The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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idiotbaker

My buddy and I are setting up Reinhart's panettone recipe to do 80 medium loaves.  Last year we did the large ones (dont remember how many as there were other loaves done that day). This year we are just doing the panettone and will use  commercial flour in the soaker.  I love playing with all these big quantities, like 7 dozen eggs!  I have a 16-20qt Hobart which make it possible. Will let you know how it turns out!

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idiotbaker

 


(Guest Post by Smokestack)


DOUGH NIGHT:
As over clean dinner plates, around 8pm, Idiotbaker and I decided: it was time. Mrs. Idiotbaker and children fled the scene to make room for the culinary chaos about to ensue. Soon the wondermill was lighting up its fine-flour afterburner under Idiotbaker's impatient gaze, while I poured over the five-foot long schedule, wondering how we were going to pull all this off. 


We started with the Panettone. Peter Reinhart's recipe times sixteen. The test loaf turned out alright. We decided to incorporate more white wheat into the flour mix. No time to test again, so we're in uncharted territory as far as flour blend goes. 


One thing to remember when using a 20qt Hobart with a broken low-speed: hand-mix first. After the cloud of flour (raining butter) settled, the damage seemed negligible. The dough looked great after some Hobart TLC.


While Idiotbaker was tweaking the dough, I was doing the hard work: tasting booze/fruit mixtures for each of our four planned panettone batches. Fruits used: cranberry, cherry, currant, mango. Booze: Bacardi, Triple Sec. A couple of the batches had some OJ in there too. 


Also on the docket for the evening was prepping dough for 8 loves of Hutzelbrot. Using a mash is new to both of us. [IB- I messed up and added the altus to the mash as it went into the oven. :( .] No test batch for the Hutzelbrot. This should interesting to watch develop tomorrow afternoon. 


For now, all the dough balls are resting in bags and bowls covering the dining room table; waiting for morning when we fire up the oven. Until then, I'm going to grab a few hours shut-eye. 







 

idiotbaker's picture
idiotbaker

So my friend and I, who also bakes at home, decide to have this big bake fest. Happening this weekend. Setting up friday night and baking all day saturday.  I happened into this 20qt Hobart mixer a while back.  So the loaf total kind of turned into "we can process this much dough, so why not?".  Could be a disaster.  Pitched the idea of cutting the loaf total in half- not considered.  Have to admit kind of pumped at the challenge.  On paper this thing looks a little out of hand.  A spreadsheet has been produced to break it all down accounting for 'warming, prepping, rising, baking".  50 plus loaves proposed.  Why? Why not?  Might make great friends up and down the street when we dole it out.  Will let you know what really happens.  We'll see if we wimp out.  


Happy baking....

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idiotbaker

Hey, hey.  So, it's midnight great time to fire up the mixer right?  Trying this Scottish sponge bread from Laurel's Bread Book.  Have made it a bunch in the KA. So will try it in the big mixer. Capacity prob. The 15 cups of flour total will hardly make the mixer work. Oh well, gotta start somewhere. I like to learn the hard way.  Well, may not like to learn that way so much as it sticks with me.


I've been reading Reinharts "whole grain breads".  I'm eager to see how it goes. Need to get a scale to move over from volume to weight.  General questions that I have not come across the answers yet; water volume seems much less when using whole wheat. why?  with whole wheat, i get good rise but not at proofing- yeast, temp? all the above?  


Got some wheat in today and rye. I really want some homemade rye!  Lastly, this pinot, Bouchaine, from Costco is not bad.  Will let you know how it goes when the sun is up.   Thanks for your comments/support on the last post.

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idiotbaker

Just joined the site.  I have recently killed my kitchen aid mixer.  Walked away from it with too much dough in it.  Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d.  So I have been looking around for new ones.  Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good.   So in true American overkill I came across a deal I couldn't pass up.  I happened upon an old Hobart a200t, 20 qt mixer- for FREE.  So I took it. It works.  Have to get a bread hook but figure I will use this space as a diary of sorts and see how it goes.  Really just writing to myself since I came across this space but if anyone has suggestions, I welcome them.  I've been a 5qt baker for a while and have many questions but will dive into this new situation with my usual ignorance.  I seem to like learning the hard way.  

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