Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.
I'm wanting to purchase a spiral mixer that can handle a min of say 3 kg of dough up to 10 kg if dough ( for pizzas and bread making!).
I'm keen on a 16 litre capacity 'fimar' or 'monoscud' brand spiral mixer.
Can spiral mixers handle high hydration dough ( like ciabatta dough).
Im wanting the spiral to handle say 50% (hard) to say 85% hydration dough ( ver wet). Can a typically spiral mixer accomodate this?
I'm unsure where to go for a plantery ( 20 litre bowl capacity) or the spiral.
I've just had a play with one at Brook Foods in Somerset (UK) I've already spoken to a couple of folks and seen one in the flesh (or stone) as it were, but not used one until this morning.. So I took up some proving sourdough and some yeasted dough which I very quickly divided and shaped while up there in their test/demo kitchen and gave it a go... Very impressed with the results - to the extent that I've now forked out the money and bought one.. Eek!
Hi - I would like to purchase a spiral mixer for home use for bread/pizza's. The maximum capacity of dough i would require to knead would be approx 10kg-15kg.
Any recommendations on a spiral mixer?
Is the Haussler brand available in Australia?
I'm based in Melbourne , Australia.
(That's a pic of my Fig Anise boule.)
I am sure this has been covered many times but i can't seem to find search terms to bring it up.
I just started using my machine again using store bought mixes. In this machine cool water works best. Warm water bread doesn't rise as high.
My problem is that as the bread bakes, it hits the lid and sticks. Then I have to wet the leftover crust and work at getting it off. Does anyone else have this problem? I have a Welbilt ABM 3100 with a window in the lid. I can see it rising. Thought about using some Pam or something to at least make it not stick. Any suggestions?
I'm planning to make enough ciabatta for 30-35 people using a Vulcan Snorkel commercial gas oven with convection to bake in.
The oven goes to 500 dF. Maintaining enough steam for the initial part of the bake is problematic with a convection feature that can't be turned off.
I have been thinking a lot of late of getting one of those in order to achieve the crust for my sourdough bread that I longed for. Not sure which would yield the best result though. My bet at this point would be a Dutch oven but I do not have a big budget unfortunately....
Also, I read a blog on TFL sometime last month and he was using a big stainless steel bowl to replicate what a Dutch oven could do. Appreciate some feedback on this.
Many thanks in advance,
I'm looking for an electric oven for home, mainly for baking. I have no pre-set budget but size is my concern.
Today steam ejection feature is quite popular. Recommendation would be appreciated.
Time to upgrade my baking and get the benefits of a Dutch Oven. Think I have found something that would suit my oven... http://www.amazon.co.uk/Rayware-Harvest-Round-Casserole-Burgundy/dp/B000TAT8AO/ref=pd_sim_201_1?ie=UTF8&refRID=1NCF667JMDWRXFERXJTT
Size seems fine. Can you advise on the material?