I'm just getting to grips with a 20-quart Hobart (nicknamed 'Godzilla'), standard hook. I need this machine as I bake for a local market and they keep crying 'More bread, more bread!'. I'm getting variable results, with some breads not rising as much as expected and others fine. I have read the threads here and seen that people mirror my own experience re. hydration levels; that at lower hydration (say below 62%) a medium-size stand mixer can just push the dough around (and wind it up the hook).
Hello folks. I'm a bit new here, posting from the UK. I have a stand mixer-related question.
I just was given a 30 qt Hobart mixer with a dough hook, wisk and paddle. I am not a professional baker but I do like to bake bread. I have two questions; How much is the mixer worth? I would guess it is about 20 years old but it looks like new. I'm just curious. My second question, which is more fun, is where can I find bread recipes to make such a large quantity? I'm getting some friends together to make a jumbo batch of bread dough that we can then divide and freeze. Any suggestions? Any help would be greatly appreciated.
Amy Grant, Kingfield Maine