Electrolux Assistent DLX N28 making bagel dough

This shows my Electrolux Assistent (sic) mixer preparing Peter Reinhart's bagel dough. This is a 55% hydration dough that is beyond most other mixers—if you're watching this it's because you know that, because you know how difficult this dough is to work with, because you want to see if there's anything out there that will handle it.

There is. The Electrolux does a *beautiful* job with bagel dough. Note that I'm using the roller attachment, not the dough hook. The dough hook actually doesn't work as well.

This is a complete video, start to finish, unedited. I could've edited it, spliced it at 1-minute or 5-minute intervals, but (1) that would take time, and (2) I figure you, gentle viewer, can do your own fast-forwarding.

Time 0:00 shows the sponge after it has risen two hours. I add malt powder, flour, salt, yeast, and let the mixer do its thing. At 06:04 I adjust the knob on the roller thingy to make it bounce less. (It's usually necessary to adjust it once or twice during the kneading. Other than that, there is no involvement on my part.) By 08:00 the dough has come together nicely but is still lumpy; the kneading time from then until 16:00 serves to soften the dough.

Note that this mixing process does not heat the dough. Dough remains at room temperature. (For comparison: a very nice Italian mixer I've tried does a great job in only 10 minutes but leaves the dough at about 93⁰F.)

In short: I love this mixer.

Enjoy. I hope this helps someone.

Category:

Education

Tags:

• Electrolux
• Mixer
• Bagels
• Dough