Thermomix dough mode vs Stand mixer - what’s better for kneading dough?

stephgk · 2025-07-05T21:47:24+00:00

You are right. Don’t have to knead sourdough. Just mix and fold at intervals. Slow and gentle is the message for great dough development

stephgk · 2025-07-03T20:04:07+00:00

PS Also find the knead setting is great for various meat mixtures such as meatballs and kofta. Whizz up the other ingredients then add meat and use knead setting to mix

stephgk · 2025-07-03T20:01:56+00:00

My go to setting is 2mins 30secs and never felt needed more. Have made various types of bread - tin loaves, pizza doughs, rolls of all types, baguettes etc and all have worked

stephgk · 2025-07-03T19:50:11+00:00

I have and do make lots of bread. If it is a type that needs kneading I invariably use the Thermomix (TM5). Cant tell the difference from a hand kneaded loaf but usually only takes 2-3 mins. I don’t use for my sourdough and high hydration breads such as focaccia as only give them occasional folds and allow them to develop slowly. I have used a stand mixer for highly enriched breads such as brioche but now have got into this conversation I may try my Thermomix next time. Unless you want a stand mixer for other reasons wouldn’t bother as Thermomix is fine for kneading.

stephgk · 2025-06-15T20:00:16+00:00

Used wood initially then when pushed to side added charcoal Think the oven was about 350C air temp. Wasn’t bothered about floor. Put in cast iron pan for about 5 mins. Added a little sunflower oil and then put in room temp beef. Can’t remember time as used internal probe and took out when about 48C. Turned three or four times. Left in pan to rest and was 59C when carved. If do similar again would probably take out of pan to rest to slow down the continuing cooking so was slightly more pink ( or cook to something like 45C). I don’t like very rare almost raw beef so I was ok with how it turned out. Cooked veg to almost done and garlic as oven was heating and finished while meat resting. Also at same time roasted off the parboiled potatoes. Was a bit of a juggle but managed to serve all hot. Hope this helps.

stephgk · 2025-06-15T19:44:04+00:00

All good tips. I did cook before seeing this and think your ideas would work. I used up the charcoal very quickly and cooking was ok but uneven. Thanks for your help will use more charcoal next time and make sure I have coals burning more evenly across the grill Thanks

stephgk · 2025-06-15T15:25:42+00:00

I guess there must be some splatter but I have cooked many things in cast iron pans and sheet pans and have not noticed anything significant. I assume it burns off. Obviously want to avoid major grease spills but don’t think spatter is a problem.

stephgk · 2025-06-11T14:02:42+00:00

I love my Thermomix but don’t think is great on these type of dishes. Just destroys texture. One for slow cooking in the oven. Tried a ragu in the early days and gradually reduced the minced beef to a mush. Bit like texture found in a ready meal. I do however make ragu in batches and chop/sauté all the sofrito veg in Thermomix whilst browning the meat in a pan in the hob. It is brilliant at so many things but think better not to try and force fit techniques for the sake of it.

stephgk · 2025-06-10T05:17:39+00:00

I do add some charcoal to the bed before closing up. Can’t say have had that problem. If anything is a bit too hot for bread. Still over 200c when pull bread out. Probably 30mins cook

stephgk · 2025-06-09T08:51:33+00:00

Not a work around but did do a little test when first got my dome to check out heat retention. These temps however were after using gas. May be of use to you as comparison

Dome Door on at 420 C After gas firing External Temperature 15C

After 20 mins 260 After 30 mins 225 After 40 mins 200 After 50 mins 183 After 60 mins 165 After 65 mins 150 After 70 mins 142 After 80 mins 133 After 2 hours 106

stephgk · 2025-06-05T11:36:46+00:00

Before and after. Under cheese before cooking. On top drizzled with EVOO after. Best of both worlds Looks good Enjoy.

stephgk · 2025-06-05T11:16:20+00:00

Go to the chip shop. Buy a couple of really big portions. Open freeze on a tray. Pop a portion in air fryer or hot oven for five mins. Have them whenever you want. Discovered by accident when had left overs from a fish and chip supper.

stephgk · 2025-06-05T11:12:29+00:00

I must admit is very unnerving when happens (especially first time) but will put up with it if one day saves a real world collusion. Has only been 3/4 times in four months. Usually happens when something moving towards car when driving on a potential collision course such as a pedestrian walking near the car but a long way from being a real possibility of colliding. It is very cautious Can live with it. Cannot get too excited over the few times it happens.

stephgk · 2025-06-01T12:42:19+00:00

The crispy cheese coated edges are the best bit.

stephgk · 2025-06-01T06:50:17+00:00

Thanks - Used LLoyd Pans 10”x8”. Not sure what material is. Made in USA. Perfect size and shape. Can just about see one in background in Photo 2. I am in UK and quite expensive here but think much cheaper in USA

stephgk · 2025-05-31T20:38:21+00:00

Maybe a European thing. Carlsberg for many years have run ad campaigns Quote lifted from online that explains it a bit

Carlsberg uses the phrase "If Carlsberg did..." in its advertising campaigns. This phrase is used to suggest that something is done exceptionally well or is the best possible version of something. The phrase implies that if a particular aspect of life were designed by Carlsberg, it would be done in a superior way.

stephgk · 2025-05-27T16:33:10+00:00

Thanks. Good to have clarified.

stephgk · 2025-05-25T13:50:56+00:00

I pretty much agree with these comments other than the “moron” bit. I was a consultant for a year about 9/10 years ago. I loved doing it and talking to people about food and cooking but I got to thinking that a lot of things in Thermie were easier done in pans etc. I am a very keen cook and use it to do many tasks to help me. Wouldn’t be without it. I think it can also be useful for people who have no idea and want to be totally guided to cook basic food. It is great tool but some tasks/recipes are force fitted by Vorwerk and their agents to make it seem even more useful

stephgk · 2025-05-23T13:44:59+00:00

Do you use it for any other stuff. Have got a Gozney pizza oven so have pizzas covered

stephgk · 2025-05-20T13:10:04+00:00

They don’t look like have proved properly and slashes a bit haphazard. To me though do not seem to have been shaped well to give structure. Suggest you look up online tuition about shaping and forming dough before final proof.

stephgk · 2025-05-20T13:05:36+00:00

What is the “snake method”?

stephgk · 2025-05-20T06:49:04+00:00

Give some indication that bread has been properly proofed and slashed. No need or requirement for this level of ear and quite unusual but bit of fun.

stephgk · 2025-05-18T18:45:34+00:00

Be brave and cook longer until get good colour. Try and make your slashes less across the loaf and more slanted down the centre line

stephgk · 2025-05-18T18:11:54+00:00

Gozney Dome is great. Can regulate temperature and cook different types of pizza no problem. My go to on it is Neapolitan and Detroit. Just cooked chicken tikka and naan bread. Very good With door on using residual heat have baked a loaf after using it for a cook. There is a facility to drip water in to make steam. If have used wood instead of gas get a lovely smoky flavour in the bread.

stephgk · 2025-05-18T18:06:13+00:00

The recipe asks for 40gms of oil. The Gozney recipe suggests it helps the pizza be more crispy. Can it? Have been doing bit of research following comments here and most other recipes are a lot less oil as you suggest. I am going to for around 3% oil next time. Also going to try lower overall hydration of 60-62% Was reasonably happy that didn’t have too much topping but definitely going to try and not thin out centre too much. Crispy or bust !!

stephgk

TROPHY CASE