Stand mixer troubles

[Doughdork No.15309902]

Hey /ck/. I got pic related for Christmas and I've never had a stand mixer before, so I think I might be using it wrong. Every time I try to use it to knead bread dough, it ends up sticking like crazy to the sides of the bowl. I tried mixing first then usumg the dough hook, using only the dough hook, switching up wet or dry first, gradually adding ingredients, even going so far as to greasing the bowl and it still sticks and I end up finishing by hand.

How do I stop my dough from sticking to the bowl?

[Anonymous No.15309924]

>>15309902
How long do you let it mix?

Dough that is too wet sticks to the bowl. Dough that is too dry has flour at the bottom of the bowl. Dough as it mixes is always too wet at first. But as the machine kneads it, the dough firms up a bit and begins to pull away from the sides of the bowl, and eventually stops sticking.

So try this. Put dry ingredients in. Put 3/4 of the liquids in. Start mixer. let it work, and add reserved liquids in as needed.

[Anonymous No.15309925]

You might try a different recipe or putting less liquid in it. If you're positive the dough has the right consistency, sprinkle generously with flour before trying to remove it from the bowl to prevent it from sticking

[Anonymous No.15309932]

>>15309902
Also, stop the mixer from time to time, use spatula to push stuck dough to bottom of the bowl. Often times the dough near the hook is too dry because the dough stuck to the bowl is where all the water is. So stop the mixer, use the spatula and restart mixer.

[Anonymous No.15309974]

>>15309924
I let my last batch run on medium low with the dough hook for a good 8 or so minutes and it was still sticking, but it turned out fine. I admit I like to run my bread doughs pretty moist, but even dryer mixes are sticking to this bowl.

Could it be the bowl itself? It has a polished finish on the outside but a brushed finish on the inside. I could see about getting a glass bowl if that would help. Also I like glass bowls because you can see inside them and they're nice and heavy.

[Anonymous No.15309994]

>>15309974
No. I have used my standmixer for 12 years now, different make, but same style bowl. Sticky dough is sticky dough. In fact if it doesn't stick at first, the dough will form a blob around the hook and not mix at all. Do a test batch, let the machine run for 10 or 12 min. See how that goes.

[Anonymous No.15310196]

Do you live in a humid area? You need to adjust recipes based on your climate in some cases.

[Anonymous No.15310246]

I do fast runs with the heart attachment. It sticks, but I use a spatula. So I don't over glutenize my dough I pull it and peel it quickly with oil and flour. I normally make a larger batch in my 6 quart.

SAF yeast with this recipe.. Active dry yeast is about 120% of instant yeast.

https://www.allrecipes.com/recipe/20066/traditional-white-bread/

[Anonymous No.15310269]

>>15310246
>Active dry yeast is about 120% of instant yeast.
Sorry that was worded wrong. You need 120% of active dry compared to instant yeast.

[Anonymous No.15311084]

I got one of these too and I set it to knead my bread for 8 hours. I needed to get all the air out of it and when I came back the dough was all dry and ripped apart. What is going on there.

[Anonymous No.15311119]

>>15311084
>8 hours.

[Anonymous No.15311128]

>>15311119
>circa 2021
>taking bait

[Anonymous No.15311964]

>>15309902
Your recipe sucks. Make sure a recipe uses weight and not cups. My dough stays in a ball on the hook and there is very little left on the bowl.

[Anonymous No.15313579]

>>15311964
To be fair, I don't really use a recipe. I've always started with a lower amount of flour and gradually added more while kneading as necessary, which doesn't seem to work as well for the stand mixer. I'm about to give it another go because I'm out of white bread and egg bread is too crumbly for sandwiches.

[Anonymous No.15314688]

Update. There were a few things wrong that I fixed, and one additional problem created. Firstly, I used an actual recipe and ended up adding about 10% more flour to get the proper consistency (all measured by weight). Second, I adjusted the stand mixer's height to fit the bowl; it wasn't correct out of the box and wouldn't lock down properly. Third, I cranked the speed a bit for more dough slappage and used a small percentage of bread flour for additional gluten development.

Now for the new problem... My previous loaves normally only slightly peak over the tip of the loaf pan, maybe 4 inches high at the tallest point, but this one with the 1.2kg or more weight of ingredients had enough oven spring to touch the top element in my oven. It burned a little, but I lowered the rack down so it should be fine now.

Additional: the stand mixer doesn't seem to play well with small amounts of dough; making larger batches seems to work better.

Might update later with results.

[Anonymous No.15315076]

Came out very good, but too big to fit in a single gallon sized bag. Thanks for the help, anons. Bread recipe was ala Babish, so I made the thing he made. Top of bread where there's a missing piece of the crust is where the heating element burned it.

[Anonymous No.15315506]

>>15309974
>I let my last batch run on medium low with the dough hook for a good 8 or so minutes

You should read the manual.

From the website:
Kneading Times
Kneading with a KitchenAid® mixer for 2 minutes is equivalent to kneading 10 - 12 minutes by hand.
KitchenAid® does not recommend kneading bread dough for more than 2 minutes at Speed 2, and that the total mixing and kneading time does not exceed 4 - 6 minutes.
Kneading Speeds
It is important to use only Speed 2, never higher or lower when kneading yeast dough.

https://producthelp.kitchenaid.com/Countertop_Appliances/Stand_Mixers/Bowl_Lift_Mixer/Mixer_Performance/Kneading_Times_and_Speeds_-_Stand_Mixer#:~:text=Kneading%20with%20a%20KitchenAid%C2%AE,not%20exceed%204%20%2D%206%20minutes.

[Anonymous No.15315580]

>>15315506
That would explain why the stand mixer was shaking a bit and got a little warm on the top. Still, the result was pretty good. I'll do better next time.

[Anonymous No.15315816]

>>15309902
>Getting a 700 dollar mixer for Chistmas
Wish my parents were rich as well

[Anonymous No.15315888]

>>15315816
T'was 219 ballhairs good sir, and out of my own paycheck I might add. It ain't the monster 600 bowl-lift model, just the 300w deluxe from wally world.

[Anonymous No.15316120]

>>15309902
Just let it knead longer. I am able to get a 110% hydrated dough from the mixer. The key is just running it long enough. Sometimes even 15 minutes on high (only do this on highly hydrated doughs like 80% and up since it won't burn out the motor) Granted I start at 80% and then once I have developed the gluten I slowly add water bit by bit to get 110%

[Anonymous No.15316135]

>>15313579
That's a restarted philosophy to bread making. Switch to using mass. When you start adding more flour you end up fucking with the real ratios of the recipe and you get dense trash understated bread. If you are afraid of wet doughs then withhold some water and them add more water if you feel comfortable

[Anonymous No.15316140]

>>15309974
I have a kitchenaid, I've been using it for 10 years. I made pizza dough in it tonight for the 10 millionth time to save in the fridge for later in the week/weekend. You put it on a low speed and let it knead normally. Don't run it too fast, don't have your dough incredibly moist.

[Anonymous No.15317177]

>>15316120
Have you ever tried using tangzhong for your higher hydration doughs like that?