The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spiral

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claudiarana's picture

My hand kneaded recipe didnt came out good in my new spiral dough mixer.

July 22, 2012 - 3:31pm -- claudiarana

Hi there, im trying to get stared as a professional baker, so, after a year of doing everything by hand, i finally bought a spiral dough mixer, but something went wrong.

I was so excited and tried to make 6 batches of this recipe:

Sandwich bread

  • 319 gr white bread flour
  • 213 gr wheat flour
  • 18 gr dry milk
  • 1 egg
  • 250 ml water
  • 10 gr salt
  • 74 gr sugar
  • 5 gr dry yeast
  • 85 gr butter

And 85gr of flax seed hidratated with 85 of water.

bradengow's picture

impasti mixer quality information. . .

May 14, 2010 - 4:52am -- bradengow

Can anyone tell me if a company called Impasti makes a quality spiral mixer?  I am considering buying a used, single speed, impasti dough master for a small bread baking operation.  It can hold up to 65lbs of dough, but I have no idea if it is of good quality or not.  Thanks so much for your time and informaiton.  Braden  bradengow@yahoo.com

bakersteve's picture

Straight or spiral hook?

December 12, 2008 - 3:13am -- bakersteve

Hi


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).

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