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!