So, I finished my Christopsomos with flying colors. It turned out wondefully - now, to just not pig out on it! This is truly the loaf that ate Manhattan. It's HUGE! It's only a 1-pound loaf, but it's bigger than any of my plates, and tall, too! You can see my Christopsomos at
The next bread on the list is the bagels. Has anyone got any tips on these? I'm worried that my KA might keel over and die with this dough. It did great with Nancy Silverton's sourdough pretzels, just a tiny bit of bucking the bowl, which I came to realize meant it wasn't latched properly at the back of the bowl. I have the Pro 600 Bowl-Lift model, which is supposed to be their toughest/strongest model. It's new, and I really haven't put it through its full paces yet, so I'm a bit paranoid about this!
Any advice/tips welcome! I know I don't have the strength to knead this dough by hand!