Heavy Duty Mixer Techniques??

[heliman]

A quick question on the use of a heavy duty mixer like a TBird/Hobart 20 QT mixer...

Do you just use it in the same way as a smaller mixer - particularly the length of time for kneading?

Are there any special techniques or methods that one needs to bear in mind/apply when using a large mixer?

My dough hook should arrive in the next day or so and I want to make a large batch of Xmas pizza dough. Just want to make sure I am well prepared!!!

Rossco

[norma427]

heliman,
I am not familiar with T Bird, but I have a 20 quart Hobart mixer.  I knead the dough in the Hobart about 6 to 8 minutes.  I don't know what kind of dough you are making, but I am making a Lehmann dough with 59% hydration.
Norma

[heliman]

Thanks for that Norma...

Neapolitan style dough is what I am making. 67% hydration 12% prtotein flour blend. For cooking in a WFO.

Rossco

[norma427]

Thanks for that Norma...

Neapolitan style dough is what I am making. 67% hydration 12% prtotein flour blend. For cooking in a WFO.

Rossco

Rossco,
I am not that familiar with making Neapolitan style dough.  See if someone else answers your question. I really like my Hobart and I mixed my Lehmann  dough on speed one.  I cook my pies in a Baker's Pride oven.
Norma

[scott r]

you will want to mix a bit longer than norma to achieve her same results if you are using a 00 flour.  A 00 flour would be the typical flour used for a neapolitan pizza.   good luck