, and far superior to both when it comes to mixing bread doughs and batters of all kinds. Unlike a wooden spoon, which doesn’t agitate particularly efficiently, or a balloon whisk, which agitates just fine but quickly gets glommed up when working with thick mixtures, a dough whisk makes quick work of stirring doughs without getting your hands messy.
As the name suggests, the tool is from Denmark, where it's known as a “brodpisker," which translates to “bread whipper." Because a dough whisk is made from rigid wire only a few millimeters in diameter, its limited surface area means that thick doughs cannot gain much purchase on it, so they pass right through the loops. The whisk’s three-dimensional, asymmetrically-looped design agitates efficiently, bringing together just about any mixture both gently and quickly.
The dough whisk has a couple of features that don’t become apparent until you work with one awhile. For one thing, because the loop is so stiff, it can also be turned on its edge and used like a knife to “cut” into stiff doughs. This is especially useful when you want to incorporate dry, solid ingredients—like salt, after an autolyse, or stir-ins like nuts or raisins—into a dough.
However, as wonderful and useful as a dough whisk is, it’s not a replacement for a classic balloon whisk. There's no advantage to using it to mix small volumes of ingredients, as its entire head must be immersed in whatever it's mixing in order to work properly. And it doesn’t effectively incorporate air into mixtures, so it's not for
This thing doesn’t look like much, but it works miracles.
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