Dough "climbs" up the dough hook and isn't properly kneaded
When mixing, sometimes the dough starts climbing up the dough hook and sits still, the dough surely isn't being kneaded?
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I do struggle to mix Dough with this machine.
I have been a professional Baker and purchased this equipment as it promises to make 7 kg of dough.
I have problems making a Dough of 1.5 kg. I understand that it is only a Household machine
and that a drier dough can be too much for a small machine. But claiming this mixer makes 7kg
it's purely an overstatement. It should mix 1.5 kg at any moister content of the dough and it simply doesn't. It's a great machine for anything else but not for Dough.
You may have some advice here for me .
Kind regards Andre
Hello Andre,
sorry to hear you are running into trouble with the mixer.
The capacity of the mixer is 7 liters / 5 kg dough. That's not to say its the ideal size, but it's possible.
Drier doughs should be kneaded at a lower speed than a "normal" stickier dough. I would reduce the speed so that the dough does not slide on the bottom of the bowl, as well as mixing in the flour at a slower pace. As the dough gets saturated with more flour, the less friction there is between the dough and the bowl, and it'll take a longer time to knead.
Have a look at our video on the subject of 5kg dough on youtube.
(227) How to prepare 5 kilos of dough in Ankarsrum - YouTube
lower hydration can be a bit more of a challenge. I would be really careful with the last cup or two of flour when you mix the dough. If the dough gets oversaturated with flour towards the end the machine will have a hard time incorporating the flour since friction is so low. If that still happens and the dough starts to slide, try lowering the speed or help the dough by folding it by hand a few times until you get a stickier dough again.
the official recommendation as per the manual is to use the hook for bigger doughs, based on 1 liter+ of liquid, while the roller performs better for small doughs.
Personally? I use the roller for 99% of my baking, only the hook when doing rye or other stiff doughs.
I suggest you go ahead and try them both and see which tool fits your baking the best.
generally speaking, little bit less flour than normal goes a long way to avoid climbing of the dough. That said, thicker doughs is prone to climbing just because of their more solid structure. Some dough recipes you will have to keep an eye on, at least until you know how they behave in the mixer.
If using the roller, adjust it so that it barely moves when the dough passes by. And regarding kneading times, you should rarely need more than 10 minutes of kneading for any dough, you risk breaking the gluten rather that strengthening it.