour Bob. Is the price right?

Offline Chicago Bob

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Re: Bread maker is my mixer
« Reply #5 on: July 31, 2014, 08:00:31 PM »
About an hour Bob. Is the price right?
Well, that`s about what you were mixing for before, right?
Did you get your monies worth....
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Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #6 on: July 31, 2014, 08:19:17 PM »
Lol Im just gonna do what he said and take it out when its smooth. But I thought he meant 3 20 minutes. as in an hour.  So like 25 minutes

Offline Chicago Bob

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Re: Bread maker is my mixer
« Reply #7 on: July 31, 2014, 08:28:51 PM »
Lol Im just gonna do what he said and take it out when its smooth. But I thought he meant 3 20 minutes. as in an hour.  So like 25 minutes
I thought you may have read his post that way and was why I asked you a simple question.

You want to mix until just this side of smooth Jimmy....leave it a lil lumpy, some folks call this `cottage cheese` look.
4-5 mins. tops will get you to happy dough my friend sounds strange right now but that is all the mix time you need....believe in me brotheren.   8)
« Last Edit: July 31, 2014, 09:09:47 PM by Chicago Bob »
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Online Pete-zza

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Re: Bread maker is my mixer
« Reply #8 on: July 31, 2014, 09:05:24 PM »
jimmyguy420,

You might get some insights and tips from Reply 3 at http://www.pizzamaking.com/forum/index.php?topic=29002.msg291597#msg291597 and the links referenced therein. But, as the other members have said, you don't want to go overboard with the kneading.

Peter

Offline c0mpl3x

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Re: Bread maker is my mixer
« Reply #9 on: July 31, 2014, 10:30:54 PM »
the dough will go from 'glacier rough' to 'smoothed over slightly melted glacier' status when it's done. you can always knead it a little more, but if it's over-mixed, you can't undo that.
Hotdogs kill more people than sharks do, yearly.


Offline Chicago Bob

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Re: Bread maker is my mixer
« Reply #10 on: July 31, 2014, 10:32:11 PM »
the dough will go from 'glacier rough' to 'smoothed over slightly melted glacier' status when it's done. you can always knead it a little more, but if it's over-mixed, you can't undo that.
Bingo!   :chef:
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Offline c0mpl3x

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Re: Bread maker is my mixer
« Reply #11 on: July 31, 2014, 10:35:12 PM »
http://vidmg.photobucket.com/albums/v303/c0mpl3x/cbm.mp4
 i shut it off at this point. i was using bread flour, and it was absolutely fully mixed as far as could be without making it too tough. grainy, but the point i'm making is there. it's 100% mixed and needed zero effort put into building gluten strength at that point
Hotdogs kill more people than sharks do, yearly.

Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #12 on: July 31, 2014, 11:45:10 PM »
Thanks allot Bob, Pete, complex. I didn't even know you could over kneed the bread. Really appreciated. Think i understand now, why my dough taste good somedays and bad other days.  Thanks again. I will find out tomorrow and let you guys know how my dough comes out.  Gonna go make some balls right now.

Online TXCraig1

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Re: Bread maker is my mixer
« Reply #13 on: August 01, 2014, 01:38:00 AM »
Old-school mixing/kneading by hand works really good too, and you are much less likely to overwork the dough by hand  :-D
Pizza is not bread.

Online TXCraig1

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Re: Bread maker is my mixer
« Reply #14 on: August 01, 2014, 01:38:50 AM »
How long are you letting your dough ferment? If more than 24 hours, you hardly need to work the dough at all.
Pizza is not bread.

Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #15 on: August 01, 2014, 02:26:02 AM »
How long are you letting your dough ferment? If more than 24 hours, you hardly need to work the dough at all.


I let it ferment for 15-24 hours.  I try to get 24. Sometimes i get impatient and thats why i cant always make a full 24. Is 15 to early?

Mix by hand! Ha thats crazy talk. I make dough balls almost everyday other day. That is to much work by hand. And without a breadmaker I cover half my kitchen in flour lol.   

Online TXCraig1

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Re: Bread maker is my mixer
« Reply #16 on: August 01, 2014, 02:33:42 AM »
Is 15 to early?

You tell me. Are you getting the flavor and texture you want? You are fermenting in the fridge I guess?
Pizza is not bread.

Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #17 on: August 01, 2014, 03:14:15 AM »
You tell me. Are you getting the flavor and texture you want? You are fermenting in the fridge I guess?


Well i dont exactly know. I may have been over kneeding my dough for the past......who knows how long. So idk what taste normal. I just know my pizza is a hit or miss.  I will find out tomorrow. Maybe all the tips on this page have fixed my problems. we shall see. 

Online Pete-zza

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Re: Bread maker is my mixer
« Reply #18 on: August 01, 2014, 08:47:35 AM »

I let it ferment for 15-24 hours.  I try to get 24. Sometimes i get impatient and thats why i cant always make a full 24. Is 15 to early?
Jimmy,

A lot depends on the amount of yeast you are using, the finished dough temperature as it comes out of the mixer bowl and is put in the refrigerator, whether you leave your dough ball in its storage container uncovered for a while before covering, and the average cooling temperature of your refrigerator. That said, you do need a reasonable period of time for the dough to ferment properly while in the refrigerator. That number will depend on the dough formulation and the factors noted above, but to give you an example, in the NY style dough formulation as set forth at http://www.pizzamaking.com/lehmann-nystyle.php, Tom Lehmann sets the minimum cold fermentation window at about 12 hours. Most of our members go far beyond that with their cold fermented doughs simply because the longer cold fermented doughs produce a more flavorful crust.

Peter

Offline jimmyguy420

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Re: Bread maker is my mixer
« Reply #19 on: August 01, 2014, 10:36:58 AM »
Jimmy,

A lot depends on the amount of yeast you are using, the finished dough temperature as it comes out of the mixer bowl and is put in the refrigerator, whether you leave your dough ball in its storage container uncovered for a while before covering, and the average cooling temperature of your refrigerator. That said, you do need a reasonable period of time for the dough to ferment properly while in the refrigerator. That number will depend on the dough formulation and the factors noted above, but to give you an example, in the NY style dough formulation as set forth at http://www.pizzamaking.com/lehmann-nystyle.php, Tom Lehmann sets the minimum cold fermentation window at about 12 hours. Most of our members go far beyond that with their cold fermented doughs simply because the longer cold fermented doughs produce a more flavorful crust.

Peter

Thats a big recipe. Thanks for the link pete. Do you know if i should let me dough get fresh air? I noticed my dough make allot of gas and the gas pushs against the lids of my tuppawear containers in my fridge. can you kill dough by not giving it air. Idk what to do here