I've read a bunch on here about different mixers and how the newer Kitchenaid mixers compare poorly to the old Hobart made ones.

My question is; what is the difference between some of the five quart, lift bowl models?  There is a "Commercial 5" that costs $545, a "Professional 5" that costs $420 and a "Pro 500" that costs $350.  They all look about the same to me and the specs and description on the Kitchenaid website don't really explain the differences.

There are just two of us so I don't really have a need to make more than about two pounds of dough at a time.  I like all the attachments I could get for the Kitchenaid.  The guarantee looks good.

I don't guess I really need any kind, I've been doing ok by hand.  Just want one. : )

Hi everyone-I have a general question about ranges.  I'm in the market for a new one, around $2,000, although everything I like seems to exceed that price. I like knobs as opposed to touch pads (e.g I have no interest in the new Frigidaire that has a "chicken nugget" button).  I'd also like it to be 30-36", with continuous sealed burners, and stainless steel or color.  I do like to bake and want to become a better baker and I am learning that convection is not too useful in bread baking-but was still considering convection-either gas or dual fuel.

I am looking at two models but open to anything.

The GE Cafe seems to have all kinds of bells and whistles and I like the look even if there is some touch pad-I can get it for around $2600.

I can also get a Viking with matching hood for $4,000 (model #VGSC3064B in mint julep, which is why I suspect it is marked down).

I'm overwhelmed and figure if anyone has a strong opinion on ranges it  would be bread makers. Any help would be greatly appreciated!

I am in need of a new baking stone as my old 15 x 3/8" round stone has finally bit the dust. It served me well, perfectly, for 4 years limited use for baking only an occasional pizza. As soon as I started baking breads,etc, 2, 3, 4 times a week and more, it has gradually turned into a 5 piece jigsaw puzzle.

Now, I am ready to purchase a real stone. I would like to get the 16 x 16, but may have to settle for the 16 x 14 because of my oven size. It measures out, wall to wall, 19" x rear wall to door of 18.5".

This pic looks like a good example of how the 16x16 would fit my rig. The rear to door depth looks kind of tight to me:

Do you think that allows for adequate heat circulation, or should I just order the 16 x 14?

Thanks.

I was at Walmart today and found some "duck cloth" (sort a like a light canvas) for about 6 bucks a yard, so I bought a yard to see if I could make a couche. It feels like it could be a nice material to hold its shape when you make folds to hold the bread.What would you estimate the finished size to be for a hobby baker. I can't imagine making more than 4-5 baguettes at any one time.

Thanks,  Royall

Hi all,

Awesome forum, and thanks for sharing the ideas and organizing the information. Bit about myself: I started baking half a year ago inspired by Peter Reinhart's lecture and poor availability of real deal whole rye breads around here. Read various web sites and the books on the topic (all the usual suspects). I've been baking 3x 400gr loaves together every 3-rd day or so, and recently got to the point where I really like the results. 

That said, the quest for perfection is never complete, and now I'm looking for better steaming solution than spraying lava rocks. The lava rock actually works very well, but it's not as classy, and I keep worrying about the tempered glass, which I had already replaced due to cracks. The towel trick helps, but I have the sinking feeling on every splash. So now I'm looking into some kind of cover that would sit on the 15x20" stone, and allow 3 large loaves to raise inside under their own moisture. Ideal piece would be 15x20x10" rectangular pyrex piece, but it's just a dream. So, questions:

- Has anyone fabricated their own large cloche solution that they are happy with? Please share the details. I'm wondering about materials, and possible solutions for a peek-through window.

- Is it really critical to have heat-retaining walls? I already have the stone to retain the heat. If the heat retaining property is not so critical, I can fabricate something from heavy gauge aluminum foil. Is aluminum going to interfere with bread flavor? Or perhaps, the steam will damage the aluminum too much?

Regards,

George

What is your favorite bread loaf pan?

I am just getting into bread baking and would like to bake leavened sandwich type loaves.  What are your preferences for loaf pans that work well for this type of bread?  I have used many types of baking pans and have my favorites but I don’t know what would be best for bread.  And if metal, is there a certain type and manufacturer that turns out to be better than others?  So much goes into making a loaf of bread that I do want to spend the time and energy (and the money) in buying well-performing pans.

Thanks a lot

K.  

Are there any Bosch Universal users in New York City who wouldn't mind giving their thoughts to a Manhattanite who is conisdering one but can't find a place to even see these in action? videos posted by salespeople aren't too helpful - more interested in knowing versatility, etc for Manhattan-apartmennt-sized quantities of food including whipped cream + cookies. Thanks!

Greetings,

I need large terra cotta 'tiles' for baking.  Where might I find them?

I bought a used DLX 9000 on eBay. I have used it twice and would appreciate a little help.

1. It is very difficult to judge hydration - the gluten development seems to be very good but the dough has been stiffer than I expected compared with hand kneading.

2. How do you know when it is kneaded enough? When it forms a doughnut? Or do you have to stop the machine every few minutes and check for a windowpane? Accounts I have read range from 5 minutes to 20 minutes for adequate development.

3. Is there much danger of overworking the dough.

So far it is not love at first encounter!

Patsy

I am about to buy a hand mixer to aid my cake making. It seems that I can also get a dough hook with some models. I assume they are not meant for bread dough as such or are they? If I need to use the dough hook it will only be for 70% + hydration dough like ciabatta or pizza. Does anyone have experience with these dough hooks, are they useful at all?