Question on the use of the Braun KM32 mixer

[turquoisedude]

So, one of the many treasures that surfaced during the garage renovations is this Braun Kitchen Machine with a working and complete mixer unit.  This one came to me from Pete in Sarnia (Phil delivered it...)  Anyway, as it has a dough hook, I thought it'd be fun to try it out but I don't have the instructions or a recipe.  If anyone does, I would be grateful if you could let me know.

I have only ever tried using the dough hooks that came with my late mother's 1975 Sunbeam Mixmaster and it didn't end well...

 

 

[foraloysius]

You can use the dough hook for any recipe for bread etc. No special recipes needed. I have one of those, the machine works wonderful with the dough hook. I'm less impressed by the performance with the whisk. When I got mine, Kelly mailed me and told me this was the best machine for kneading dough.

 

[panthera]

Paul,

I was fortunate enough to have two of these, each with the complete set of attachments in Germany.

The dough hook works exactly as one would expect and no special recipe is needed.

You do have to pay attention to the speed, though - I found '2' worked well with heavier breads BUT the gluten is developed enormously faster than in normal mixers, including KitchenAid.

So - pay close attention.

There's a sacrificial pin in these, by the by, so if it ever runs but doesn't rotate, that's the problem.

Oh, and the bowl is nylon. It will absorb and discolor with tomato anything. You can minimize that with a spraying of PAM and rubbing with olive oil. I really miss mine, they were outstanding at everything. Whisking, too - funny that others have had problems with that.

 

[foraloysius]

The problem I had with mixing cake batter was that the bit in the middle didn't get mixed. When encorporating flour, there was always some in the middle that didn't get mixed in.

 

[114jwh]

I have one of these...

...and a NIB KM3 that I found a number of years ago. The KM3 was the precursor to the KM32 I believe.

From what I understand these Braun mixers have quite the following.

I took a couple pictures from the KM32 recipe book/manual for you Paul. Hope this is helpful.

 

[petek]

I have the recipe book which I'm just reading.. It doesn't actually give recipes for yeast breads only quick breads but here is what it says on yeast breads.  Excuse typo's cause I'm gonna type reeeeaaal fast.. 

 

Many breads normally need a good 10 minutes of hand kneading --- very hard work.  Kneading is essential to develop the gluten and hence the elasticity that will produce a light loaf of bread.  Heavy or dense bread may have been under-kneaded.  The dough hook can do some of the work for you.. Use whisk to make bread "sponge" . Switch to dough  hook and beat mixture to incorporate as much flour to give an easily-handled, elastic mixture.  Turn out dough on floured board and knead in balance of flour by hand.  Grease bowl and return dough to bowl.  Grease durface of dough or cover with a damp cloth as instructed in recipe.  Put in warm, draf-free area, allow to rise, Punnch down dough.  Shape, pan and grease dough as instructed.  Allow to rise a second time, the longer you leave the dough, the lighter the bread.  It should be at least 1 inch above top of pan.    

 

end

 

I've never used the Braun to make dough but along with what Panthera said above about the nylon drive gear I wouldn't exceed perhaps 4 cups of white flour and a bit less of whole wheat.. see how it goes anyways with 4 cups..   In another little insert it said something about making sure to follow the instructions on order of ingredients into the bowl.. so I'm assuming whatever recipe you're following. 

 

[panthera]

Louis,

Oh, different use of whisk and beat. Yes, you did have to stir every so often with batters. Whisking cream or egg whites is what I was thinking of....

 

[petek]

100% whole wheat 

 

2 3/4 cups milk

1/3 cup molasses

4 tsp salt

2 tsp sugar

1 cup lukewarm water 100f

2 envelopes active dry yeast 

8-9 cups whole wheat flour 

 

Scald milk; pour into large bowl with molasses and salt. 

Cool to lukewarm; Dissolve sugar in watear; springkle

with yeast.  Let stand 10 minutes; stir with fork. Add yeast 

mixture to milk mixture. 

Beat in 4 cups flour with whisks then switch to dough hook. 

 

On low speed, mix in another 4 to 5 cups flour. Continue kneading 3 to 40 minutes

Turn dough out on a lightly floured surface and knead an additional 3 to 4 minutes (by hand) 

 

Shape into smooth ball; place into greased bowl; lgihtly grease surface dough.  

Cover and let rise until doubled about 2 hours 

 

Punch down; shape into 3 loaves. Place in 3 greased 9 x 5 x 4 bread pans , grease tops and let 

rise until doubled (about 1 hour)  Bake in preheated 35 f oven 40 to 45 minutes. Makes 3 loaves.  

 

 

 

[petek]

This mixer isn't really powerful enough to do a lot of kneading, they even allude to that in a preamble and the recipe where you take the dough out and continue hand kneading..  I even think 8-9 cups of whole wheat flour might be too much...  white flour maybe.  

 

[petek]

There's actually 2 whisks.. the regular one with 4 wires,, 2 per side.. and a finer wire balloon whisk with 14 wires all around.. it's purpose is for egg whites and whipped creams etc..using the small bowl.  

 

It's sort of what I don't like about the Braun other than the look.. There are so many finicky little pieces to each attachment, like numerous slicing knives to insert into the processor disk., all the parts to the citrus juicer, meat grinder, coffee mill.  Sort of like the Oster Kitchen Machine but better built.  

 

[petek]

White Rolls

3/4 cup lukewarm milk 

1 envelope active dry  yeast 

1 tsp sugar 

1/4 cup warm water 105-115 f. 

1/4 cup sugar 

1 tsp salt. 

1 egg 

1/4 cup shortening, butter or marge, softened. 

3 1/2 - 3 3/4 cups all pupose flour. 

 

Scald milk; cool to lukewarm. In a small dish, disoolve sugar in warm water; sprinkle with yeast. 

Let stand 10 minutes

Pour milk and yeast mixture into large bowl

Add sugar, salt, egg, shortening and 2 cups flour

Beat until smooth (with whisk)

 

Switch to dough hook

On low speed, mix in enough of remaining flour to make dough easy to handle.

Kknead dough on a lightly floured surface about 5 minutes or until smooth and elastic.

Place into greased bowl, lightly grease surface of dough. Cover and let rise in warm place until double.

Punch down; divide in half. Shape as desired.

Let rise 20 minutes before baking. Bake in preheated 400 oven, 15 to 20 minutes or until golden.

 

See again with the hand kneading..  ain't got time fo that..  LOL  

 

 

[foraloysius]

I found the German recipe book for the KM32 and MX32. There are recipes in there for 2 loaves, kneading is all done in the machine. Kneading 3 loaves might indeed be a bit too much.

 

[panthera]

I found that

mine were able to knead bread for one loaf all day long. Two left it really warm. I wouldn't dare three.

I did my kneading on '2', see the book says '1'. Hmm.

 

[foraloysius]

In my "Rezeptbuch" the recommendation is to start at speed I and end with speed III when making bread dough.

 

[panthera]

Louis,

That makes sense. The momentary speed is too fast to fold in or stir, '1' is just right.

I seem to recollect that my KM32 had a control to vary the gearing on the bottom of the power head. Am I remembering that right? Or confusing it with something else....

 

[foraloysius]

Keven

Is it the white gear you were thinking of, the thing that turns the bowl around?