- This topic has 4 replies, 5 voices, and was last updated 3 years, 1 month ago by Sybillie Tomlin.
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I find myself standing guard with a spatula during the crucial time of mixing ready to move the creeping dough down a bit.
I also noticed that it helps to have a very clean bowl and hook before each new batch.
@ M Miller, I find oil helps. Here’s what I did:
Mix about one-third of the olive oil into the oatmeal after it cooks. As it cools, stir the porridge a few times. Reserve the remaining olive oil and honey to add directly into the dough.
Mix the yeast and salt into the dough as normal. I watched it carefully and pulled the dough down before it started to creep. Once the salt is mixed it, I put the mixer on the lowest speed and drizzle a little of the olive oil along the side of the bowl. Let it mix. Once you see the dough start to creep again, drizzle in a little more oil. Once the oil runs out, use the honey. I think I added the oil and honey in 6-7 drizzles/spoonfuls throughout the process. I also found keeping the mixer on the lowest speed and keeping the top of the dough hook moist helped, too.
It’s not a great workaround. I requires you to watch the dough more than usual, but it works. For me, I’ll either drop the batch formula down by 1 loaf to reduce the amount of dough in the bowl, or I’ll divide the dough in half and do in batches. It will just depend on the amount of time I have that day. In a pinch, though, adding the oil and honey later will work. Good luck!
I would try a slower speed, until the dough becomes more cohesive. Note that different models of Kitchen Aid have different capacities, so you will need to check your specific model to understand its capacity (the weight of flour+water).
I’ve had the same issue with my Kitchen Aid making two loaves. Is there a maximum amount of dough is recommended for the Kitchen Aid?
I’ve had the same issue with my Kitchen Aid making two loaves. Is there a maximum amount of dough is recommended for the Kitchen Aid?
Hi,
(Testing out the forum but also asking some of my real questions 🙂 ).
My real question is that I’m trying out using my kitchen aid (Artisan entry level model–not sure the size of the bowl) and using the classic formula using a 2 loaf batch. The dough changes consistency throughout the mixing process but at one of the stages, the dough it is traveling all the way up the dough hook and beyond where you attach it to the machine. It’s making it quite messy to clean up afterwards. Any suggestions on what I might be doing wrong?
Also–is this the type of question you want here or in the tips and tricks?
Thanks!
M Miller
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