Just wanted to post a satisfying video. I’m using a kitchenaid-professional 600 with a spiral hook, and it works wonders.
The secret is to slowly add water and to use ice. Like 50/50, counting it as your total hydration. Allows you to mix for longer periods of time, and makes your dough a bit tighter, making it a lot easier to mix.
DDT was around 68f, hydration was 70%. I rested it for 5 minutes inside the bowl before rounding it out. No additional folds were needed! Just bulk fermented it for an hour
by FutureAd5083
6 Comments
Looks 👍
One silly question. How do you feed your stiff starter? Your dough looks perfect.
Do you ever run into problems with the mixer itself overheating? I usually run into that problem if I plan to knead with it for more than 15 mins
That’s pretty much my process as well. I knead for 5 minutes. Except I don’t have the 600. I have a 20 year old 5 quart. But it still gets the job done. 😊👍🏻
So glad you posted this. Earlier in another post, someone said you couldn’t knead dough in a KA at all. This proves you can, as I have been doing for decades. Great job!!
Curious how easy it is to stretch. I’m always frustrated with the stretching. Sometimes it feels just too tight.