Dough Mixer

[Colin1230]

I finally bought a dough mixer. It's this one.

https://www.amazon.com/Electric-Function-Household-Kneading-Stainless/dp/B0FPQJB863/ref=mp_s_a_1_13_sspa?crid=3A2F1LZOXTUH9&dib=eyJ2IjoiMSJ9.MD4CjlSda8GUt7IXdXj6p_0SNDLxAeuDvKSGl3lLjHul5LEa2mhKAiyplVZqLMzv5FKvQi3ZeIg5jDmbxiKg7lTnv9KobJWefReMnTXHe5ui7-YHq_NmK8Es7ZmUb2DH8LMBoTU1NbA0rnnhVyHkBIowRb5g1jANvOPPmLxaGhRBlV4UGcrN8_nrdxY4v--wWspIZHsPq5gslMyy_14kqw.IsOKIYvoBf-Vne06LOS7qsRPUcD96lgaSbtSGWFx1F4&dib_tag=se&keywords=dough+mixer&qid=1771170301&sprefix=dough%2Caps%2C205&sr=8-13-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfbXRm&psc=1

I mixed up a batch using Fleishmans Fast Acting yeast just for a test run. The mixer worked very well but was a little noisier than I expected being belt drive rather than gear drive. The bread didn't turn out very good but wasn't the machines fault, it was mine. Out of the box the machine is heavy and well made. The mixing bowl is heavy stainless also. I like how it warms the bowl to 87* after mixing.

I only had enough flour on hand for one batch so it's to the store I go. It's my goal to come up with a recipe for one small loaf and 8 to 10 dinner rolls of flavorful yeast bread. Once I get that down, then try sour dough.
Thanks for looking, folks.

 

[Steve H]

Interesting. I'll be interested in seeing the results. With my bread machine. I usually don't use the bake feature. Just for mixing and the first rise.

 

[Brokenhandle]

It's hard to beat any type of fresh made bread!

Ryan

 

[Colin1230]

Interesting. I'll be interested in seeing the results. With my bread machine. I usually don't use the bake feature. Just for mixing and the first rise.

Yeah Steve, that is basically all this mixer does. We will use the kitchen oven to bake. This bread making is going to be like learning to crawl before you walk for me. The first batch smelled good and tasted good but was waaaay too dense.

 

[voyager 663rd]

Seeing as it's belt drive (I thought DC was direct, right off the spindle but oh well), did you look into availability of replacement belts when a new one is needed?

 

[chopsaw]

The first batch smelled good and tasted good but was waaaay too dense.

There's help out there ,,,
Don't get frustrated .
You doing sourdough or regular yeast bread ?

 

[Colin1230]

Seeing as it's belt drive (I thought DC was direct, right off the spindle but oh well), did you look into availability of replacement belts when a new one is needed?

No, I did not. The first thing I need to do is wear it out. Then I will look into that problem. If this hobby takes off, I would likely replace it if parts are not available. It feels substantial so, fingers crossed.

 

[Colin1230]

There's help out there ,,,
Don't get frustrated .
You doing sourdough or regular yeast bread ?

Thanks Rich.
Flour is cheap and I don't mind making mistakes. You and Rick are my inspiration. ( um, enablers). Just doing yeast to get my feet wet.

Easy, peasy to get the work flow figured out.

 

[BGKYSmoker]

Cool beans.

Lets make some.

 

[chopsaw]

Take a look at this if you have not seen it . You may or maynot be interested , but it makes a nice loaf of bread .

Italian Loaf

Stumbled across a new recipe and method for Italian bread . I've made it 4 times with pretty consistent results . 2 cups warm water 1 3/4 oz. cake yeast . ( I used 5 tsp dry ) 5 3/4 cups bread flour 1 TBLS Brown sugar 2 Tablespoons olive oil Egg white Sesame seeds Bloom yeast in the...

www.smokingmeatforums.com

I did a bake lab for A.B. Maury several years ago . They own Fleischmann's yeast . I had to go back and set a tortilla machine after they were up and running . Stand mixers running all day long .
Making bread , rolls , pizza dough ,,, all kinds of cakes and muffins . Smelled awesome in there .
So I support Fleischmann's but also use SAF brand . Red bag .

I add 5 grams of yeast to my " Sourdough " . I never time it right , and the yeast helps with that .

Flour is cheap

I'm using King Arthur bread or AP , or Bob's redmill Artisan bread flour .
The flour will make a difference .

You'll get there . List up what flour you're using and a formula .
Plenty of help here .

 

[voyager 663rd]

Thanks Rich.
Flour is cheap and I don't mind making mistakes. You and Rick are my inspiration. ( um, enablers). Just doing yeast to get my feet wet.
View attachment 731447
Easy, peasy to get the work flow figured out.

Ditch the packets ! Way way too expensive for what you get.

Either buy in bulk (ie 1lb pouch of Saf Red--keep a portion in the freezer till needed) or go the overnight no knead route (1kg of flour needs 1/4 teaspoon of yeast for example) or the sourdough route that uses NO commercial yeast.

 

[Colin1230]

Take a look at this if you have not seen it . You may or maynot be interested , but it makes a nice loaf of bread .

Italian Loaf

Stumbled across a new recipe and method for Italian bread . I've made it 4 times with pretty consistent results . 2 cups warm water 1 3/4 oz. cake yeast . ( I used 5 tsp dry ) 5 3/4 cups bread flour 1 TBLS Brown sugar 2 Tablespoons olive oil Egg white Sesame seeds Bloom yeast in the...

www.smokingmeatforums.com

I did a bake lab for A.B. Maury several years ago . They own Fleischmann's yeast . I had to go back and set a tortilla machine after they were up and running . Stand mixers running all day long .
Making bread , rolls , pizza dough ,,, all kinds of cakes and muffins . Smelled awesome in there .
So I support Fleischmann's but also use SAF brand . Red bag .

I add 5 grams of yeast to my " Sourdough " . I never time it right , and the yeast helps with that .


I'm using King Arthur bread or AP , or Bob's redmill Artisan bread flour .
The flour will make a difference .

You'll get there . List up what flour you're using and a formula .
Plenty of help here .

Thanks for the info and link, Rich. Very helpful. My apologies for slow reply, busy week with the warm weather. I got caught up on some badly needed yard work at home and church. Cold again this weekend so I will give your recipe a try.

For now I'm using store brand AP flour. 5 lbs. won't last long and I'll try some bread flour next. The first recipe I got from the Fleishman web site.
500g AP flour
420g warm water
1 pkg Rapid Rise yeast
9g salt
2g granulated sugar
5 minute mix time and 45 minute first rise ( not enough of either I'm thinking ).
I think I want to try this again with 10 min. mix and 1 to 1 1/2 hour fermentation. Knock it down and shape. Let it rise to double and bake. Am I anywhere close?
Thanks again, Rich. I appreciate the help.

 

[chopsaw]

For now I'm using store brand AP flour. 5 lbs. won't last long and I'll try some bread flour next.

You can use AP , just look for unbleached and a higher protein content . I use King Arthur or Bob's Redmill . There's better flours out there , but I can get these easily around me .

The instant yeast can be added right into the dry mix . If you start using " active dry " , You'll need to proof it in water first .

5 minute mix time and 45 minute first rise ( not enough of either I'm thinking ).

Try adding your dry ingredients minus the salt in your mixer , and combine .
Add the water and mix just until it comes together . It will be " shaggy "
Cover with a towel and let it sit 10 or 15 minutes .
Then add the salt and finish mixing until it pulls clean from the sides .

Let it rise in the bowl , covered . Until doubled in size , roughly .
Punch down and go into your bread pan . Let it rise a second time , then into a pre heated oven .

 

[BGKYSmoker]

420g water for 500g of AP is way too much, your not going to have a sloppy mess that wont shape unless you go right into a bread pan. Drop your water to 300-325

 

[chopsaw]

100% agree with Ricks comment . It's a high hydration for sure . That's why I mentioned going into the pan for the second rise .
I work with a lot of high hydration doughs . It's a challange for someone just starting out .
Since you're using a generic AP flour , that might work in your favor . A reason for mix to combine , then cover and give that flour time to soak up the liquid .

My basic mix is 500 grams strong flour and 350 grams water .

 

[BGKYSmoker]

When farmers market time gets here I use yeast for loaves and rolls.
I have used saf instant and bellarise but I keep going back to this one.
I get at the Spanish market but I think its on salmazon too.

 

[Colin1230]

Thanks guy, I'll give it a try. Come to think of it, I did add a little more flour to that sticky mess of a dough ball. Can I assume more mixing time would help also.
The machine mixes for 3 seconds and pauses for 3. The mix/knead timer can be set up to 15 minutes. I would like to see the dough pull away from the sides of the bowl cleanly.

 

[Colin1230]

When farmers market time gets here I use yeast for loaves and rolls.
I have used saf instant and bellarise but I keep going back to this one.
I get at the Spanish market but I think its on salmazon too.

View attachment 731628

Thanks for the tip, Rick.
I'll be trying some instant yeast when my packets of rapid rise are gone. I think more recipes call for the instant and it's certainly cheaper. Do you store it in the refrigerator?

 

[BGKYSmoker]

Thanks for the tip, Rick.
I'll be trying some instant yeast when my packets of rapid rise are gone. I think more recipes call for the instant and it's certainly cheaper. Do you store it in the refrigerator?

In a qt mason jar in the frideg, the other bag bag goes into a freezer zip lock and in the freezer.

 

[BGKYSmoker]

Thanks guy, I'll give it a try. Come to think of it, I did add a little more flour to that sticky mess of a dough ball. Can I assume more mixing time would help also.
The machine mixes for 3 seconds and pauses for 3. The mix/knead timer can be set up to 15 minutes. I would like to see the dough pull away from the sides of the bowl cleanly.

With mixing pauses like that in order for your dough to pull away you could be looking at doubling your time mixing. Adding more flour small amounts at a time is ok, however you could get a raw flour taste in the final product. flour need to hydrate that why I do an autolyse before adding salt or starter.