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How to convert a hand mixed dough to a spiral mixer recipe

BenM's picture

How to convert a hand mixed dough to a spiral mixer recipe

can anyone offer advice on taking a recipe written for hand mixing and converting it to be mixed in a home spiral mixer?  An example would be the Basic Country Bread from the Tartine book. It’s a great bread and always comes out good. I would lIke to know how I could get similar results if the dough was mixed in a tabletop spiral mixer?


semolina_man's picture

No change.  Keep an eye on it during kneading in the mixer and stop kneading when it feels right.  e.g. windowpane test or other criteria of your liking or choosing. 

albacore's picture

With a spiral mixer you gradually develop a mixing regime that works for you. I find if you get the mixing right, you need either zero or one fold, post mix.

I would start by calibrating the speeds on the mixer. Previously, spiral mixers had two speeds: 100 and 200 rpm (spiral speeds, not bowl speeds). Now they have a variable speed knob, which is an absolute curse because it makes reproducing the speed next time much more difficult.

So I would work out which numbers on the speed control knob give you 100 and 200 rpm  and only use those settings. Do do your mixing on speed 1 and develop  gluten on speed 2.