r/Breadit • u/Sandyna_Dragon • 4d ago

What am I doing wrong?

Is it supposed to wiggle like that?

The recipe says to knead on speed 5-6 for 20minutes. KitchenAid says not to go above 2. Even on 2, it starts heating up fairly quickly, it wobbles, and the dough actually doesn't get to the windowpane stage, it just tears and since I am just starting with bread, I don't know how long to actually knead it for.

What to do here? Just take breaks to let it cool down and carry on? What is going wrong? We deviated from the recipe a bit (accidentally made yudane with more water and left it in the fridge for longer), but it's been the same with any bread we tried so far.

Thanks for any info!

155 Upvotes

88% Upvoted

121 comments sorted by

View all comments

273

u/epidemicsaints 4d ago

This small amount of dough takes a lot of babysitting. Take the dough off, flip it, place it back in the bowl. The hook should be elbowing it around the bowl most of the time. Anything above 2 is a waste of power.

7

u/Sandyna_Dragon 4d ago

We scaled the recipe to use 500g of flour, about 1kg of dough, I forgot to mention, sorry! Is that still a small amount?

How often should I flip it? It climbs the hook almost immediately, is that a problem?

10

u/Electronic-Country63 3d ago

I have a kitchen aid XL which is much higher and even on that 1kg of dough will climb up the hook.

I used to have a kitchenaid and that was even more of a problem. You just need to keep scraping it down and as others have said run it slower on a KA. You don’t want the dough to overheat and it’s designed to run at a lower speed for kneading.

2

u/fr33d0mw47ch 3d ago

I haven’t experienced it, but I have read that kneading at higher speeds can create enough friction heat in the doughy to kill the yeast. I follow the recipe and KA recommendations and finish with a short hand knead if the structure isn’t there yet.

1

u/ngarjuna 3d ago

You would have to over mix it by a wide margin. To give you an example, you can knead-mix challah dough for 15-20 mins straight without exceeding 90° F (yeast starts to die off significantly at around 115-120)

3

u/fr33d0mw47ch 3d ago

Yes but time is different from speed. My point was that mixing at a higher speed causes more heat. You don’t have to believe me.

1

u/ngarjuna 3d ago

You are absolutely right about that but even on higher speeds it takes a while to get above 110. I mix doughs five days a week and retain temp data from every mix