The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosch Mixer-makes bread only needs rise once?

inlovewbread's picture
inlovewbread

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:


http://www.pleasanthillgrain.com/whole_grain_recipe.asp


http://www.paulasbread.com/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.


Questions: 


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
flournwater

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
inlovewbread

It can be found here, on this page: 


http://www.pleasanthillgrain.com/Bosch_Universal_Plus_Mixer_MUM6N10UC.aspx


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

dmsnyder's picture
dmsnyder

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.


David

staho88's picture
staho88

I have a Bosch and did note that all the recipes are as you stated.  Still, for the breads I have made, I have gone with 2 rises---the bulk fermentation and then proofing.  I have tasted bread from friends who follow the recipes with only one rise.  Tasted fine by me.  I tend to use less yeast than the recipes list -most recipes I've seen use 1 tablespoon instant yeast per loaf.  I do this and have lengthier rises and adhere to the 2 rises in the belief that it will result in a better flavored bread vs the quick rises they suggest.  Don't know this for sure, but it's what I do for sandwich breads

Occabeka's picture
Occabeka

" 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." "


Going by that statement, the good people at Bosch would have us believe that bread made by using all other brands of mixer will be flat by comparison! Tough sell there!


The fact that dough can be kneaded in so many ways using the hands and by mixers shows that the process of gluten development is actually quite forgiving.


Occa

yozzause's picture
yozzause

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