The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

  • Pin It

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

MontBaybaker's picture

Dough rolling aid

May 28, 2015 - 11:54am -- MontBaybaker

I LOVE DoStix.  A set of 14" long plastic rectagles in 4 sizes, place dough in between.  Two each 1/8", 1/4", and 1/2" (when turned on sides becomes 1").  Just used them to get my multi-grain pita dough 1/4".

Accidentally found them on Amazon  while looking for something else, but ordered from manufacturer, about $18.  Go to  Also usable for pottery & crafts.  Happy baking!


amber108's picture

deck ovens top and bottom heat

May 26, 2015 - 4:02pm -- amber108

A question for professional bakers;

Ive bought a deck oven currently being refurbished by the maufacturer. I told him that sometimes I like to adjust my temp towrd the end of the bake (turn down). He suggested the best way would be to set bottom heatbetween my desired hottest and lowest temps; say 230C and keep it there, as the stone hearth wont cool effectively in the spce of 5 mins, and then use the top heat to have 250C at the beggining and down to 220 at the end with vent open. Anyone got any experience to share with deck ovens?

Thanks, Amber

panem pane pan's picture

To my fellow Ankarsrum owners

May 26, 2015 - 6:39am -- panem pane pan

Hello all,

I have been using my Ankarsrum for several months.  The roller part that comes in contact with the bottom of the stainless steel bowl has become abraded.  The roller and scraper are both hand washed with dish detergent, but the the scraper is not showing the same kind of wear.   

The good folks at Ankarsrum USA have provided a replacement under the part's one year warranty.  

I'm just wondering, what kind of wear and tear have you seen on your roller?  How often have you had to replace your roller? 

Thank you

Indio's picture

Le Creuset

May 25, 2015 - 1:01pm -- Indio

I'm following Ken Forkish's book "Flour Water Salt Yeast" and so have bought a 28cm dutch oven by Le Creuset.

Its due to turn up tomorrow and I was wondering if there would be any issues with taint if I did an Oxtail stew in it between baking bread batches? I say Oxtail but I'd be looking to use it normally between bread batches . Any issues or should I get another Le Creuset?


FrankX's picture

My new ankarsrum mixer is hot and noisy??

May 20, 2015 - 7:59pm -- FrankX

I just got my new ankarsrum stand mixer last week. I have used it to make bread and pizza dough two times. I am really happy with the results. However, I noticed that the ankarsrum will be hot after running 12 mins at speed 5. The motor of my mixer is loud, and it is definitely louder than my KitchenAid pro. I want to know whether this is normal for new ankarsrum. I hope that I didn't get a lemon. 

WendySusan's picture


May 13, 2015 - 5:40am -- WendySusan

I broke down and ordered a Walnut lame from Amazon.  I'd been using the razor blade and chopstick but I still wasn't getting the scoring I desired.

Today's bake of the 123 sourdough using the new Lame showed much improved scoring of the loaves.  I'll reserve total approval after a few more bakes but todays results please me.

The ancient Aztec Sun God symbol (at least as describe by my husband)

The signature W otherwise known as T-Rex slash!


cholme's picture

Should I ditch my Hobart N50 for an Ankarsrum?

May 11, 2015 - 9:21pm -- cholme


My wife and I currently have a Hobart N50 mixer at our home.  I bake mostly bread and my wife bakes cakes.  We have been considering ditching our N50 for an Ankarsrum Mixer mainly because of the bread capabilities, not to mention it is 30lbs lighter.  Our N50 works great for up to about 6 cups of flour but much more than that and it really labors, especially when kneeding a low moisture dough.  I was wondering if anyone has had experience with these mixers and how they do for cakes and frosting.  Any input would be greatly appreciated.


Thanks a lot.

sourdough chick's picture

Using Ankarsrum with Peter Reinhardt's artisan sourdough recipe

May 7, 2015 - 2:25am -- sourdough chick

Hello all,

After my kitchenaid 'pro' 600 died for the final time at only 4 years old, having had the gears replaced 4 times, (my husband calls it kitchen jewellery), I finally bought an Ankarsrum Assistant which arrived yesterday. It seems well made and obviously will handle the regular 4.5 lb batches of sourdough bread dough that I put through it.


Subscribe to RSS - Baking Equipment