Bread Making Tips - KitchenAid KSM150PS - Artisan Series Mixer User Manual

Making bread with a mixer is quite different from making bread by hand.
Therefore, it will take some practice before you are completely comfortable
with the new process. We recommend you start with an easy recipe, like
Basic White Bread, until you become accustomed to making bread the
KitchenAid way. The following tips will help:
Tips for Mixing and Kneading
• ALWAYS use the dough hook to mix and knead yeast doughs.
• NEVER exceed Speed 2 when using the dough hook.
• NEVER use recipes calling for more than 8 cups of all-purpose flour or
6 cups of whole wheat flour when making dough with a 4
tilt-head mixer.
• NEVER use recipes calling for more than 9 cups of all-purpose flour or
6 cups of whole wheat flour when making dough with a 5-quart
tilt-head mixer.
• Most bread recipes give a range for the amount of flour to use. When the
dough clings to the hook and cleans the sides of the bowl, enough flour
has been added. If the dough is sticky or the humidity is high, slowly add
more flour (about 1⁄2 cup at a time), but NEVER exceed the recommended
flour capacity. Knead after each addition until the flour is completely
worked into the dough. If too much flour is added, a dry loaf will result.
• Some types of dough, especially those made with whole grain flours, may
not form a ball on the hook. However, as long as the hook comes in
contact with the dough, kneading will be accomplished.
• Some large recipes and soft doughs may occasionally climb over the collar
of the hook. This usually indicates that the dough is sticky and more flour
should be added. The sooner all the flour is added, the less likely the
dough will climb the hook. For such recipes, try starting with all but the
last cup of flour in the initial mixing process. Then add the remaining flour
as quickly as possible.
• Use a candy or other kitchen thermometer to assure that liquids are at the
temperature specified in the recipe. Liquids at higher temperature can kill
the yeast, while liquids at lower temperatures will retard yeast growth.
• Warm all ingredients to room temperature to insure the proper rising of
dough. If the yeast is to be dissolved in the bowl, always warm the bowl
first by rinsing with warm water to prevent cooling of liquids.

BREAD MAKING TIPS

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