KitchenAid mixer – dough climbing up the hook

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  • This topic has 11 replies, 3 voices, and was last updated 1 week, 6 days ago by Katherine Kehrli.
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  • #5492
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversation together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating is to help all of us improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. There is more than one way to a beautiful loaf! So let me know what you find works for you.

    Katherine

    #5491
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversation together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating is to help all of us improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. There is more than one way to a beautiful loaf! So let me know what you find works for you.

    Katherine

    #5490
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5489
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5487
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5488
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5486
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5484
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5485
    Katherine Kehrli
    Keymaster

    Robin,

    Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.

    The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!

    Katherine

    #5478
    Robin Donohue
    Participant

    I watched the new Be Kind to your Kitchenaid video. Among other things, I appreciate the reminder that bread is slow and I need to embrace it, rather than being frustrated with the time involved.
    However, I wonder why we need to now add the yeast and salt separately.   We have previously been adding it at the same time with some pretty good results.

    #5355
    Katherine Kehrli
    Keymaster

    Isn’t it frustrating?! So Nathan Myrvold’s – Modernist Bread, in addition to so many website searches including KitchenAid’s says “climbing happens”.

    One way to reduce the climb is to not overstuff the bowl, limit the amount to a batch size of 2-3. I take the batch size of 4 but mix in two phases, 1/2 at a time. You can do this by creating two 1/2’s of all the ingredients – measure and prepare all the units as if for 4 but each time you go to add them to the mixer, only use 1/2. I’m shooting a video on this today and will post.

    Katherine

    #5354
    Lisa Newland
    Participant

    Hi Breaders,

    My batch of two loaves climbs up the dough hook, which I know is a common problem, how often should I stop and clean the hook off? I have been doing it about every two minutes but it makes for a long (45 min) mix.

    Thank you, Lisa in Everett

     

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