Five ways to limit dough climb
Bread dough mixed using a countertop stand mixer, such as a KitchenAid, sometimes climbs up the dough hook and can even clamber over the dough guard, thus threatening to foul the planetary gear. A collateral problem is that sometimes the whirling dough simply spins without getting mixed.
Previous posts have discussed three actions to limit dough climb: (1) oil the dough hook before mixing; (2) slightly increase hydration level of the dough; and (3) increase the rotation speed of the dough hook. All of these interventions have been helpful in my experience with a KitchenAid Artisan 5-quart mixer making various sourdough breads.
Recently I noticed that KitchenAid makes two distinct dough hooks that fit the Artisan 5-quart mixer. The are identical in form but different in materials. The hook that comes standard with the blender is coated metal. Based on the light weight, the metal may be aluminum alloy. I don’t know the coating material but apparently KitchenAid used nylon on some earlier dough hooks. The hook that KitchenAid sells as an add-on is stainless steel. I bought that one in order to compare.
Based on mixing several doughs with both the stainless steel and the coated metal dough hooks, my impression is that the stainless steel causes substantially less dough climb than the coated metal.
Can anyone corroborate or explain these observations?
[Addendum, 21 Dec 2021] Here is another solution, which just came to my attention: a mixer dough shield that clips onto the collar of the KitchenAid dough hook. I've used it a couple of times so far and my preliminary experience has been good.
I can't corroborate, but similarly, I got a spiral dough hook for my Artisan 5 qt. It is made from stainless steel, and is quite heavy. Not only does the dough not climb the hook (different mixing action), but it kneads better and the machine is quieter with it.
Precaud, when I was researching stand mixers I looked for one with a spiral hook. That led me to KA Professional Series. The model you have would have suited me better, but I read that the spiral hook should not be used with it because it could damage the motor.
Maybe things have changed, or the source I read was mistaken, or maybe a spiral hook should not be used with the models that come with a C-hook. Did you come across any information like that?
Edit: This is from KA's site:
The spiral-shaped dough hook has a corkscrew shape that kneads by pushing dough off the bottom of the mixing bowl. It is sometimes labeled as a “Powerknead dough hook” depending on the model. This style of dough hook comes with large capacity bowl-lift stand mixers and cannot be used with a tilt-head stand mixer.
and decided to ignore it. I've never seen any evidence given to substantiate the POV that the tilt-head mixers can't handle a spiral. Some have opined that it's an issue of the hook's weight straining the gears. But that would only be true at startup. Once it's moving, the mass of the hook is beneficial, acting like a flywheel, resulting in more available torque and smoother operation. That is exactly what I experience is happening with it. The mixer is smoother and quieter with it. And the bowl is more secure.
I think the wording of that quote from KA needs to be taken literally. All it really says is that their spiral hooks can not be used with a tilt-head. Fact is, they don't fit. it does not say a spiral should not be used...
I didn't think it was the hook's weight, but its modus operandi. The C pushes the dough against the sides, whereas the spiral pushes it down. I did read a post saying a machine using a spiral hook needs a "thrust gear" which the Artisan doesn't have.
But, I know nothing about it and you seem to, so I won't argue with success. :)
I don't claim to know anything about it, Moe. I'm just paying attention to how the machine operates with it. And how clever marketing dept's can be at moving buyers upscale. I only use the thing maybe once a month so I may never see the end of the story :)