The Fresh Loaf

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Holiday bake insanity

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idiotbaker's picture
idiotbaker

Holiday bake insanity

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's picture
idiotbaker

My friend and I.  DOnt know what i was thinking

Nickisafoodie's picture
Nickisafoodie

You may want to check your math: this link says a 20 qt Hobart mixer can handle 11kg of dough (at 60% hydration), which equates to 24 pounds of dough.  Which would make 16 loaves at 1.5 lbs each or 12 loaves at 2lbs.  See this link:


https://my.hobartcorp.com/resourcecenter/ProductDocumentation/F-40180.pdf


I have a Globe 20 qt mixer and the specs for that brand at 60% hydration shows 20 pounds max dough capacity and less for stiffer doughs.  The Hobart at 24 makes sense given it is the Rolls Royce of mixers.  So 50 plus loaves is great, but it will take you several batches rather than one...


Hope this helps, sounds like fun!  Let us know how you make out!

idiotbaker's picture
idiotbaker

yes. several batches planned. sorry i wasn't clear.

idiotbaker's picture
idiotbaker

Today, before the giant bake gets underway, thought I should try a panettone. Got some paper forms from Sur la Table. Using Reinhart's recipe from WGB.  Had everything underway last night so I could bake today.  The mother starter took a while to get going, like 10 hrs, but maybe the kitchen is cold. It showed some activity so I threw it in the recipe.  I noticed the top looks ripped.  It has a lot of hard red in it, which may be sacrilege, but that's what happened.  Any comments welcome.  I tend to use only home ground wheat. I prefer to stay away from refined flours.


Now the other thing underway is building up the mother starter. it's up to something like 7 lbs total weight.  this is for, hopefully, 16 panettone and 8 hutzelbrot. stay tuned. thanks for stopping by.  


first panettone

idiotbaker's picture
idiotbaker

So the above panettone didn't fall. Recipe from Reinhart's WGB. It was dense wheat. I know it's supposed to be otherwise. Internal temp measured 190F.  Don't think it needed any longer.  


So next one I'll try going 'whiter'.  I'm not a big fan of refined flour so we'll see what happens. Maybe I'll cave.  Did the above with rum and will use something else next time.

saltandserenity's picture
saltandserenity

Oh my, I am jealous.  I can only imagine how big that must be.  How do you wash that big bowl?  Do you have a floor drain and hose?  Please, please take pictures!!

TheMidnightBaker's picture
TheMidnightBaker

This sounds like a great idea! And totally in keeping with the holiday spirit :) nice