Which Magimix blade for bread?

Table of Contents:

1. Which Magimix blade for bread?
2. How do you make dough in Magimix food processor?
3. How do you knead bread in a Cuisinart food processor?
4. When you let the dough rise How much should it rise?
5. Can you fix over proofed dough?
6. What happens if you over prove bread dough?

Which Magimix blade for bread?

Magimix 17093 is for dough blade for 5000, 5100, 5200, 5150 and 5200xl. Ideal for bread dough, shortcrust pastry and brioche.

How do you make dough in Magimix food processor?

1. 1- Stir the yeast into the water with a fork until it dissolves. ...
2. 2- Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
3. 3- Process for 1 minute or until the dough forms a ball.
4. 4- With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl.

How do you knead bread in a Cuisinart food processor?

Place dry ingredients in bowl of food processor and pulse briefly to combine, about 5 seconds. With machine running, slowly add cool water through feed tube; continue to process until dough forms satiny, tacky ball that clears sides of bowl.

When you let the dough rise How much should it rise?

If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. If you see a blister or two in the surface, pop them with a toothpick and hurry the bread to the oven. If you let the bread continue to rise, it will collapse.

Can you fix over proofed dough?

Over-proofed dough can be fixed by simply knocking it down, reshaping it, and letting it rise again. Yeasted dough can actually be knocked down and left to rise several times without seeing negative results.

What happens if you over prove bread dough?

An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.