The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Avancini

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Onceuponamac's picture
Onceuponamac

I regularly use and SP5 Micro Spiral mixer, I've had good results with it, but as others have noted, for high hydration doughs - it's usually better to use the double hydration method.  I purchased mine from TMB Baking south of San Francisco and they are extremely helpful.  Although, it's often reported to be made by "Esmach" it's actually made by Avancini - an Italian cooking equipment manufacturer.  I recently had a chance to use a Haussler Alpha spiral mixer.  The mixer looks almost identical to the SP5, however, it has a tilting head and a removable bowl.  I haven't had that much trouble cleaning the SP5- you just pour some water in and after dissolving any remaining dough, you wipe it out clean.  Obviously, because of the tilting head and removable dough - the cleaning process is much more expedient with the Haussler.  


What really surprised me, however, is that it typically takes about 5-6 minutes to get good dough cohesion with the SP5.  When using the Haussler, the dough cohesion was achieved in less than 4 minutes, which was quite amazing.  Of course, the conditions weren't scientifically identical, but I was making Tartine's basic country dough recipes and within 100 miles of the location I typically bake, so certainly substantially similar in terms of climate, ingredients, etc.


If I get a chance, I would like to try making brioche in the Haussler, the Tartine Brioche recipe is quite wet, and I have use the double hydration method with this dough in the SP5.  I'm wondering if the Haussler could achieve cohesion without having to use the double hydration method.  I haven't measured the revolutions per minute with either machine - so I'm not sure if there is any difference there either. 

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