Best mixer for 52% hydration bagel dough? | The Fresh Loaf
I followed the directions I saw on the Bread Beckers video, adding the liquid first, then gradually incorporating the flour. Once the gluten starts to become organized, the scraper acts more like a spiral's breaker, holding the dough mass while the spinning bowl twists and stretches it. A similar action occurs when the dough is stretched between the breaker and the... For really dry doughs, and 52% hydration is really dry, you might want to stop the machine, reach in and massage the dough and pick up any stray bits of unincorporated flour. I tried mixing the bagel dough in ITJB, with 52% hydration, as dense as dough can be. I first used my friend's loaned Electrolux Assistent (the Magic Mill brand, over 10 years old). As for your questions, Gary, I started with the roller and mixed at low speed (no #'s on this old model), then when the dough balled up I moved the roller about 1/3 of the way to the middle. My questions is for Bosch Universal owners: Have you done bagels with the Bosch. It just couldn't cut it--even after trying (first) the roller and then the dough hook, then back to the roller. So I went back to my old method, first a short spin in the food processer in two halves, then, surprise, surprise, went over to my KitchenAid Pro 6 (with a newly purchased spiral dough hook). I kneaded first on low to medium speed, then moved to medium high (this was about 6-7 minutes kneading time). In general, the kneading times for spiral mixers suggested by Hammelman in. Thanks for the Bosch info, dwcoleman and David. the dough is stretched and twisted in opposite directions until the breaker releases it to be squeezed again by the roller. Here I am again, deciding between the Bosch and the Electrolux. The scraper at first pulls the dough away from the sidewall and turns it so it goes through the roller at a different angle. It isn't necessary, and may be contra-indicated, for the DLX to run at high speed to knead dough. The roller primarily squeezes the dough. The dough never got past the lumpy stage and never really "caught on. " (I even coaxed it with the spatula and divided it into 3rds and 4ths. Start the mix at the lowest speed (knob pointing to 12 o'clock), with the roller ¾ in. from the bowl. Let the dough rest to equalize hydration and unravel the protein blobs before kneading. Sweep the roller arm across the middle a few times, then add the rest. Thanks Gary, dwcoleman and David for your help (it really does help. Maybe because the dough was beaten down by this time it worked.