I just bought a new spiral mixer to replace my dying J-hook mixer.
The J-hook mixer had 3 speeds, and we used it with the lowest one.
The new mixer only has one speed and it seems faster in comparison.
We usually mix for 6 minutes, stop for 6 and give it another 5 or 6 minutes of mixing. We tried this same times with the new mixer and the result was a dough that was more spongy.
We didn’t take into account the added friction of the new mixer, so that sponginess might be the result of an early fermentation due to the temperature of the dough. Or, and this is what I’m afraid of, the sponginess is a result of the way the mixer works (it is faster and its corkscrew-like hook kind of “rips” the dough together instead of the slow folding-like action of the J-hook mixer).
I will compensate by using colder water, hopefully this helps.
In any case, are there any disavantages of mixing faster or using a spiral mixer?
Sadly, the spiral mixer was the only option available to purchase, so I hope it was a good buy.
(I’m attaching a photo of the mixer)
The J-hook mixer had 3 speeds, and we used it with the lowest one.
The new mixer only has one speed and it seems faster in comparison.
We usually mix for 6 minutes, stop for 6 and give it another 5 or 6 minutes of mixing. We tried this same times with the new mixer and the result was a dough that was more spongy.
We didn’t take into account the added friction of the new mixer, so that sponginess might be the result of an early fermentation due to the temperature of the dough. Or, and this is what I’m afraid of, the sponginess is a result of the way the mixer works (it is faster and its corkscrew-like hook kind of “rips” the dough together instead of the slow folding-like action of the J-hook mixer).
I will compensate by using colder water, hopefully this helps.
In any case, are there any disavantages of mixing faster or using a spiral mixer?
Sadly, the spiral mixer was the only option available to purchase, so I hope it was a good buy.
(I’m attaching a photo of the mixer)
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