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Dough basics 101
Tips and tricks for creating the perfect dough.
KNEADING
Once a dough ball forms, remove it from
the pitcher and place it on a lightly floured
surface. Hand-knead the dough ball by
folding the dough in half toward you.
Then, using the palms of your hands, push
the dough away from you. Re-fold, then
turn dough ball 45 degrees and repeat.
Kneading is complete when the dough
is no longer sticky, is smooth on the
outside, and bounces back when
pressed with your fingers.
PROOFING
Usually done for breads, proofing is when the
dough is allowed to rest and rise one last time
before baking. It gives bread a light and
airy texture.
To create ideal proofing conditions, heat
oven to 75°C. Place dough ball in a greased
oven-safe bowl and cover loosely with plastic
wrap. Once the oven has reached temperature,
turn the oven off and place the bowl in the
oven. Allow to proof in the residual heat until
dough has doubled in size.
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Dough Blade Assembly
For best dough mixing results, do not exceed
the MAX dough lines, DOUGH MAX (MAX PÂTE)
and COOKIE MAX (MAX BISCUIT), when filling
the Pitcher. If a recipe exceeds these MAX lines,
we recommend reducing the recipe by half. Refer
to the chart below for unit conversions.
KITCHEN CONVERSION CHART
ORIGINAL
AMOUNT
240 ml
180 ml
160 ml
120 ml
80 ml
60 ml
1 tbsp
1 tsp
/
tsp
1
2
/
tsp
1
4
HALF THE
AMOUNT
120 ml
90 ml
80 ml
60 ml
40 ml
2 tbsp
/
tbsp
1
2
/
tsp
1
2
/
tsp
1
4
/
tsp
1
8
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