Bernardi Miss Baker Pro dough capacity and hydration
Bernardi Miss Baker Pro is a dough mixer with a Diving arm, a 10 litre bowl, a dough range of 500 g to 4.5 kg, and the ability to knead a stiff biga. Twin-arm (diving-arm) mixer. About 0.5–4.5 kg dough, 10 L bowl, roughly 30–70 strokes per minute. Bernardi says that below ~55% hydration, maximum flour capacity should be cut by 50%. Gentle, and built for wet dough. Bakers rate it for very gentle gluten development and low dough heat., the hydration-based capacity reduction is published by the manufacturer, not a forum claim., comfortable with highly hydrated doughs.. Common drawbacks include experienced pizza bakers do not all prefer the result over a good spiral., stiff dough reduces the capacity by half..