Review on High-Quality Polished Stainless Steel Spiral Dough Hook for KitchenAid 5/6/7 Qt Bowl Lift Stand Mixers – Coating-Free & Dishwasher Safe Paddle Attachment by Michelle Bonner

The dough is wrapped and climbed on the hook. This has been the bane of my bread baking for the past 3 or 4 decades. I had a 5 liter kitchen utensil I think in the early 80's and it came fitted with a C hook (or J hook if you prefer). At least twice every time I knead bread - no matter how sluggish or hard the dough was, it always climbed up the hook to the base of the stem and I had to stop kneading to remove it. What a pain in the ass! A week ago I was finally looking for a spiral hook for the K5SS model and settled on this one. I have to say it was quite exciting to see the dough actually being kneaded instead of just turning with the base of the dough on the floor, squirming and banging against the side of the bowl from time to time. Never went further than halfway down the hook and soon went down. One thing I didn't take into account was the temperature of the batter - while my whole wheat honey batter usually came out at around 73 or 74 degrees, it went up to 80 degrees with the spiral hook. The actual frictional heat when kneading! Generously reduce the temperature of the added water when switching. I have made 4 whole grains and 3 challas in the last week and each time I have used the spiral hook it has brought a new mixing pleasure along with better batter development and a superior crumb. My old Hook C goes with the trash.