The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

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Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.

tilt's picture

miniature banneton

February 27, 2015 - 3:35am -- tilt

i am looking for some small bannaton for making rolls, the smallest that i have seen online are 500g but i spent a day in a kitchen where they had much smaller ones, possably 125g. does anyone know where it is possable to get these?

I found quite a few guys on Alibaba that will custom make them so it is possable that they got them made but they have a minimum order of 30 so thats a bit too much for me.

 

hope you guys can help

many thanks

SandSquid's picture

Found "the upper limit" of a Hobart N-50

February 23, 2015 - 2:37pm -- SandSquid

In preparation for a for a "Tonka Bean Bread Pudding" to serve 50, I was mixing up a double batch of Peter Reinhart’s Challah in my Ankarsrum but it was just not getting a good mix even after switching over to the dough hook.

It looked like it would _just_ barely fit in the 5 Qt. Bowl of my Hobart N-50, and it did.

NewishToBaking's picture

HELP! Oxidized KitchenAid stand mixer bowl?!

February 21, 2015 - 3:34pm -- NewishToBaking

I just purchased a KitchenAid Professional 6000 HD stand mixer. I made a loaf of bread and then started on my batch of cookies while the dough was rising. I noticed when I was scooping out the batter that there was a black/dark grey substance coming off of the bowl onto the batter. I quickly scooped the rest of it out of there and then proceeded to wash it. 

I was reading on other posts about the dough hook doing this, but couldn't find anything about the bowl itself. I tried calling the 1-800 number but of course they are only open Monday thru Friday. 

kjohnson's picture

Help needed to find alternative to clay baker

February 21, 2015 - 7:26am -- kjohnson

Have finally mastered sourdough using a clay baker (inside glazed) with a lid, My husband has COPD, however, and cannot tolerate even the slightest fumes from the clay baker. I have even tried a new clay baker but for some reason whatever odors the clay absorbs are exuded at high heat and he can't tolerate it. I experimented by trying a Pyrex casserole dish and his lungs were fine with it. BUT...it is not the right shape and the lid is not high/domed enough to keep on the bread for more than 10 minutes - it then rises too high and against the glass lid.

KMIAA's picture

The Big Green Egg

February 19, 2015 - 11:38am -- KMIAA

I think somewhere along the line someone posted about baking bread in the Egg.  If anyone has any tips please let me know.  I'm getting one on Monday and would like some info on the settings they use.  I don't use Sourdough, just Yeasted Breads, but don't think that makes a difference on use the Egg, unless I'm wrong.

Hoping for any input someone can give me.  Thanks in advance!

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