Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?
Hello all have a few questions that I should separate into two forums but decided to just have a go in one.
I am relatively new to artisan bread baking and have been using a Kitchen Aid Pro 600. Following the mixing times in the BBA, I have yet to attain the satin/silky texture on the dough (except for cin.
I've read with interest the various threads posted here about mixers - likes and dislikes. I was browsing through the "2005 Cook's Illustrated" annual when I came across an article in the "November & December 2005" issue titled "Mix Masters". Needless to say I read the entire article avidly. Rather than repeat the entire article I'll just lift a few of the points that I found very interesting.