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?