Susan Reid

August 5, 2014 at 8:43am

The paddle you see is called a Beater Blade, and it has a flexible edge that works to scrape the bowl. Kitchen Aid now sells what they call a Flex Edge paddle, to do the same thing. You don't need to max out the speed on your mixer; high in this case doesn't really mean to "floor" it. The amount of dough in the recipe can take full speed, as you saw, but it's not absolutely necessary to recipe success. We don't recommend silicone for loaf pans in any situation. We've tested silicone loaf pans extensively with uniformly unsatisfactory results. Silicone is an insulator, designed to inhibit heat transfer, the exact opposite of what you want when baking a bread. I'd use that pan to make a frozen desert, if I was planning on a semifredo or ice cream cake, but other than that, nope. The slow heat transfer is likely responsible for the smaller holes; the other factors that affect the grain of the bread would be the hydration of the dough and how long it rose before baking. Susan
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