Bernardi: Using kneading speeds correctly 

The first step to getting the most out of a Bernardi immersion arm kneader is to familiarise yourself with how to use its speeds in relation to the ingredients you are introducing ? . Let's start with a guess: with immersion arm mixers, it is important to always introduce the flour first and then the liquid parts.  

In general, 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 speeds 4 and 5 when all ingredients are fully absorbed ☝?.  

Speed 1 - Mainly used for grinding the shortcrust pastry or for fluffing up the flour in the first stage of processing, which is very important, and for freshening up the sourdough starter.  

 Speed 2 - used together with stage 1 when adding the liquids (water) and fats (butter and eggs). Add the ingredients gradually and only increase the speed when they are absorbed.  

Speed 3 - This stage is best for bread baking recipes with a medium moisture content and is suitable for medium dough densities.  

Speed 4 and 5 - These are used during the kneading stage where the gluten mesh needs to be strengthened and maintained for recipes with high water content.  

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

Feel free to comment here in the magazine with your experiences with dough kneaders if you have one. Or drop us a line or give us a call if you are interested in a Bernardi dough mixer. Bernardi dough mixer: Setting the speed The right way to use the speed settings of the Bernardi dough mixer. The right speed for every dough. Super explained here. Watch now.