Question about Hobart N50 Stand Mixer
Hi. There are several possibilities. First, you should always proof your yeast. Take a 1/3 cup of WARM water, add a half tsp.of sugar and yeast, wait 10 minutes. If your yeast becomes frothy its active and can be used. If not, get some fresh yeast. Second, use a flour that has a high protein content (10-12%) if you're not using pans to make your bread. High protein develops more gluten than low protein flour. Gluten development will give your dough body, and prevent your dough from flattening. Third, after mixing. knead the dough by hand for 8-10 min., cover and let rise until doubled, punch dough down and divide. Knead the portions by hand for 8-10 mins. Shape loaves and place on baking sheet or use pans,let it rise untill doubled,then bake as usual. Been there...Done that. Let me know how you make out. Ricardok45.
Posted on Dec 31, 2008
IT NEEDS TO PROOF LONGER
Posted on Dec 10, 2008
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
Posted on Jan 02, 2017
Tips for a great answer:
May 31, 2016 | Food Mixers
May 20, 2014 | KitchenAid 32685 Mixer
Nov 26, 2013 | KitchenAid Food Mixers
Apr 18, 2011 | KitchenAid Food Mixers
Mar 16, 2011 | KitchenAid KITCHEN AID 5 Quart Artisan...
Sep 01, 2009 | Food Mixers
Jul 02, 2009 | KitchenAid KSM90 Ultra Power Series Stand...
Oct 15, 2008 | Sunbeam Heritage 2346 Stand Mixer
May 01, 2006 | KitchenAid KITCHEN AID 5 Quart Artisan...
323 people viewed this question
Usually answered in minutes!