Two mixers in one bucket.

Has anyone asked himself how the agitators should be positioned. if there are 2?
I kind of came up with the idea of ​​speaking like this;
1 for 12 hours
2 by 9 o'clock
In my opinion it interferes better

And your opinions

Imagine that your mixers are 2 pieces, these are 2 dials with an arrow (mixer)
I put the left one to the north (12h), the second to the west (9h)

I have mixers as they want, and everything mixes well

and I do not pay attention to how I put it, and they interfere, nothing has ever changed from this. Sometimes I forget to put it at all, this is already a problem. but through their own inattention.

peace be with you bakers
there is a sense in the arrangement of the mixers!
if oriented to each other or deployed against each other
a friend's stove interferes in one direction and the bun rubs all the time
on board
and if you put it in a raskoryak, then you get what you need
bun spinning in the middle

I had an idea ... If the two blades are set in different ways, then perhaps the result will be different. When I baked the first bread, I don't remember how I put the blades. I remember exactly that the dough went over the bucket in one mass.
And today, when I thought about it, I put the blades "looking at each other." Result: On each mixer, the dough sat in a separate bun, and was combined only during the proving process. So then it was baked, as if two loaves were side by side to each other.
I will experimentally reach the desired result and exhibit my observations in this topic. What do I expect from other experimenters

Dear moderators! If you placed the topic out of place (maybe it was necessary somewhere in the mixing features), correct me.

Someone has already written that the best result is obtained if you put one blades at 6 o'clock, and the other at 9. Try it!

I tried it ... I put the left one at 6 o'clock, the right one at 9.
Result: better, but not good.
When kneading, the dough was already combined into one mass, thrown from one mixer to another, but it never formed into a single bun. At the end of the kneading, a tumbler with a big ass and a small head turned out. During the rise, the dough was stuck together into one loaf, baked, but the seam on the side wall remained.
I will try to change positions further.

I put it anyway. Once upon a time it is not necessary. It used to be that equally set blades interfere with two separate koloboks, and sometimes the dough is successfully stretched and transferred from one mixer to another and back. The same is true if the blades are put in different directions. It all depends on how the dough is initially distributed, you can't guess.
The worst thing is when everything goes in one kolobok to one side. Then the bread is higher on one side, and lower on the other. But more often than not, everything works out fine.
By the way, individual koloboks are more often obtained on steep dough than on soft ones.

When I had two koloboks spinning, I baked the very first recipe from the recipe book for HP (with the addition of semolina). On the contrary, the dough was more viscous than steep. For the purity of the experiment, I did not add anything (I wanted to check the proportions of the recipe). The bread tasted good, but "two buns". I'm wondering, maybe a flat kolobok is impossible in such a bucket design ???

Trying further ...
I put the blades in different directions (i.e. left at 9 o'clock, right at 3 o'clock). The knead is very good. A single piece of dough was twisted, stretched and then thrown onto another mixer. It was also baked well without - seams. True, I did not keep track of the result after the kneading (what a bun in the end was).
So far, I'm happy with the result.

My instructions say "The mixing process can be improved by turning the mixers towards each other."
And the picture is nose to nose in the middle.
I do so, but the bread "matryoshka" turns out, albeit small, if I do not have time to remove the stirrers and level the dough in time.

While I was testing x \ n for parents, I concluded that with a small amount of dough, two-hump bread is almost always obtained, and if flour (according to my oven) is more than 500 g, then bread is without constriction.

I also have two mixers in my bucket. Initially, I considered this option as a "plus", read somewhere that it turns out steep dough for dumplings this way better. Now I think that the two mixers are still a big hassle, because you can get rid of the constriction only by pulling out the mixers before baking ... And this means that almost all the time you need to make bread you need to be near the HP and adjust its work ..

Eeee, but someone is very confused that the top of the bread sometimes turns out to be biconvex?

I also have 2 mixers, but I didn’t work out “two-humped” bread, I’ll say more: I am delighted with 2 mixers (before that I had a cotton mixer with one mixer, that is, I have something to compare with), because the dough kneads perfectly !!!!

Theme "Two kneading paddles: setting it right" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150602.new#new

yawns hello. dont know Where to write if I duplicate in another topic. I have a bread maker with two stirrers. I baked bread a couple of times - a large loaf, it interferes perfectly, but I tried to bake a medium loaf, the dough was kneaded around one mixer, and the smallest part was spinning around the second. how to solve the problem with a medium loaf? a big oven, I understand, you can, but you want to try all the hp.

I take it two shoulder blades are better than one? Otherwise I still can't make a choice

I take it two shoulder blades are better than one? Otherwise I still can't make a choice

this is the case

if you buy a stove with 2 mixers, then the bucket will be large and in the form of a store loaf, that is, elongated. You can bake a small loaf in it, but it will have a pale roof, because it will "drown" in such a bucket or be lost, as mentioned above. This means that your lot is to bake large loaves (it's good if you have a large family and they like bread), otherwise you will have to eat for a week (store in the refrigerator).

second. Kneads such HP remarkably, quickly and powerfully (there is something to compare, take my word for it). Another plus is that you can bake challahs and rolls in such a bucket. knead the dough on the prog, mold and put in a bucket, after proving, turn on baking. It is also irreplaceable if you like to bake in the oven, it is as good as a kneader.

(I personally have a stove and at 1350 it is large, medium at 900 and 500 grams) - I'm so sick I love baking in the oven, but I also respect the fully automatic process.

shl. and of course minus 2 mixers, which means 2 holes in the bread, not one. You can remove the stirrers before proofing (not critical), but you have to be there if you want the perfect bread.

I always put the agitators parallel to each other. There was no hunchback bread. The undisturbed too. My stove is designed for a weight of 1 kg-1.5 kg. Therefore, I bake bread (minimum) at the rate of 600 grams of flour or more. If the dough is water balanced, then it will not split into 2 rolls. And baking a small loaf, less than the minimum size, - of course, there will be a "priest".
I have a clone stove, as I understand it, a big Moulinex, Portuguese-made - ugly cheap (100 bucks). Nothing upsets me after a flabby Ski (with one stirrer).

[Macha,]

I have a clone stove, as I understand it, a big Moulinex, Portuguese-made - ugly cheap (100 bucks).

Macha,

ugly cheap is it at mnu - 70 (or 65) bucks

and also a bucket of moulinex enters it like a native. And by the way, a bucket of Mulinex is now almost as expensive as my stove (well, a little cheaper). I love her (and a bucket in her native service 150 grams is about 18 ye.)

I have a stove for 1500 gr.We were looking for a big one because we eat it, be healthy and if there are still guests))) in general, I bake 2 loaves a day))) who is sick here is another question

And about the mixers I will say one thing. Stirrers should point to one side. The only way. Otherwise confusion wobble

[Macha,]

Macha,

ugly cheap is it at mnu - 70 (or 65) bucks

and also a bucket of moulinex enters it like a native. And by the way, a bucket of Mulinex is now almost as expensive as my stove (well, a little cheaper). I love her (and a bucket in her native service 150 grams is about 18 ye.)

IRR
Exactly! I also suspect that my "cheap" costs no more than 65-70 bucks, but in Africa the extra charge for everything is cleaner than in Russia. But she pleasantly surprised me as I mastered it - kneads (!) and bakes kilogram muffins, there are modes (2) for kneading dumplings (short and unheated) and a separate long one with proofing. The rest is the same as in my former LG, but without the oil churning mode and "yoghurt". Of course, the letters are erased - but why wait for that kind of money?
It also turned out that baking can be extended by simply selecting this mode again, and in the Ski until it cools down - it gave an error. It is not comfortable.

Is there bread there too?

Yes, I would not say ... In restaurants and local families, it is a common thing when there is no bread on the table.
It’s my husband who doesn’t eat enough without bread. So even in my absence (if it is long) I mastered the bread maker and bakes myself bread. And we are not sure about the purchased one. Primarily for reasons of hygiene.

this is the case

if you buy a stove with 2 mixers, then the bucket will be large and in the form of a store loaf, that is, elongated. You can bake a small loaf in it, but it will have a pale roof, because it will "drown" in such a bucket or be lost, as mentioned above. This means that your lot is to bake large loaves (it's good if you have a large family and they like bread), otherwise you will have to eat for a week (store in the refrigerator).

second. Kneads such HP remarkably, quickly and powerfully (there is something to compare, take my word for it). Another plus - in such a bucket you can bake challahs and rolls. knead the dough on the prog, mold and put in a bucket, after proving, turn on baking. It is also irreplaceable if you like to bake in the oven, it is as good as a kneader.

(I personally have a stove and at 1350 it is large, medium at 900 and 500 grams) - I'm so sick I love baking in the oven, but I also respect the fully automatic process.

shl. and of course minus 2 mixers, which means 2 holes in the bread, not one. You can remove the stirrers before proofing (not critical), but you have to be there if you want the perfect bread.

Thank you very much. Detailed and understandable