Hi Fini van Breugel, we have the same mixer and the same spiral hook. However dough always climbs to the top. Can you give any tips? I did notice that your dough seems to start out much more wet'and we didn't try the 15 minute rest yet. We usually use 800 grams of flour; but occasionally also 400 or 500. [edit] Also; what height adjustment did you use on your spiral hook?
+Jonathan Veldhuis Hallo Jonathan, ik neem aan dat je Nederlands spreekt met die achternaam. Mijn deeg is inderdaad nogal nat. Ik gebruik minstens 65% vocht. Je machine is daar blij mee en je krijgt een mooier brood. Vocht is de beste broodverbeteraar. Dan zal het kneden ook beter gaan. De hoogte instelling van je deeghaak is ongeveer een vingertop (tussen nagel en binnenkant en als je niet té dikke vingers hebt. :-)) van de bodem van je kom. De spiraalhaak kneed niet alleen horizontaal zoals de originele C-haak, maar ook verticaal en zou je deeg naar beneden moeten drukken. Heel soms moet ik het ook een beetje helpen maar meestal niet. 800 gram bloem is aan de grens van wat je machine aankan. Bedenk dat er ook nog van alles bij gevoegd wordt. Lees het boekje er even op na. Ik doe het op standje 2 maximaal. Laat even weten hoe het nu gaat? Wat bedoel je trouwens met die 15 minuten rust? Autolyse of zo? Groetjes, Fini
@@jiggsle Hi Jonathan, I assume you speak Dutch with that surname. My dough is indeed rather moist. I use at least 65% liquid. Your machine likes it and it yields a better bread. Nothing improves your bread more than liquid. The kneading will also be easier.
8 minutes seems very long - Remember the mixing is oxidising the dough too. But, yes window pane test is all. I get that in four minutes at speed 2. Richard Bertinet and Hamelman both say it should be around four minutes and say to wait for the dough to first lift off the bowl and leave it clean and then start slapping the sides occasionally. Dough scraper for the bowl... It will bet is pretty clean and saves on wasting aluminium foil (Think environment please :) ). Thanks for the nice video.
Thank you for your comment. The info of Bertinet and Hamelman is quite depending on the speed of the individual machine. Some machines go faster and others slower. The only criterium is the window pane! I know Hamelman. He is a professional baker and we provide for hobby bakers. Most hobby bakers want to perform like a professional baker who went to school for a couple of years...... I agree to your comment on the alu foil. It takes enormously energy to produce and to recycle it. I don't like using it. But for some purposes it is, used wisely, very usefull.
@@superdoughhook Yes, I hear what you imply about the dangers of copying commercial bakers who are 'preaching' to home bakers. Not all practices convert well to the small home batches produced every few days. A 100% hydrated poolish kept on the kitchen top and fed every day is perhaps one such example. Anyway thanks for the video. I usually bake by hand and decided to use the Kenwood for the first knead to see how it manages. Doing stretch and fold after that. You're video was helpful. Thanks
Within limits this is quite normal. Every action creates a reaction. I do not know exactly what the KMix user manual says. I know that the Kitchenaid head can be adjusted. Perhaps for your machine too. Also keep in mind that you do not too much flour! and more water than prescribed. Makes the dough softer and gives a much better bread. Good luck!
herik63 this dough hook is of an aluminium/zinc alloy. So not coated. But there is no need as the DOUGH sticks together very well and a quick rinse under a running tap is all you need to do.
+Elisa Salgarelli Hello Elisa, you can buy this at EBAY.NL or EBAY.COM. Look for: spiral doughhook kmix www.ebay.com/itm/JP3-Spiral-Dough-Hook-for-Kenwood-kMix-Chef-Classic-A701A-A703-A901-A901P-KM336-/321929513842?hash=item4af47e8b72:g:0QwAAOSwxYxUxRMR
I agree Robert! But this is a well used piece of aluminium that I keep for these sort of jobs. Aluminium uses a lot of energy to produce and also to recycle! I hardly use any, but sometimes a good neighbor or friend brings me things covered in alu.
fantastic
Luckily the latest kmix came with improved dough hook which works just fine, good that they figured out! 😄
Thank you very much for this info. Enjoy the kneading!
Hi! It would be nice to ear the noise of the mixer :) thanks for the content nonetheless
Nice 🥰
Thank you.
Hi Fini van Breugel, we have the same mixer and the same spiral hook. However dough always climbs to the top. Can you give any tips?
I did notice that your dough seems to start out much more wet'and we didn't try the 15 minute rest yet. We usually use 800 grams of flour; but occasionally also 400 or 500.
[edit] Also; what height adjustment did you use on your spiral hook?
+Jonathan Veldhuis
Hallo Jonathan, ik neem aan dat je Nederlands spreekt met die achternaam.
Mijn deeg is inderdaad nogal nat. Ik gebruik minstens 65% vocht. Je machine is daar blij mee en je krijgt een mooier brood. Vocht is de beste broodverbeteraar. Dan zal het kneden ook beter gaan.
De hoogte instelling van je deeghaak is ongeveer een vingertop (tussen nagel en binnenkant en als je niet té dikke vingers hebt. :-)) van de bodem van je kom. De spiraalhaak kneed niet alleen horizontaal zoals de originele C-haak, maar ook verticaal en zou je deeg naar beneden moeten drukken. Heel soms moet ik het ook een beetje helpen maar meestal niet.
800 gram bloem is aan de grens van wat je machine aankan. Bedenk dat er ook nog van alles bij gevoegd wordt. Lees het boekje er even op na. Ik doe het op standje 2 maximaal.
Laat even weten hoe het nu gaat?
Wat bedoel je trouwens met die 15 minuten rust? Autolyse of zo?
Groetjes,
Fini
I would like to know the reply to this too. In English please.
@@jiggsle Hi Jonathan, I assume you speak Dutch with that surname.
My dough is indeed rather moist. I use at least 65% liquid. Your machine likes it and it yields a better bread. Nothing improves your bread more than liquid. The kneading will also be easier.
8 minutes seems very long - Remember the mixing is oxidising the dough too. But, yes window pane test is all. I get that in four minutes at speed 2. Richard Bertinet and Hamelman both say it should be around four minutes and say to wait for the dough to first lift off the bowl and leave it clean and then start slapping the sides occasionally. Dough scraper for the bowl... It will bet is pretty clean and saves on wasting aluminium foil (Think environment please :) ). Thanks for the nice video.
Thank you for your comment. The info of Bertinet and Hamelman is quite depending on the speed of the individual machine. Some machines go faster and others slower. The only criterium is the window pane! I know Hamelman. He is a professional baker and we provide for hobby bakers. Most hobby bakers want to perform like a professional baker who went to school for a couple of years......
I agree to your comment on the alu foil. It takes enormously energy to produce and to recycle it. I don't like using it. But for some purposes it is, used wisely, very usefull.
@@superdoughhook Yes, I hear what you imply about the dangers of copying commercial bakers who are 'preaching' to home bakers. Not all practices convert well to the small home batches produced every few days. A 100% hydrated poolish kept on the kitchen top and fed every day is perhaps one such example. Anyway thanks for the video. I usually bake by hand and decided to use the Kenwood for the first knead to see how it manages. Doing stretch and fold after that. You're video was helpful. Thanks
Ten Robot kenwood je dobrý a super akorat
please in English.
Hi, I've just bough a kmix and using it first time I am noticing the head moving/jiggling when mixing an elastic dough. Is this normal? Thanks
Within limits this is quite normal. Every action creates a reaction. I do not know exactly what the KMix user manual says. I know that the Kitchenaid head can be adjusted. Perhaps for your machine too. Also keep in mind that you do not too much flour! and more water than prescribed. Makes the dough softer and gives a much better bread. Good luck!
Fini van Breugel thanks 👍
Beautiful! Does the spiral dough hook come with the kmix, or did you purchase it separately?
It does not come with the KMix. You can buy it from superdoughhook.com
Fini van Breugel I appreciate the quick response and the video as well, happy baking!
Hallo, is this a inox hook? or is a metal with nonstick treatment?
herik63 this dough hook is of an aluminium/zinc alloy. So not coated. But there is no need as the DOUGH sticks together very well and a quick rinse under a running tap is all you need to do.
Fini van Breugelany thanks! :)
herik63 something like this? nl.wikipedia.org/wiki/Zamak
Hello, in the meantime there is also a Stainless Steel doughhook available.
+Fini van Breugel really?? link? a lot of people complaining with the original one here in Italy
Ich konnte freundlich wissen, wo Sie diesen Hook gekauft? Ich kann es nicht finden!
+Elisa Salgarelli
Hello Elisa,
you can buy this at EBAY.NL or EBAY.COM. Look for: spiral doughhook kmix
www.ebay.com/itm/JP3-Spiral-Dough-Hook-for-Kenwood-kMix-Chef-Classic-A701A-A703-A901-A901P-KM336-/321929513842?hash=item4af47e8b72:g:0QwAAOSwxYxUxRMR
Kneading fail
What a waste of aluminium
I agree Robert! But this is a well used piece of aluminium that I keep for these sort of jobs. Aluminium uses a lot of energy to produce and also to recycle! I hardly use any, but sometimes a good neighbor or friend brings me things covered in alu.
No good dough rapping around the hook not mixing properly
Try using a bit more water.
It needs attention, pause, scrape dough off the hook then resume