Author Topic: Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer  (Read 4479 times)

0 Members and 1 Guest are viewing this topic.

Offline BurntEdges

  • Registered User
  • Posts: 93
Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer
« on: February 18, 2009, 10:49:02 AM »
Made 4 pounds of dough with the Bosch Universal Plus mixer using the dough recipe detailed on Reply #8 in this thread - http://www.pizzamaking.com/forum/index.php/topic,7770.0.html .   It's a high hydration dough, around 68% when converted to baker percents on the dough calculator.

The recipe as provided yields about 2 pounds of dough which I made previously on a 5 quart KitchenAid mixer.  After combining the poolish, the autolyse mixture, and the remaining flour, yeast, salt, I kneaded the mixture on the KA about 6 to 7 minutes on Stir speed and it produced a fine dough.  I used the spiral dough hook and the KA struggled with the final knead, but got it done.

This is my first use of the Bosch and I doubled the above recipe, but was certain that the Bosch would handle it without moaning, and it did.  But I had two performance related questions in seeing how the Bosch ultimately produced the final dough.  My first question concerned the kneading time.  I kneaded the dough until nearly smooth, as I would do in the KA, but it took the Bosch 15 minutes to get there on speed 1.  In doubling the quantity of the recipe I did not expect that the kneading time would be double the KA.  Also, I thought that the Bosch kneaded it more effectively and would require less kneading time, all things being equal, than the KA.  I was expecting that the Bosch would knock it out in 7 to 10 minutes.  Is this how long it takes the Bosch to knead 4 pounds of a high hydration dough?  I've read where members are making 8 to 12 pounds of pizza dough in this mixer - what is the kneading time on that quantity? 

My second question concerns what I will call "Dough Creep" on the center shaft of the mixing bowl.  Akin to scraping down the sides of the KA mixing bowl, I had to intermittently stop the mixer and scrape down the dough which would ride up the center shaft, nearly to the top of the dough hook arms.  I had seen demo videos where all the dough ingredients were put in and kneaded until a single ball formed without having to stop & scrape.  Towards the end of the knead the creeping subsided, but was surprised that I had to scrape it down.  I even let it go for a while without scraping thinking that as the dough finished it would pull it down from the shaft, but that didn't happen.  Is this a function of the high hydration dough or is this just how the Bosch is?


Offline ERASMO

  • Registered User
  • Posts: 279
  • Location: Springfield, PA
    • Wood Fired Ovens PA
Re: Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer
« Reply #1 on: February 18, 2009, 11:05:47 AM »
I use the universal plus and it seems to work best on large batches.  What was the total amount of flour you had in the mixer? Check out my video.




Offline Pizza_Not_War

  • Registered User
  • Posts: 388
  • Location: Portland OR
Re: Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer
« Reply #2 on: February 18, 2009, 11:13:43 AM »
Four pounds of dough is about my normal use of the Bosch. Sometimes I do more and have had the dough ride up the middle as you describe. With the cover in place I don't do anything to correct the rise. Liquid goes in first with the Bosch and I mix on low speed for 4 minutes and I am done. I am usually doing 62% hydration, but a wetter dough works equally well for me.

Are you doing that long Autolyse?

It works for me every time and I really like the mixer - with my KA I would be pulling my hair (remaining bits) out of my head all the time.

The only mixing negative I have had is with very small quantities of dough or cake recipes that the Bosch won't deal with.

PNW

Offline BurntEdges

  • Registered User
  • Posts: 93
Re: Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer
« Reply #3 on: February 18, 2009, 12:29:33 PM »
ERASMO,

Here's the list of ingredients in the finished dough:
Flour (100%):
Water (68.7%):
* IDY (.365%):
Salt (1.396%):
Total (170.461%):
1033 g  |  36.44 oz | 2.28 lbs
709.67 g  |  25.03 oz | 1.56 lbs
3.77 g | 0.13 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
14.42 g | 0.51 oz | 0.03 lbs | 3 tsp | 1 tbsp
1760.87 g | 62.11 oz | 3.88 lbs | TF = N/A

* My yeast amount is reduced from the recipe in the original post because I do a 5 to 7 day cold ferment.

P_N_W,

Yes, I do the 12 hour refrigerated autolyse and really like the result.

The only mixing negative I have had is with very small quantities of dough or cake recipes that the Bosch won't deal with.

What's a very small quantity - will it do a 1 pound batch?   &  What happens, how will the Bosch not deal with it? 

Thanks.

Offline Pizza_Not_War

  • Registered User
  • Posts: 388
  • Location: Portland OR
Re: Kneading Times & "Dough Creep" on Bosch Universal Plus Mixer
« Reply #4 on: February 18, 2009, 02:17:50 PM »

P_N_W,

Yes, I do the 12 hour refrigerated autolyse and really like the result.

What's a very small quantity - will it do a 1 pound batch?   &  What happens, how will the Bosch not deal with it? 

Thanks.
I am referring more to situations when you have to whip eggs & sugar then add a cup of flour using the beaters not the dough tool. The bowl is too big and the stuff just gets pushed around rather than properly mixed. Sugar & butter tends to get thrown towards the higher center point of the bowl and just sits unless you scrape it back down. I have not tried to do small dough batches as I have no need for those quantities.

Try doing your dough 4lb batch with only a 20 minute autolyse and see if that fixes your issues. Your dough formulation is very close to mine, except I use twice the salt.

PNW


 

pizzapan