Tips for Perfect Doughs from Bernardi

Our Tips for Kneading with the Bernardi

• Weigh all ingredients; do not use measuring cups, as they are often too inaccurate and the ratio of ingredients is no longer correct. As a tip, we recommend a gram-precise scale or a letter scale for weighing the dry yeast.
• Observe the minimum amount, so always fill at least 500g of flour into the bowl, no less. But do not overload it either. If you need more than the maximum amount, it is better to make dough twice to achieve a good result.
• Knead the doughs slowly. For kneading machines with multiple speeds, you can generally use speed levels 1-2-3 throughout the process for simple doughs like bread and pizza (hydration of 55-70%). For making sourdough products or high-hydration doughs, also use speeds 4 and 5. But only in the last phases of processing, and only when the dough is being stretched. It's also important to work only briefly at high speed. A common mistake is choosing too high a speed, which affects the dough's structure.
• For cleaning the dipping arms, note the rotation direction for removing the arms, it is opposite. The bowl is securely mounted (due to an EU norm for professional dough kneaders) and is cleaned only with the microfiber cloth.