Kenwood Chef Stainless Steel Dough Hook…

I noticed some time ago that wholemeal bread flour was abrading the non-stick (ha!), surface of the dough hook, so when I recently upgraded to a Chef Silver Premier, I decided to also upgrade to a stainless steel dough hook.

Now, on the original version, there’s a plastic flange which prevents the dough, as it climbs the dough hook – a worrying phenomenon the first time you see it – embedding itself in the planetary head.

However, the s-s version has a s-s flange, and this has a centimetre high rim – a stupid piece of design as it gets in the way of adjusting the height of the tool** which, despite what Kenwood suggest, is more easily and accurately adjusted in situ.

**In fact, on my machine, had I left it in place, I couldn’t have fitted the dough hook at all.

The problem is that the rim prevents you from getting a spanner on the locknut of the threaded shaft by which the tool height is adjusted. You loosen the locknut, and turn the hook until it just clears the bottom of the bowl – don’t worry about the sides, despite the extravagant for the planetary action, the dough hook gets nowhere near the sides and, anyway, that’s not adjustable.

One the height’s set – sprinkling some flour on the bottom of the bowl, and running the motor briefly, will show if it’s touching even slightly – hold the hook firmly so it doesn’t slip out of its socket, and tighten the nut.

Removing the metal flange also usefully sheds some weight, as stainless steel is a lot heavier than aluminium.

I haven’t used it yet – it came while I was making last week’s bread – but it looks well made and very highly polished, so I’m hoping the dough won’t cling quite as tenaciously.

By the way, the Silver Premier, presumably by virtue of it being 25% more powerful than the Chef Classic, produces dough which, when baked, has a somewhat more open texture that previously. Neither better nor worse, just different, and I quite like it.

Note: I got mine from Amazon, for £23.95. Take care, though, some vendors on Amazon charge £20 more!

2 thoughts on “Kenwood Chef Stainless Steel Dough Hook…

  1. Thanks for that. Am thinking of getting a S/S dough hook for my K Chef as I really really don’t like aluminium. I don’t eat bread myself as I am following a very low-carb ‘healing’ diet (and am improving by the minute on it!), but I do make bread for my husband who although is extremely gluten-intolerant (turns into Attila the Hun for the best part of a week), is now eating my home-made wheat bread again without any problems at all.

    After 4 years of research, and the chance landing on a very obscure bread-making blog, I discovered that the huge increase in gluten intolerance and the very ‘modern’ disease called Celiac (Coeliac), is not us, and it’s not the gluten either – it’s simply the fact that it isn’t left to proof (ferment) long enough.

    Traditional bakers would make the dough one day and bake it the next, but everything today is fast-tracked, and it doesn’t give the time to either break down the phytates (nutrient-blockers) in the grains, or convert the gluten.

    So by adding much less yeast and allowing the dough to rise more slowly – a minimum of 12 hours, but he likes it even more when I leave it longer – 24 hours for the last batch, it is not only not a gluten trigger, but it is also far more nourishing too – and having realised that many of us are extremely malnourished by the highly processed and denatured Western diet despite the huge glut of ‘food’ out there, anything I can do to make the bread more nourishing has to be well worth it.

    Much of the food out there is actually robbing the body of far more nutrition than it gives to it – and that is why so many of us are sick now. By making sure that ALL the food I eat is highly nutritious I am gradually making up the nutritional shortfall of years of eating garbage – and that includes foods that you wouldn’t consider to be garbage – and lots of things are and have been healing and reversing in my body.

    • The s-s hook works very well, and with the new hydration method the dough just falls of it, instead of sticking.

      One thing, though – don’t swap the metal flange for the plastic one as the shaft will just screw itself into the hook, and force the nut through the plastic – I’d overlooked a flange on the aluminium hook, which the nut tightens on to – that’s no there in the s-s hook, so there’s no alternative but to replace the original s-s shield, and set the hook height the hard way – set it approximately, insert it and run the machine, remove, tweak, and try again. Repeat until it’s right.

      I have to say, though, that the hook ending up almost half an inch above the base of the bowl had no detrimental effect at all.

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