I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear that I over-kneaded it. Any tips on length of time in mixer or how to know when to stop?
I have a KitchenAid (not the same model as yours) and the Manual gives quite specific instructions on mixer speed and timings. If by any chance you don't have a Manual you can download the one for your particular model from the KitchenAid site.
Otherwise, mix for short periods of time and do the 'window' test, then mix some more until it works. Another guideline is that the dough leaves the sides of the bowl and attaches itself to and rides up but not over the top of the dough hook.
By and large, as with many things, practice makes perfect, so stick with it and try variations and you will soon happen across the right combination of technique and timing.
Replies
Hello ricksca,
I have a KitchenAid (not the same model as yours) and the Manual gives quite specific instructions on mixer speed and timings. If by any chance you don't have a Manual you can download the one for your particular model from the KitchenAid site.
Otherwise, mix for short periods of time and do the 'window' test, then mix some more until it works. Another guideline is that the dough leaves the sides of the bowl and attaches itself to and rides up but not over the top of the dough hook.
By and large, as with many things, practice makes perfect, so stick with it and try variations and you will soon happen across the right combination of technique and timing.
Good luck with your projects.
Farinam