Bernardi Dough Kneader: Finding the Right Speed

July 4, 2022 Julia Haberecht
Ratgeber

Bernardi: Use Kneading Speeds Correctly

The first step to optimal use of a Bernardi diving arm kneader is to familiarize yourself with using its speeds relative to the ingredients to be introduced ?. Let's start with an assumption: With diving arm kneaders, it's important to always input the flour first, then the liquid parts.

Generally, for simple doughs like bread and pizza (55-70% hydration), speeds 1-2-3 can be used throughout the process, as these are the most functional speeds to achieve fineness in the dough. For large sourdoughs or doughs with high moisture content, you can increase to speed levels 4 and 5 once all components have been fully absorbed ☝?.

Here's a summary of how to use the speeds:

Level 1 - Mainly for grinding shortcrust pastries or loosening flour in the first processing phase, which is very important, and for refreshing the sourdough starter.

Level 2 - Used together with Level 1 when liquids (water) and fats (butter and eggs) are added. Gradually add the ingredients and only increase the speed when they are absorbed.

Level 3 - This level is best suited for bread baking recipes with medium moisture content and is suitable for medium dough densities.

Levels 4 and 5 - These are used during the kneading phase, where the gluten network must be strengthened and maintained for recipes with high water content.

Now that the speeds hold no more secrets, it's time to knead!

Feel free to comment on your experiences with the dough kneader here in the magazine if you have one. Or write us an email or call if you're interested in a Bernardi dough kneading machine.

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