Getting to know my BUP
I tried two very different doughs in my new Bosch Universal Plus this weekend. The machine performed very well, and the breads were all good.
I made a batch (three pan loaves) of Hamelman’s Oatmeal Bread. The machine handled the dough very nicely, and kneaded it to a moderate window pane in about 5 minutes (with a couple stops to scrape the bowl and shaft). This formula calls for high gluten flour, along with whole wheat and rolled oats. I had previously used bread flour, but used Sir Lancelot this time. The resulting bread has a slightly firmer chew (a good change), but is still tender and moist. The flavor is wonderful. It was perfect for roast turkey sandwiches.
Then I put the BUP to the real test…bagels. One major reason for getting this mixer was to let a motor knead stiff bagel dough, and save me from the sweat and strain. In about 14 minutes of mixing/kneading on low speed, the BUP turned out a beautiful, silky dough. I used 75% Sir Lancelot and 25% BRM enriched flour (a bread flour), and otherwise stuck with the Krakowski recipe in the upcoming Inside the Jewish Bakery. After fermenting, the dough was very elastic, and it took quite an effort to roll out the strands. After having experimented both with diastatic malt and honey in the boiling water, we’ve settled on honey for superior flavor.
The flavor and texture are very pleasing and they look nice too.
So far, I love mah BUP.