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.

bshuval's picture

Questions about ankarsrum mixer (aka DLX or assistent)

April 18, 2014 - 2:03pm -- bshuval

Hi all,

Today I bought a brand new ankarsrum original mixer. I understand that the roller and scraper are the most useful for making bread doughs, and converting bread recipes to this mixer should be straight forward. What I am wondering about are other types of recipes. Here are my questions, and I hope I can get answers for them:

1. To make a pound cake, do I use the roller and SS bowl, or the wire cookie beaters and the plastic bowl? The cookie beaters look very flimsy tO me.

Falcon's picture

Bread baskets

April 18, 2014 - 10:28am -- Falcon

Hello everyone.

I have a question about the bread baskets I have seen. They are used for proofing dough. Do you take the risen loaves out of the basket before baking or do you bake the loaves in the baskets? I am pretty new to bread making. Currently I am using a bread machine because I don't have the confidence to bake bread without the machine. I do make pizza dough and flat bread quiet a lot but it's hard to mess those up. I tried to bake a loaf of bread a few years ago and it was a disaster. I did learn I can make house bricks in my oven :)

MarkS's picture

Lame maker! (work in progress)

April 12, 2014 - 3:43pm -- MarkS

I got tired of cutting my fingers trying to get a double edge razor onto a wooden dowel. I remember Shapeways, which allows you to upload a 3D file and then they 3D print the object and send it to you. So, a few hours working in blender (, I came up with this:

It is still a work in progress. I just made this file today, so I haven't even had time to order it and fully test it.

ssavanna's picture

Industrial Bread Slicers

April 7, 2014 - 12:28pm -- ssavanna


Our artisan bakery is currently looking for an industrial strength bread slicer. We are a small artisan bakery so we don't require a large unit for high volume. A single loaf slicer would be ideal.

 However, we'll be using the slicer for very dense, crusty breads - primarily a Lithuanian Rye bread, that is very difficult to hand cut due to its density, moistness and crust. In addition we need easily adjustable blades to ensure smaller sized slices.

reptilegrrl's picture

Where to find a short but deep pan?

April 4, 2014 - 3:31pm -- reptilegrrl

My baking is gluten-free, and a tall-sided pan would be helpful. I ordered a Pullman-type pan from a Chinese seller on ebay. The pan is 8x4.5 at the top, 7.5x4 at the bottom,and 4.5 deep. Unfortunately, it's also crap: too gouged and beat up to bake in.

I love the shape and depth but can't find anything like it anywhere else :(  The closes thing are the 9x4x4 pans. Thoughts?

psient's picture

Haussler Mixer: Alpha 2

April 2, 2014 - 10:30am -- psient

I currently use a Globe SP10 to make bread formulas. I just saw a video of the Haussler Alpha 2. I was pondering what it would be like to replace the Globe with the Haussler for breadmaking.

Has anyone the Haussler for making bread at home. All of my baking is done in my home. I am not commercial although I do have a CSA and occasionally give out my bread as a bonus.


pmiker's picture

Bosch Universal attachments for milling at home

April 1, 2014 - 7:32am -- pmiker

I've recently seen the videos and ads for the L'Equip flour sifter for the Bosch Universal Plus.  It looks nice.  I know some folks here have a lot of experience with home milling and sifting so I was wondering if anyone knew anything about this attachment.  Specifically, would sifted hard red/white whole wheat flour similar to commercial bread flour or what could it be compared to?  What would sifted whole grain rye by compared to?


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