Using a Kenwood Stand Mixer for the first time

I use mine for bread because I was finding the kneading hard work on my hands. I think the instructions for the machine suggest putting the liquid in first, but I start with the dry ingredients, add a bit of the water and then gradually add the rest as it mixes until the mixture reaches the right consistency. I set the machine on "min" and leave it until the consolidated dough has been bashed around for a suitable length of time. I usually leave it in the mixer bowl for the first rise.

Hope this helps!

I use mine for sourdough only all other bread I do by hand.
For SD I mix everything by hand until I have a raggy dough then use the dough hook for 5 minutes on 1 then 5 minutes on 2.

Very helpful thanks.

Septimia I’m so glad that you mentioned putting all dry ingredients in first then the water as I was concerned to see so much on line where salt and yeast are put together. I’m old fashioned maybe but letting yeast and salt touch has always been a no no and I put them opposite sides of the bowl onto the flour. So you leave the Machine on Minimum for whole knead? Roughly how long am I going to be looking at? Quicker than me no doubt. For the Prove do you switch to China bowl?

Hope you don’t mind the questions.

For meringues, does your Kenwood Chef have a balloon whisk? That should make better meringues than the usual K beater. Don't continue to beat once it has fluffed up, or you will beat OUT the air that has been put in.

I’m puzzled Countrylife - I’ve used a Kenwood Chef for the last 40+ years and have never been aware of any instructions re whisking speed- I start slow, speed up and stop when the consistency is right!
I do like the K beater for whipping double cream- much less chance of overbeating and making butter than with the balloon whisk but this is the first time I have been made aware of a recipe specifying the speed.
Why not just trust your baking experience and instincts?

Hi and thanks for latest comments on Meringues. I didn’t get the speed for meringues from the recipe, I don’t use one just what I’ve always done but as I read a lot before buying the Kenwood, big price ticket, so many mentioned med speed on a stand mixer. I guess I should just ignore all the varying methods and stick to my own but I’ve somehow lost confidence in the stupidest things since my Mum died last 29th January. I nursed her through Cancer and it’s bizarre but I question everything I do since.

Anyhoo enough of that. I will re do meringues on a higher speed to get them thicker quicker like always and whatever speed that is will do.

Everyone has been very helpful re the bread. I’ve made 3 bloomers and 2 French baguettes together in past few months and they have all been a disaster. My arthritis is so much worse than a year ago which is no doubt the cause.

Don’t berate me too much....thanks everyone

I used to have a Kenwood chef and made pavlova in it. I whisked the egg white using the balloon whisk until the soft peak stage, gradually increasing the speed until max. I then whisked in the caster sugar a little at a time until all incorporated. Then I folded in the cornflour vinegar and vanilla essence. I never had a failure.
Just whisk it up in the Kenwood as you would with an electric hand whisk.

@ Countrylife - sincere condolences - be kind to yourself and enjoy your new “toy” and your baking.
Very therapeutic
One “trick” my MIL shared with me years and years ago was to put the beaters (just) into reverse when you have finished and lift slightly from the bowl so that most of the residue spins off the beaters/whisk onto the side of the bowl.
Not too high though or you will redecorate your kitchen walls!

Hi Countrylife, I do leave it on Minimum for the whole mix and knead.
Like you, I keep the yeast and salt separate and just splosh (!) in some of the water immediately before starting to mix. Then I add more through the lift-up flap, occasionally opening the machine to ease the flour that's been missed down into the bowl. I haven't timed it - 5 or 10 minutes, perhaps. Certainly easier than mixing by hand.
I let the machine knead the mixed dough for another 5 or 10 minutes (by this time I'm usually doing something else ).
Then I remove the dough hook and close the machine back down (and unplug it), leaving the dough to prove in the bowl. I only remove it when it's risen to give it a brief knead (enough to shape it only) and then put it in the container I'll bake it in for the second proving.
It works because I usually do 1lb of flour, so it fits in the bowl.

I make meringue for lemon meringue pie in my trusty old Kenwood, with the balloon whisk. Always fine. According to my equally ancient GH recipe, first whisk the egg whites, until stiff. Then add half the sugar, whisk again until stiff. Fold in almost all the remaining sugar (the rest is sprinkled over the top).

I have had a Kenwood for nearly 50 years and never had any problem with meringies or anything else.

I haven't done merangues recently, but I would do them with the balloon whisk. When i made bread I used the dough hook. When I bought my Kenwood, K beater, balloon whisk and dough hook came with the mixer.

As for speeds I do it all by eye and feel. I start slowly and build up, and stop if the motor is labouring because the mix is too thick for the speed, I turn it down. If everything is splashing everywhere I also turn it down, Dry mixtures I start very slow and build up as liquid is incorporated and the mix begins to coalesce.

Right all. I’ve got a plan now thanks to all the comments.

Stick to my electric hand whisk rules with balloon whisk for meringues go as high as I need.

For bread Min speed and as I would normally dry then wet and I will leave in the bowl for Prove at the end because I don’t put a Bloomer in a tin just on a tray. About 5-10mins both stages.

I guess if I have any issues I will be back to you ha ha!

Off to make some dinner now, prawns and rice so no mixing yeah!
🥰