We welcome honest, practical feedback. Customer Thomas tried out his new Bernardi dough mixer and reported how his first doughs turned out.
Customer feedback from the field
“Yesterday I first made a baguette dough; the result during kneading was GREAT, although the dough will remain chilled until Friday. This morning I made rustic sunflower rolls. The mixer is a dream and I was able to increase the amount of liquid by more than 15% in both recipes.”
What does higher hydration mean?
If doughs are well kneaded and flour, time and temperature are in balance, the water content can often be increased step by step. Higher hydration often results in a juicier crumb and more flavourful baked goods, but it requires adjusted dough handling and some practice when working with softer doughs.
How to approach higher hydration levels
- Increase in small steps: raise the amount of liquid by 2–3% and check how the dough structure and handling change.
- Keep an eye on dough temperature: warm doughs become softer. Cooler ingredients or intermediate rests can help.
- Watch the degree of kneading: the dough should be smooth, elastic and stretchy; stop in time if you spot over‑kneading.
- Adjust fermentation: soft doughs often benefit from a cooler, longer bulk fermentation in the fridge.
- Change flour? Each flour binds water differently. Note the type and the results to find your ideal settings.
Sunflower rolls in pictures
Thomas's rustic sunflower rolls look great:
Practical note for your purchase decision
If you regularly bake higher‑hydration doughs, when choosing a mixer pay particular attention to an even, gentle mixing action, suitable capacity and ease of cleaning. Our team is happy to advise you on models and sizes for your needs.