Ladies and gentlemen bought a KVC5100P machine mainly for pizza dough and dumplings. So what is the question, how cool is the dough she knows how to knead? If in the proportions of flour / water ... I used to use the panasonik 2511 bread maker for the dough. But it’s hard to knead it ..
Peter Push
Quote: shurik91
How cool can she knead the dough?
shurik91, 50% moisture at minimum speed, first I mix the ingredients, then a pause of 20 minutes and the main batch. In a bowl of 6.7 liters, I knead the dough with 600 g of flour + 300 g of water (I would not take more than 800 g of flour).

With the purchase of you such a great helper! Good luck!
igel _el
1-2 times a week for 3 years, I knead bread dough. Usually rye-wheat, sometimes pure rye or wheat-rye.
The total weight of the dough is 2.2 - 2.5 kg. Bowl 6.7.
I have Kenwood KM080. The coolest dough I make for pasta according to the recipe for every 100 g of flour, 1 egg.
The dough rolls out well and is cut with attachments, I also use it for dumplings.

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