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.