Dough Mixer

[chopsaw]

I would like to see the dough pull away from the sides of the bowl cleanly.

At higher hydration it won't . If you drop the water as suggested , it should .
Don't over mix .

Do you store it in the refrigerator?

I do .


I tried to find the recipe you listed , and didn't see any with that hydration level .
I'm just curious to see what it says .

 

[Colin1230]

This is the first recipe I tried.

Dutch Oven No-Knead Bread

www.fleischmannsyeast.com

 

[chopsaw]

This is the first recipe I tried.

OK , thanks . I saw that one , Makes more sense , because there's stretching and folding going on there . That builds the structure of the higher hydration doughs .

1 3/4 water listed as 420 grams . Mine weighs out under 400 .
Did you bake in a Dutch oven ?

Either way , Lower the hydration in the next one , until you get used to what's what .

This is a 100 % hydration bread I did awhile back . Just as a reference for how it looks after mixing and how to handle it . You might have saw it already .

Pan de Cristal 100% Hydration

I ran across this while looking for something else . Found it on the King Author baking web site . Sounded interesting , so I gave it a shot . 500 g Bread flour 500 g water 3/4 tsp instant yeast 2 tsp salt 1 TBLS olive oil ( for the pan ) Mix everything together in a bowl . Gonna be sticky ...

www.smokingmeatforums.com

 

[BGKYSmoker]

Your mixer is nice for small dough but the start stop is a function that I would not like. If your serious about any healthy home made bread look into a KA mixer or a Zacme 4.8qt, Bosch or a spiral mixer.

I use all mine.

 

[chopsaw]

Colin1230
Taking that Fleischmanns recipe for a test run today .

 

[Colin1230]

Great! Interested to see how it turns out. I haven't got back at it yet, too many things going on. Two more Dr.s appointments today.

 

[chopsaw]

Interested to see how it turns out.

I followed it for the most part , but I used Bob' Red mill artisen bread flour .
500 grams flour , but dropped the water from 420 to 400 grams . Still gonna be wet / loose .
The rest was the same as far as ingredients .

After mixing . Pretty much what I figured it was gonna be .
First thing people want to do it add flour and continue to mix .
That leads to a tough , dense end result in my experience .


So I put some flour in my SS mixing bowl , scraped the dough in ,
then some flour on top . That's just so I can start to handle it .
I cover it and let it rest 30 minutes or so .


I did 3 sets of stretching .
This is after the first one . Rolled up , seam side down
and sides tucked in . Rested another 30 .

After the third one , I started to shape it .

It's coming together nice , put it in the proofing basket with parchment
so I can lift it out and set it in the pan .

Covered and let it rise .

Nice rise , took about an hour .

I used the blue bread oven above . Lifted the parchment and set it in the bead oven .
Pre heated the pan / oven at 425 .
25 minutes lid on , then I took it out of the pan and finished on a pizza stone .

I didn't temp it . I go by a hollow sound when tapped on the bottom .
Temp wise I like 195 to 205 . 205 - 210 would be a normal range .

Came out pretty good . Really soft texture . Nice and open too . I like it like that .



However ,, the stretching really helped build the strength of the dough ,
as did the use of the higher protein flour .

If you decide to try it , I think I would still drop the hydration . I like a normal 350 to the 500 .
You'll just have to get in and do it . I would get some bread flour too .

 

[Colin1230]

The texture of that bread looks great.

First thing people want to do it add flour and continue to mix .
That leads to a tough , dense end result in my experience .

That is exactly what I did and that is what happened. I'll keep trying that recipe at 350/500 until I get something good. Thanks for your help my friend.

 

[Colin1230]

Between walking dogs, doing laundry and working on taxes, I got to make a loaf. Did the Fleishmans recipe again and only adjusted the water to 350g. That did make a more workable dough. It turned out by far better than the first loaf.

Not the light texture of yours Rich, but an improvement. Crust was a little tough but flavor was really good. Thanks for the help.

 

[KBFlyer]

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.
View attachment 731438

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.

Cool Mixer.
I just use the handle from a wooded spoon but thats because I don't make much bread anymore. If your into watching youtube John Kirkwood has many bread videos you can learn from. Listening to his voice will make you chuckle at least it does for me LOL

John Kirkwood

Share your videos with friends, family, and the world

www.youtube.com

 

[Colin1230]

KBFlyer
KB,
That YouTube channel is great! I enjoy good quality videos and his are very well produced. I could listen to him all day. Thanks a million for the link. I'm going to enjoy it.

 

[chopsaw]

Looks like you're going in the right direction . Your next hurdle might be the equipment you're using . I spent sometime researching that to see if it has just a mix setting , but did not see any .
I agree with Rick on the starting and stopping . You might have to find the sweet spot of what works .