The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Getting to know my BUP

GSnyde's picture
GSnyde

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.

Glenn

Comments

SylviaH's picture
SylviaH

Both the Oatmeal and the Bagels look delicious!  Glad to hear your loving your BUP.  I ordered the compact not to long ago and, I'm very happy with it's performance for my needs.  I keep meaning to make a potato pizza...just because I love the way it also slices and shoots out those thin little potato slices :)  the problem is...I haven't been eating potatoes lately.  I enjoy the blender too...I think you'll be very happy with your big BUP...the proofs in your beautiful bagels : )

Sylvia

GSnyde's picture
GSnyde

Thanks, Sylvia.  I know I will like this machine more and more.  I didn't get the blender or any attachments.  We have a good blender, immersion blender and food processor, so it seemed unnecessary.

Potato Pizza!  Yum!

Glenn

SylviaH's picture
SylviaH

I just came across something I thought interesting.  JH, oatmeal loaves are a favorite of mine and after veiwing your loaves I was reminded of some I had baked a while bake.  I referred to them and found an interesting quote from Dan Dimuzio, in my blog...the subject was mainly about the powered milk but, he did say that glutathione, helps with extensibilty (you can also get it by using active dry yeast).   Since I have never made bagels.  My question is do you use an Instant active dry yeast verses an active dry yeast and have you noticed a difference in the extensibility of the dough?  If you would like to read the blog post by Dan D. it is in the second to last paragraph of his post Here

Sylvia

GSnyde's picture
GSnyde

Interesting.  I'd never heard about that.

I used Instant Dry Yeast in the bagels this time.  I think the greater elasticity had to do with a change in my handling.  The formula calls for patting the dough out into a brick shape after primary fermentation, and then letting it rest a while.  Then you cut the pieces on the long axis.  That way they are easier to extend into snakes (technical boulanger term).  This time I didn't do that step.  I just cut the fermented dough ball into pieces which had not been pre-extended.

Glenn

Syd's picture
Syd

Love the crust colour on all your loaves, Glenn.  Just the amount of caramelisation that brings about lots of flavour but not too much that it has turned bitter (although, call me weird, but I don't mind a little of that either - but then I would eat bitter gourd for breakfast if I had the chance)!  Those bagels look perfect, too.  I have never made them myself and am not even sure what a proper bagel is meant to taste like, but those look excellent.

Nice baking.

Syd

GSnyde's picture
GSnyde

Thanks, Syd.  I like this degree of caramelization, too.  As you say, it's gives a great depth of flavor (ok, you'd say "flavour", but it tastes the same in both languages).   Indeed, now that the loaf has sat in a bag for a day, the flavor is even better.

As for bagels, the taste and texture are something like a soft pretzel.  Very chewy crust and crumb, and very slightly sweet from the malt.  You should try a bagel next time you have a chance.  It is a very fine thing.

Glenn

ehanner's picture
ehanner

Glenn,

Isn't it fun to get new tools (toys) to work with? Good luck with your new mixer. The breads look great. I've been doing bagels every other day myself trying to get past the clumsy stage.

Eric

GSnyde's picture
GSnyde

Yes, new toys keep the process fun, as do new formulas and even new tweaks of old formulas.

In addition to the BUP, my wife presented me with Maggie Glezer's A Blessing of Bread.  So now I have a dozen new challah recipes to choose from.

Glenn