Tips for perfect doughs from the Bernardi

Our tips for kneading with the Bernardi

With a Bernardi dough mixer you have the Ferrari in your kitchen. Of course, you first have to get used to each other and become familiar with each other. To get you off to a good start, we have put together a few tips for you here.

Weigh all ingredients, do not use measuring cups, they are often too inaccurate and the ratio of the ingredients is no longer correct. As a tip, we recommend using a scale accurate to the gram or a letter scale for weighing the dry yeast.
Pay attention to the minimum quantity, so always fill the bowl with at least 500g of flour, not less. But don't overload it either. If you need more than the maximum amount, it is better to make the dough twice, then you will have a good result.
Always knead the dough slowly. With multi-speed kneading machines, you can generally use speeds 1-2-3 throughout the process for simple doughs such as bread and pizza (hydration of 55-70%). For making sourdough products or doughs with high hydration, also use speeds 4 and 5, but only in the final stages of processing, and only when the dough is stretched. It is also important to only work at high speed for a short time. It is a common mistake to choose a speed that is too high; the structure of the dough suffers as a result.
For cleaning the dipping arms, note the direction of rotation for removing the arms, it is opposite. The bowl is fixed (due to an EU standard for professional dough mixers) and is only cleaned with the microfibre cloth.

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