The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

problem

TastefulLee's picture

Bosch Problems

September 25, 2012 - 4:12am -- TastefulLee
Forums: 
Baking Equipment

Hi. I recently acquired a Bosch Universal (not Plus) mixer. It is in almost pristine condition. I got it because I have recently been diagnosed with a disc herniation and can no longer make our bread and bagels by hand. 

I have to say I am not impressed. The bowl doesn't seem to lock in place and the dough hook didn't even mix my bagel dough much less knead it. The whole unit (bowl and hook)seemed to just twirl around at the same speed and sort of push the ingredients around the bowl. 

Has anyone else had this experience, and know what I may be doing wrong?

 

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MNBäcker's picture

No decent crust on French Bread

December 4, 2011 - 11:34am -- MNBäcker
Forums: 
Artisan Baking

So,

I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:

I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.

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Britvic55's picture

Damp doughy crumb

September 30, 2008 - 2:32pm -- Britvic55
Forums: 
General

          I’ve been trying my hand at bread making recently and considered the no knead method that was demonstrated in the New York times (and on countless YouTube videos) to be the sort of bread I was looking for, an artisan crispy crust with open crumb texture. Easy I thought....

 

            The problem I seem to be encountering is the bread seems doughy,damp almost crumpet like in texture, even though the crisp crust exists.

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aladenzo's picture

Problem with my mixers...

October 26, 2007 - 2:03am -- aladenzo
Forums: 
Baking Equipment

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?

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KipperCat's picture

Why did my dough fall? NYT no knead

June 4, 2007 - 3:24pm -- KipperCat
Forums: 
Artisan Baking

Hi.  I'm a new member of the forum, though I've read a lot here just recently.  I haven't baked bread in years, and then it was mostly in a bread machine.  But this no-knead bread is so easy it's become a habit.  It's also very good!  I'm still working on a good whole wheat version.  Today's dough is half AP and half WW flours.  The only recipe changes are adding 1.5 Tbsp gluten and  more water.

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