I bulk ferment for around 4-5 hours. You get a feel for when it is right and I have perhaps been lucky. I have now started measuring temperature carefully and not assume it is at room temp and also take a small amount into a jar to measure the rise. I needed a lot less folds using the mixer. I have since done the water and Levain first and then added the flour and had the best results yet with the clock starting at this point and not an hour later when adding to the Autolysed flour. I am also now using flours that have Canadian Wheat as their higher protein content allows more water without it being a sticky mess at first. Each run is a learning curve but clearly if you are making 7Kg of dough you can’t experiment too much. The mixer easily coped with 7KG total at 75% hydration and makes 10 good sized loaves. I love this machine and using trays as it saves so much mess and effort and I am glad I didn’t mum the domestic trying to be commercial machines. This thing is a beautiful beast and the 5 or 7 would be ideal for most people.
Not that I noticed. I think Speed one is where the mixer was full and I used it to not splash flour everywhere and it was probably under more load. It is remarkably quiet in use. There was a washing machine operating in the background.
@@Stephenhughes1968 I have the same maschine. The sound in step 1 and 2 is different because due to the higher torque load für the motor and the gear system. This is normal due to KYS!
Nice video, thank you for sharing
Great video with very usefull down to earth advice, thank you. How long do you proof your sourdough and at what temperature?
I bulk ferment for around 4-5 hours. You get a feel for when it is right and I have perhaps been lucky. I have now started measuring temperature carefully and not assume it is at room temp and also take a small amount into a jar to measure the rise. I needed a lot less folds using the mixer.
I have since done the water and Levain first and then added the flour and had the best results yet with the clock starting at this point and not an hour later when adding to the Autolysed flour.
I am also now using flours that have Canadian Wheat as their higher protein content allows more water without it being a sticky mess at first.
Each run is a learning curve but clearly if you are making 7Kg of dough you can’t experiment too much.
The mixer easily coped with 7KG total at 75% hydration and makes 10 good sized loaves.
I love this machine and using trays as it saves so much mess and effort and I am glad I didn’t mum the domestic trying to be commercial machines.
This thing is a beautiful beast and the 5 or 7 would be ideal for most people.
Thank you, sir, but I have a question: Is the sound at speed number one different?
Not that I noticed. I think Speed one is where the mixer was full and I used it to not splash flour everywhere and it was probably under more load. It is remarkably quiet in use. There was a washing machine operating in the background.
@@Stephenhughes1968 I have the same maschine. The sound in step 1 and 2 is different because due to the higher torque load für the motor and the gear system. This is normal due to KYS!