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News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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gjbritton1's picture

Hobart AE125 12.5 Quart Planetary Mixer Rebuild

June 28, 2014 - 9:27am -- gjbritton1

Hello All, I was inspired by previous threads on this site concerning Hobart restorations/rebuilds to have a go myself. My mixer is a Hobart AE 125, i would guess it was made in the 1960's? By the looks of things it had already been restored by a previous owner as it was resprayed and the seals and fibre gear were in excellent condition. 

Some photos of the strip down and rebuild:


As i don't bake, its on ebay UK;

ExperimentalBaker's picture

Based on

I included the 7% wheat germ. Hydration stayed as 75% instead of the 82%.

I used water that was used to sprout my wheat berries.

Couldn't shape the dough well because it's just sticking to my ikea kneading board.

Did 8 stretch and fold. I can lift the dough out of my stainless steel bowl without the dough sticking to the bowl, so I presume the gluten is developed.

Very low profile bread with irregular holes. Translucent crumb.

Need to practise more on shaping high hydration dough.

Baked it in a cold oven, using a la cloche. 240C for the first 40 mins (oven took 15 mins to reach 240C). Uncovered and lowered temperature to 230C for another 15 mins.

isand66's picture

 I love challenge bakes and thanks to Karin from Brot and Bread and TFL we had plenty of fun with this one.  I won't repeat the background of this famous German Knight, but I will tell you that my apprentices Max and Lexi as well as Mookie were more inclined to bake a bread fit for the Black Knight who tried preventing King Arthur from continuing his quest for the Holy Grail.  I had to explain to them that unfortunately the Black Knight would have had much difficulty eating this bread having no appendages left to use.


Alas, either way I believe my third attempt at this hearty multi-grain porridge bread was well worth it and certainly worthy of a Knight with one hand or even no hands!

I used an Organic Six Grain Flake mixture from King Arthur Flour and added plenty of ancient grains and some potatoes for moisture as well.

My first 2 attempts at a similar bread were not worthy of a knight nor a knave as they both ended up looking like flying saucers for several reasons including accidentally adding too much water to the starter.  In any event the third and final version came out great and is a tasty and hearty bread with a thick crust and creamy crumb.


Iron-Hand Knight's Bread Challenge (%)

Iron-Hand Knight's Bread Challenge (weights)


Here are the Zip files for the above BreadStorm files.

Levain Directions

I built the Levain up in two stages starting with my 66% Hydration AP starter.  You can adjust accordingly depending on your starter.

Levain Build 1

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.

Levain Build 2

Add the water, AP and Kamut flour to your Build 1 Levain and mix thoroughly until incorporated.  Cover and let rise until doubled which should take around 5-6 hours at room temperature.  You can now use this immediately in the main dough or refrigerate for 1-2 days before using.

Oat Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.


 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 1 minute and then add the potatoes and honey.  Mix on speed #2 for another 5 minutes.   You should end up with a cohesive dough that is tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.  (Note: since I made a large Miche I lowered the temperature after around 35 minutes to 425 degrees so the crust wouldn't burn).

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


The Cone Flowers are Starting to favorites




katiecooks815's picture

Yeast dying in freezer?

June 28, 2014 - 6:04am -- katiecooks815

So I've starting making pretzel rolls. My rolls do a dry rise and then they go into the freezer to harden so that they are easier to dip them into lye (sodium hydroxide … gives them the nice dark crust!). This has been working really well the past couple months and this past week I've been putting the rolls into the freezer and they start flattening out and getting wrinkled. When I bake them they are coming out dense and flat! Is this the freezer not being cold enough and the yeast dying in there? 

ExperimentalBaker's picture


After watching British Bake Off on cable, have to try it.

Added herbs infused olive oil instead of normal olive oil.

xena's picture

It is my first and maybe the only post at least in the near feature. This is the only bread I`ve been work on for about 3 years, since the birth of my ferment. Enjoy!

295g flour (Hard wheat) 
90g rye flour
270-290g of water
200g white ferment (75% Hydration)
11 salt
75g walnuts

Place all the ingredients (except salt and walnuts) in the bowl and knead with a dough hook. Make sure the dough is soft and sticky but not to much. Correct with flour or water only in the next three minutes of kneading. Start with 270 grams of water and correct accordingly. Continue to knead for about 3 minutes more. Autolyse for 30 minutes. Knead again three minutes, add salt and knead another 7 minutes at slightly higher speed till the dough manages to escape from the walls.

It is very important the dough reaches a state which is flexible and detached from the walls of the mixing bowl (although it is sticky). If it sticks to the sides like a paste, the bread will not rise properly in the final stage. The state of the ferment probably matters here. I always use a "fresh" ferment (refreshed about 2-4 days before) with nice developed bubbles, and is not reached to its honeycomb stage.

After 7 minutes of kneading, add 100g chopped walnuts and mix them slightly. Rest the dough for an hour and a half, and then fold the dough in all directions. Repeat the stage once more. Put it in a bowl covered with plastic, and refrigerate it 10-12 hours for the night. In the morning get it out of the fridge. Divided it into rounds of 900g. Fold them on floured surface and let it rest and warm for an hour. Shape each piece into a loaf and place them on parchment paper (no Bannetons needed!). Let them rise for about 3-4 hours until the dough is springy and jiggly to touch.

When you see the dough is in the right direction, turn on the stove (250 C) with a baking stone. Heat it for at least one hour.

When the dough is ready, squirt water on it and sprinkle whole spelt flour. Score the bread in an angle, throw half a cup of water on a hot pan below the stone. Gently slide the dough on a stone, and squirt more water into the oven. Bake for 17-18 minutes (250 C), then turn the bread upside down and bake for 7-10 minutes more (also 250 C). The bread is ready when a hollow sound comes out when knocking at the bottom of it.  

Place the bread on a cooling grid to cool down completely before slicing. I slice it and freeze it sliced. 

Here are some pics:

triptogenetica's picture

Chapati flour - what is it?

June 28, 2014 - 1:01am -- triptogenetica

I finally have a question and hoped a TFL expert might know the answer!

I just bought a 10kg sack of chapati flour from Tesco (here in the UK, Tesco often has a good selection of "ethnic" foods). 
I've been looking for something cheaper than strong white flour, to feed my sourdough starter, and also possibly to bake with. 

But, I can't find much info on what exactly Chapati flour is!

PetraR's picture

How do I know my stiff Starter needs / wants feeding...

June 27, 2014 - 1:13pm -- PetraR

... I started a new stiff Starter today by taking 1/2 of my 100% hydration starter.

Keeping one Jar with 100% hydration starter and 1 Jar with a 50%  hydration starter.

The Stiff Starter rose much faster than the liquid one , it looked kind of cool with the dome while rising.

Now the dome has collapsed, is that the time to feed the stiff starter?

I want to keep the stiff starter on the counter until I am more confident with it and since I am baking a lot it makes sense.

I am feeding equal parts of Starter and Flour and half Water.


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