Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.
The restaurant I work at uses one of the subway and oven proofer combos but none of us know how to turn on and use the proofer. If anyone here has any experience, we'd love to be able to bake bread in the next week. I've attached a link to a picture.
I'm looking for decent quality proofing cabinets. Big enough for 3 or 4 full sized sheet trays. Easy to use, etc, etc..... Any ideas?
I just bought an Ankarsrum mixer. I noticed that the roller does not completely lock in to the pin, it can move up and down about 1/4 of an inch. Is this supposed to be loose, or am I doing something wrong?
I feel like I need to make up lyrics for "The 12 Days of Christmas" ending with 12 loaves of panettone...
Because that's what killed my KA-Pro 600. Not that I noticed at first... but a month later, it starts dripping metal shavings into the bowl. I've put in an order for a brand-new Ankarsrum to replace it. Everyone's (many, many) posts make me certain that I'll (eventually) learn to make great bread with it.
The problems I'm trying to solve are
-- knowing when my oven is preheated
-- crust burning during the final bake
I'm using cast-iron and clay bakers for the most part, and I use an IR thermometer on those with good results, so the conduction part of oven heat transfer I feel like I have under control. But I have no handle on the radiation and convection parts, and my oven's own readout is an underestimate with large variance.
New user here. Been making bread with the Ankarsrum for some time now (1-2 years), and I found that 1.5 liter of water (that is max for whole corn bread) I need to use ~1.7kg of flour. The more whole corn the wetter it gets, and if the dough is very brown, it's close not being manageable, and I cannot knead it, but have press fit it in the forms.
I only use the hook. Tried the roller, but didn't work with whole corn bread.