Baking Equipment
Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.
Wooden baking frames mark II part I
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These days it's quiet here at the weekend, so I thought i would make a multi-part post, Pie King style (well, two parts,anyway). Here we have S02E01 - design and construction.
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Kneading dough evenly in a Kitchen Aid
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Hi,
I recently bought a 6 qt stand loft kitchen aid mixer. I've been doing large batches of a very wet enriched dough (1300g flour) every week. However I am having difficulty getting it to knead evenly-- I find some areas to be slack and others to be just right or tight.
I'm curious if others manually flip their dough around, and how frequently.
I have one arm, so it's very tough for me to lift the full dough mass, especially in the early stages, but disregard that fact unless you have some suggestions!
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The Panettone cooling / hanging rack
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Panettone needs to be cooled upside down after baking to maintain its fluffy texture and prevent it from collapsing. Here's why:
Preserves the Dome Shape: Cooling panettone upside down helps maintain its iconic dome shape
Prevents Collapse: The delicate and airy texture of panettone can collapse if left standing upright after baking. Cooling it upside down prevents this collapse
Allows Even Cooling: Cooling upside down ensures that the entire panettone cools evenly, preventing any uneven settling or condensation
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Opinions on Enameled Cast Iron Dutch ovens for baking
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I want to spend under $100. I was looking at theses:
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Old Mixer
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I collect 19th Century U. S. patent coffee roasters from 1840 on and I bought this listed coffee roaster that I was fairly sure was a dough mixer. I bought it because it looked like an early mixer on steroids the way it mixed. Please correct me if I’m wrong.
if you would like to see some of my early coffee roaster I have them listed on my site at https://www.oldcoffeeroaster.com/page-11/page8.html
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Hobart A200 Restoration
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*** Update. I hit it with a torch. Slid right off. Just got it hot to the touch. Enough to liquify the ancient grease that was holding it on.
I purchased an old Hobart A200. I am in the process of stripping it down for repaint and maintenance. I can’t seem to be able to get the drip ring to come off. Anyone have experience with one of these?
Thank you!!!!
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Bagel Mixer for small operation
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I am trying to find the right mixer to make about 300-400 bagels. I will be doing them in batches but would like to do a 25lb bag of flour for each batch. The dough is about a 50% hydration. I am looking at two commissary kitchens. One has a 40qt planetary mixer, the other a 60qt spiral.
Does anyone know which one would handle 25lbs of flour at a time best?
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Banneton Size
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I have a birthday coming up, so I decided to get some real bannetons to replace the stainless steel bowls lined with dishtowels, and one of my wife's decorative oval baskets, which I would also line with a dish towel. The bowls and baskets seemed to work OK but what the hell, it'll be my birthday soon.
I used Pantry's Mama's banneton size guide, based on dough weight https://www.pantrymama.com/banneton-size-guide/.
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Looking for info on a Hobart HL-6
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