If you have been following me for a little while, you must know by now that I’m a bit of a bread nerd…
I didn’t want to use the Magimix Cook Expert standard blade because it didn’t get me the same result as the traditional dough hook such as the one attached to my Kenwood Chef. So I cooked all my food and grated and sliced it in my Cook Expert and had to keep my Kenwood on the bench for the daily bread.
Also, my Kenwood had two major accidents: it fell from the bench twice when kneading my bread. In French they say something like, it happened once poor you, it happened twice fool you… Well…
The front part broke the first time, and later on, the rubber feet broke one after the other. As a result, it became pretty mobile and I had to hold it firmly to the bench for 5 minutes on slow and 7 minutes on fast. And let me tell you what…these daily 12 minutes are soooooooooo long… The sound that the Kenwood makes is simply unbearable and so are the heavy vibrations.
So when I heard that Magimix had just launched a dough blade for the Cook Expert, I was super exciting but also very doubtful. I decided to get it when I went over to Paris and try it out.
So I received it in a nice big box and compared it to the Universal blade (on the right).
When the Universal blade can knead 0.8 kg of bread and 0.6 kg of brioche; the XL dough blade can knead 1.6 kg or 2 loaves of bread and one massive 1.2 kg brioche.
It’s exactly the same principle as the Universal blade. You just need to screw it at the bottom of the metal bowl with the usual ring.
It is not sharp at all, it has a funny shape that pushes and raises the dough to make a ball instead of little beads.
The back of the new XL Dough blade is different from the Universal blade. It is shaped to fit in the Food processor motor, which is slower than the metal bowl’s motor. It makes the movements strong and steady. This is why it can handle so much dough.
See the difference. The Universal blade on the left has a smaller base than the XL Dough blade.
But the real difference is the way this new blade moves the dough.
I start by 3 mins at speed 3 and no temperature. The dough looks wet and flat at the bottom. Then 7 mins at speed 13 (which is much slower than the other blade’s speed 13) and the dough slowly starts to form a ball.
If your dough is well balanced, humid enough but not too much, it will form a round-ish ball. Then the genius step is to use the low induction heat to nicely raise the dough. This is possible because the machine has 1) a “no movement” blade setting 2) a precise induction system with low temperature.
All you need is to do the previous steps (3 then 7 mins kneading) with the cap on to keep enough humidity inside. Then, for 30 mins or more, depending on your recipe and the outside temperature, you select “no speed”, and 35°C.
Edit (21/12/2016): I forgot to mention how stable the machine remains in the process. As I said before my Kenwood reacted pretty violently to the kneading action especially at high speed and after the dough ball was formed. It fell from the bench which was so dangerous. None of that here. The Cook Expert will wiggle a little but won’t move a millimetre on the bench. No motor smell or overload. It works a treat.
With this method, you can make bread even in cold weather. It works very well with sourdough bread which doesn’t contain any other yeast than the sourdough starter. It helps a lot weak starters and can be used as a warm-proofing before a cold night in the fridge. It gives a great flavour to the bread and beautiful holes :) Of course it works super well with fresh yeast or even dry yeast.
It’s important to note that you can totally use the “normal” or universal blade to make bread in the Cook Expert. This XL blade allows you to make larger loaves and more “traditional” and authentic breads.
If you make dough that gives you a regular error from your machine “motor overload”, try this blade instead. It works very well with sticky heavy dough (think gingerbread house, brioche, kougelhopf, cookie dough, etc).
Last but not least, it is only a dough blade/hook. It cannot be used to do anything else. It will not chop and make you the perfect smoothie or curry paste at all… Just use it with any program (Expert, or Pastry) if you’re kneading dough.
I have tried many recipes with it. So if you have any questions, feel free to post a comment below :)
Edit (21/12/2016): Magimix says it will be available in Australia first half of 2017.
My Cook Expert “opening of the box“.
My complete review of this machine.
Magimix Cook Expert improvements for 2017