Does anyone use a Magimix to make bread / pizza dough?

[ReginaG]

I have a wrist injury and I regularly make pizzas , naans and breads but have always kneaded by hand.

Was wondering if anyone uses their Magimix for this and have any useful tips.

I tried it once with pizza dough ages ago but it was a disaster so never tried it again!

Thanks

Yes - I mix and knead all my dough with the dough hook on my mixer. Usually a minute for the mixing and ten minutes for kneading bread (sometimes less for pizza bases and flatbreads), using my normal recipes rather than anything specific for mixers. If you keep an eye on the dough, you can see when it’s about right. I’m a convert!

Yes, Dh uses our K-Mix stand mixer with the dough hook to make our pizza dough, it kneads for about 10 minutes. No hand kneading required. We have an Ooni pizza oven.

Do you just keep the machine running for a full 10 mins?

I make bread weekly in my magimix, hardly need to touch it at all, it's great.

I don't have a stand mixer. Would love one but no space or ££! It's a food processor I have and haven't really tried dough in this.
I so want an ooni too!

Do you add the water gradually into the dough?

I follow the method in the magimix recipe book. Basically, put the dry ingredients in the bowl, pulse, add the oil and water (all at the same time) and run it till it makes a ball. Let stand for 30 mins. Pulse again briefly. Empty dough onto floured worktop, give it a quick gentle knead (you could let the machine do this, but probably not necessary) put in tin, let prove for 2 hrs, bake.

So if I didn't have a stand mixer, with a wrist injury I'd probably make up a really wet dough and mix in a bowl, leave overnight, then add the required flour to make it up to bread or pizza consistency and then it needs kneading alot less.

So could you use the not knife magimix [I'm guessing some plastic accessory came with it] to mix a wet dough rather than a knife that cuts it?

My stand mixer is pretty much only used for bread dough [the odd cake but mostly dough] and was just from Lidl. I use it 3 times a week so it paid for itself in pizzas within a few months.

Before I had a stand mixer I used to use an old bread maker and just use it to knead the dough. Then I'd tip it out to prove it and then shape, reprove and cook in the oven.

Usually, but keep an eye on it. Generally nothing comes to harm with ten minutes though. I put all the ingredients in at once and just let it do its thing. If it’s a recipe that suggests all the water might not be needed, I hold a bit back until it’s all mixed - so I can see if it’s needed.