爱做面包的太阳花
Jul 18, 2021
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Pullman Dough Mixing Process ❤️ Hotel Pullman Loaf
吐司打面过程❤️旅馆吐司
This is my dough-mixing video for the Hotel Pullman Loaf.
I forgot to film right at the beginning when loading the ingredients into the bowl.
The recording starts about 20 seconds into mixing.
💡 Baker's Q&A & Troubleshooting (7)
Distilled from Author's NotesQ:Can I mix the dough to about 70% gluten development before adding both the yeast and the butter? Or mix the butter in first and add the yeast afterward?
A:I don't recommend that. If you add dry yeast late in mixing, there isn't enough free liquid left to dissolve it thoroughly, so it won't distribute evenly through the dough. And if you add extra water with the yeast at that stage, it will disrupt the gluten network you've already built.
Q:What is the smallest batch of dough you can mix in this stand mixer?
A:I regularly mix single-loaf batches (one 450g Pullman pan) in it.
Q:Is this mixer loud? I've seen so many people complain about the noise that I've hesitated to buy one.
A:I never really noticed until you mentioned it! Thinking about it now, it is fairly loud, but the sound hasn't bothered me at all.
Q:What speed settings do you use when mixing dough?
A:I mainly use Speed 2. For the fastest stretch shown in the clip, I bumped it up to Speed 4 briefly for just 1 to 2 minutes, then dropped right back down to Speed 2.
Q:I have the exact same stand mixer, and I've been kneading dough on Speed 6!
A:Speed 6 the whole time? It's amazing the motor hasn't burned out, that build quality is seriously impressive 👍👍👍.
Q:Where did you buy your stand mixer, and how much did it cost?
A:I bought it directly from the official KitchenAid website for $699 ($762 USD after tax).
Q:Which KitchenAid model is this? The head doesn't wobble or bounce at all!
A:It's the KitchenAid Commercial 8-Quart bowl-lift mixer.
💬 Website Comments (0)
Curated reader Q&As and troubleshooting notes are listed above.
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