But you can start with the flours, and whisk in the yeast and salt before adding wet ingredients it doesn’t really much matter unless you’re using vital wheat gluten (in which case, you have to mix the dry ingredients together first to prevent clumping). You’ll need two doughs for this recipe, rye and pumpernickel, from our first book, where we had people mix the yeast and salt into the water first, then add the flours. It’s just a matter of preference but I feel like my wet dough is going to drop outside the bowl when you pull the mixer head back back on the tilt-head models. I definitely preferred the models with the bowl-lift design rather than the tilt-back mixer head, but play with both before you buy. But if you’re sticking with our single batches, you’re fine with the 5-quart bowl and the smaller wattage motors, something like these smaller mixers. I went with the larger motor (575 watts) and the 6-quart bowl because I make a lot of bread, and sometimes in double-batches from our books (about 13 cups of flour), and if you do that, you need this size mixer. You can find a whole-grain version of this loaf in Healthy Bread in Five Minutes a Day. I’m hooked on this machine, especially when I have to make more than one dough for a recipe, like in this very beautiful Braided Black-and-White Pumpernickel and Rye Loaf from two doughs in Artisan Bread in Five Minutes a Day (this photo by Mark Luinenburg): I have been visiting it in the kitchen as a way of avoiding work.
KITCHEN AID ARTISAN BREAD PROFESSIONAL
So above, my new KitchenAid Professional 600 series, 6-quart capacity stand mixer,which is an outstandingly beautiful piece of industrial design that hasn’t really changed its look in about 100 years. But believe it or not, I’ve recipe-tested for three books using nothing but a wooden spoon or a Danish dough whisk. Given how lazy I am, you’d think I’d have started using a stand mixer years ago.
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