The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosch Mixer-makes bread only needs rise once?

inlovewbread's picture

Bosch Mixer-makes bread only needs rise once?

I have a new Bosch mixer and was looking for different recipes for whole wheat bread (6-10 loaves) for some variation on our every-day sandwich bread. I came across quite a few recipes that direct you to shape the dough into loaves and place in loaf pans directly after mixing- leaving out the bulk ferment. This seems odd to me. Maybe I'm so used to using primarily long-rising sourdough and making poolish/ bigas with my commercial yeast, but mix then shape? Huh?? Here are a couple of examples of the recipes:

The Bosch mixer claims:"The Bosch Universal Mixer has achieved its dedicated following among bread lovers not only because it lasts, but also because it produces. It makes better bread, faster and easier, because no one else has the patented three-arm stainless steel BreadMaster dough hook design plus the strength to run it in up to 15 lbs. of tough dough. The BreadMaster dough hook vigorously incorporates oxygen as its unique design stretches and folds dough against itself, processing 100% of your dough every four rotations around the bowl. By comparison, other mixers merely stir the dough, never achieving the Bosch's level of gluten development. Proper gluten development produces light bread with great texture. Merely stirring the dough produces "brick bread." Bread from the powerful Bosch Mixer needs to rise only once before baking, letting you make as many as nine loaves of fabulous fresh bread and have them out of the oven in just 75-80 minutes!" -from the PleasantHillGrain website.


Could this be an acurate claim- the gluten is actually better developed?

What is going on with the yeast in there? Would there be any difference between instant, active dry or rapidrise in this method?

Has anybody tried this? Results?

Would there be any benefit to skipping the bulk ferment? Any detriment? Would it just be forfeiting flavor or would the short rise have any other negative effects on the dough?

I've noticed that these recipes always include "dough enhancer". Is the use of dough enhancer because of the "one rise" method, or could it be left out?

So in summary, this just seems odd and goes against some of my newfound knowledge of bread making so I'm wondering if this "method" is valid (because after all, it's just sandwich bread) or if it is...I don't know how to describe without sounding like a bread snob! Oh no, have I turned into a bread snob? Does anybody else think this is a weird way of making bread or is it fine? 

Thoughts appreciated.

flournwater's picture

I didn't find the quote "Bread from the powerful Bosch Mixer needs to rise only once before baking, letting you make as many as nine loaves of fabulous fresh bread and have them out of the oven in just 75-80 minutes!" on the Pleasanthill Grain site.  But, IMO, it's a ludicrous idea.

inlovewbread's picture

It can be found here, on this page:

If you scroll down the page it's under the heading of "better gluten development".

dmsnyder's picture

But it's not fermentation. I think the cited claim is total B.S.. I wonder if it comes from Bosch or Pleasant Hill Grains. 

BTW, I am a very happy owner of a Bosch Universal Plus. It's a terrific mixer for large batches and stiff doughs, and you should not neglect to whip a single egg white in it, if only to be amazed on the job it does. However, I found the claims for how quickly it develops the gluten exaggerated.


yozzause's picture

If the dough formula is using a dough enhancer / bread improver then this is what is allowing a no bulk fermentation No time dough as are many commercial breads.

The Improvers have gluten conditioning agents and other chemicals that aid yeast production and ultimately gas production 

Even if you pan up a dough that should have a bulk fermentation time and bake it at the end of its first rise you will get a loaf of bread, but it will not be as good or as flavoursome as if it were to have a bulk fermentation time. 

Haveing said that it can sometimes be very handy to be able to make bread in a hurry and richer breads that are getting a lot of their flavours from the ingrediants that are going into the dough are the best to produce that way. 

Regards Yozza

AKP's picture

7 years later, I saw this post and the comments.  As someone who has owned a Bosch for 8 years, I felt the need to speak up.  I do NOT use a dough enhancer, I do not add extra gluten.  I use yeast, water, sugar, oil, salt and flour - based on their recipe, for the number of loaves I am making.  For white flour, I leave the mixer on setting 2 for 5 minutes, for the whole grain fresh ground wheat flour, I mix on 2 for 7-10 minutes.  I follow their recipe exactly, the only thing that changes is the amount of flour based on grind, humidity, etc.  I regularly make 4 loaves of bread (I only have 4 bread pans) in 70 minutes or less.  And it is delicious.  And we don't buy bread from the store.  So from a person who actually owns a Bosch and uses it generally at least once every day for something - their claims are not falsehoods.  Best kitchen purchase we have ever made.

JTB's picture

I am going to be ordering one of these very soon. I've had a KA 550 for over 30 years. It was back when they made them well. It was a gift from my Mother and Father when my wife and I got married. I am buying the Bosch because I dont want to kill this mixer as I'd like to some day pass it on to my daughter.

mangomumma's picture

Hi there, thanks for the info.  Are you willing to share your Whole wheat bread recipe?  How many loaves does it make.


mangomumma's picture

I'm new here.  Where can I find the Bosch bread recipes?

barryvabeach's picture

Mangomumm,  you can find the recipes here,  page 27 is the whole wheat recipe.

I owned a Bosch Universal, and still own a Bosch Concept with similar arms and a bowl, and unfortunately will side with those that say that a mixer can't improve the flavor of bread.  While one mixer may develop strength in the dough quicker than another, nearly every book I have every read on bread making, and some of my own experiments confirm, that time is a very important part of developing the natural flour from wheat flour.   The whole wheat bread recipe from Bosch may yield a very sweet bread, but that is because it adds 2/3 of a cup of honey.  I just checked the recipe for what they describe as their basic yeast bread - it includes milk, sugar, butter and lemon -    if you omit those, my guess is that the flavor would be quite plain.  So yes, you can skip bulk ferment stage, but the flavor will suffer.