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Running the mixer faster - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Running the mixer faster

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  • Running the mixer faster

    I have been making an 80% focaccia and some 70% whole wheat sourdough recently, where you really have to run the mixer at a high speed in order to develop enough gluten to actually form a dough ball. If you run it any slower, you just end up with a puddle.

    My question is what is the theory behind higher and lower mixing speeds. I guess I know that a lot of high speed mixing creates friction and heat, which aren't good for my dough -- but beyond that, I'm still learning.

    What's at play here, and does higher speed mixing work out OK when you are working with higher hydration doughs?

    Thanks all,
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Running the mixer faster

    The best description of the difference of mixer speeds that I've seen is in the Michael Suas book. He describes three different mixing routines, which seem to differ only by mixer speed, that results in different textures. Slower - courser; faster = finer... if I recall correctly.

    EDIT: For a summary, check out the Summer 2007 newletter regarding "short mix, intensive mix, etc."

    Last edited by BrianShaw; 03-31-2009, 07:03 AM. Reason: Added source of summary information


    • #3
      Re: Running the mixer faster

      Very nice. Thanks Brian.

      What do you think they mean by short and intensive in terms of minutes? The article makes a lot of sense and brings forward the idea of gluten development during bulk fermentation -- beyond mixing. Nice.

      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Running the mixer faster

        Example mixing times from the Suas book
        (assuming a spiral mixer @ 100 RPM in first speed and 200 RPM in second speed):

        short mix = 4 to 5 minutes to incorporate ingredients + 6 minutes for gluten development. All in first speed.

        Improved mix = 4 to 5 minutes to incorporate ingredients in first speed + 5 minutes in second speed.

        Intensive mix = 4 to 5 minutes to incorporate ingredients in first speed + 8 minutes in second speed.

        I haven't extensively experimented with these differences, but recently changed from a process that is generally consistent with "short mix" to one that is generally cosnistent with "improved mix" because I was not happy with the "body" of my dough. The faster mixing speed appears to build more gluten and result in a "less slumpy" dough.


        • #5
          Re: Running the mixer faster

          In another thread -- http://www.fornobravo.com/forum/f10/...html#post52903 -- Jay describes the technique I've adopted for almost all bread: autolyze plus "improved mix". Reinhart doesn't call it by that name but the technique is the same. Separately these techniques has been an improvement, in my opinion, over the "old-fashioned" techniques... but in combination they have been a major contributor to consistent bread-baking successes.