How much power would a mixer need to mix bread dough?
Thinking of getting my dad a hand mixer for his b-day since he has recently been starting to make bread and says that it's a pain having to do it by hand. Would a 450W hand mixer do the job? I don't want to waste my money if it's likely that it'll fail while mixing,
What's the best dough mixer that can mix 20 lbs of bread dough?
I am a home baker and can’t recommend a brand. I will say that 20 lbs is a lot of dough to stretch and fold by hand … but it could be done.The size needed can be handled by a planetary mixer (like the Hobart mentioned by others) or a spiral mixer which is often used for larger volumes.Another factor is whether these 20 lb doughs need to be made 3 times a day or 3 times a year.Shopping for a Commercial Mixer by CapacityPlanetary and Spiral Mixers
What do you use a dough hook for with a hand mixer?
Don't, it's a trap!!!You really, really knead a sturdy stand mixer. That, or just knead it all by hand. It's pretty simple to learn, and is great for toning those bracial radii.
About Alton Brown's stand mixer on Good Eats?
AB's always talking about equipment on Good Eats. Where to get them, what not to get, wattage, etc., etc. Does anyone know if there is an episode where he talks about his stand mixer or stand mixers general?
If I mix dough in a food processor rather than a dough mixer, will I also need to knead it?
A food processor makes an adequate dough. I prefer other methods but have made doughs in my food processor. Tip the dough out onto a lightly floured counter and stretch it into a rectangle. Fold it letter-style and rotate it, stretching and folding one more time. Based on the look and feel of the dough (maybe do a window-pane test), I would stop or knead some by hand.Other options for kneading:In my opinion, bread machines do an excellent job of kneading.Electric mixers do a good job of kneading.Hand kneading is relaxing and works well for normally hydrated doughs.I prefer to work wetter doughs by stretching and folding the dough and that is the normal method I use for kneading dough.
Warm or cool water in bread dough?
vintage -- activate the yeast in water that is 105 to 110 *F. After the yeast becomes active feed it with 1 tea spoon sugar and 3 table spoons flour, let rise until double in volume. this takes about 15 min. Now you are ready to start mixing your bread dough. Follow the recipe that you are using . Just remember the ideal temperature for bread dough is 78*F. Most home bakers rush the dough by using warmer water .But this causes the bread to have a course texture. For a finer texture especially in summer time keep the dough as near 78*F. As possible. once the yeast is active it doesn't mind the cooler temperature it just slowes down a bit.But you will have a better loaf of bread . Happy baking I hope this will help you. PS. Old time bakers had a formula to determine what tmperature water to use. # 1 -- Dough temp. wanted x 3 --(78* x 3 = 234. ) # 2 ADD togeather mixer friction 10* Flour tempiture-- room tempiture. Substract this total of # 2 from # 1 That will give you the tempiture the water should be to make the dough 78*F.--- If you are not using a stand mixer omit the friction temp. jim b