Still Trying to find a good loaf of bread in South Florida! We have a nice old antique hand cranked bread dough mixer. Its shaped like a bucket with the crank on the top. Does anyone ever use one of these? I would like to try making a larger than normal size recipe. We're new to the starter/sponge recipes and we just love them and all of the enthusiasm on your site.
I've never tried one, but I wonder if an old fashioned hand-crank ice cream maker would accomplish the same thing? It has a 4-6 quart bucket and the dasher would work like a large wooden spoon.
We use a large high torque drill with a mixing paddle for mixing feed grade molasses with feeds on our farm as well as for turning cranks attached to 200 foot cable rigs. Beats doing it by hand!
I've seen one setup like what you mention in Nova Scotia about 30 years ago but never in operation, it would sure be a workout.
I've seen these for sale in a hardware store in Shipshewanna, Indiana (Amish Store). It might be a good workout for the kids. I use the Magic Mill Assistant from Electrolux in Sweden. It's a great mixer but a little more expensive than the Kitchen Aid. Check it out on the net.
Ijust bought a breadmaker like the one you described. It came with an original baking pamphlet. If you would like the recipes I can send them to you. Let me know.
HI guys I have a friend who has an old fashioned hand crank bread mixer but he lost the dough hook. Do you know of anybody who can help me either purchase another hand crank bread mixer or find a parts store? What he uses it for is he goes down the Colorado river being a crazy rafter and he wants to mix bread while he is out there. The high powered drill sounded good...because it can be battery operated...but his trips are 16 days...battery won't last. So I guess we are looking for the hand crank mixer for kneading dough. Or if there is anyone out there willing to sell theirs I will buy it.
I've seen a few of these in the recent past few weeks on EBAY, most going off very cheap, try doing a search. I seem to remember most were brand new too so maybe the sellers know where to purchase pasts for them and could help you out. Mattie
I use to have one of these can't remember where I got it. Used it twice and knew it was not for me. I think it's a two person job. One to hold the bowl abd one to turn the crank. I wish I owned one now though for what reason I don't know. It is difficut to use and kneading by hand or not kneading is an easier way to go. I gave my to my brother who promptly sold it at a swap meet. Kick me. This thing looks and acts like the popcorn pot. Lehmans (spelling may not be right) in Ohio sells all this non tech stuff to the Amish. If you could find out the manufacturer you might be able to order the part. they might be able to do this for you.
I had an Idea. Mix the dough and put it in the bottom of the raft. It should get a lot of tossing and turning.
I know dumb idea. good luck.
Mariah
I tried Nigel's instructions on baking bread, well this is my first one.... i put the bread
in the oven on 500 F, and waited an hour for the dough to rise, which it did, but when
i put the bread in the oven, the houe was all smokey from the oven because of the flour left on the baking sheet. I got so worried, the bread was all dark brown, so I took the bread out of the oven set on racks, and waited over an hour to cut into it. The middle of the bread was not done but the bread looked good. What did I do wrong, should I have not put the bread in the oven with the flour on the baking sheet?
I think my oven cooked to fast on 425F for this bread, is it ok to lower the oven temp.
=== What did I do wrong, should I have not put the bread in the oven with the flour on the baking sheet? ===
The smell of burned flour is a bit unpleasant. I use semolina as the "lubricant" on the peel or bakng sheet where required - it burns at a higher temprerature than AP flour (around 525 deg.F in my experience) and it tends to just turn black without smoking. That said, when you bake bread at higher temperatures you will get a bit more smoke than you are used to, especially the first few weeks as you burn out things that have been hiding in the corners of your oven for years ;-)
=== I think my oven cooked to fast on 425F for this bread, is it ok to lower the oven temp. ===
That depends somewhat on the recipe and type of bread, but in my experience any hearth bread can be cooked between 425 deg.F and 550 deg.f and it will work out. You will get a different amount of oven spring and a different crust as you vary the temperature and baking time. Give it a try and find out!
I am in the market for a 7 quart mixer, cannot decide whether to go for the KitchenAid 600 or the Viking 7 quarts. - I had a 5 QT KitchenAid for the past 10 years. Can you please give me some feed backs ? I mainly want the 7 qt for bread mixing. Thank you.
I have been trying to get information concerning the nutrition value of at-home,fresh-milled whole wheat flour as compared to commercially milled whole wheat flour. I read that the flour loses 90% of it's nutrition within 72 hrs of milling. The commercial companies disclaim that. Can anyone tell me whether that is true or not???
Also, how can I determine the date of milling on commercial flours. The sack will say ,"best if used by...." usually several months in the future, but no actual date of milling. In other words...what is the shelf life of whole wheat flours??? How long does it take to get from the actual milling process, through the pipeline to my cupboard?Thanks,
I have been trying to get information concerning the nutrition value of at-home,fresh-milled whole wheat flour as compared to commercially milled whole wheat flour. I read that the flour loses 90% of it's nutrition within 72 hrs of milling. The commercial companies disclaim that. Can anyone tell me whether that is true or not???
Also, how can I determine the date of milling on commercial flours. The sack will say ,"best if used by...." usually several months in the future, but no actual date of milling. In other words...what is the shelf life of whole wheat flours??? How long does it take to get from the actual milling process, through the pipeline to my cupboard?Thanks,
Certain vitamins will gradually degrade upon exposure to oxygen. However, I can find no credible source for the drastic decline you cite in whole wheat. I think it’s a myth, or a reference to refining losses.
Some millers, such as King Arthur, will show a Julian and a “Best By” date. The Julian date is a year earlier and indicates the mill date. I’ve seen Bob’s Red Mill whole grain flour with a “Best By” date nearly 2 years out – a good reason to avoid Bob’s.
very large recipes for antique bread dough mixer
Still Trying to find a good loaf of bread in South Florida! We have a nice old antique hand cranked bread dough mixer. Its shaped like a bucket with the crank on the top. Does anyone ever use one of these? I would like to try making a larger than normal size recipe. We're new to the starter/sponge recipes and we just love them and all of the enthusiasm on your site.
score: 0
I've never tried one, but I
I've never tried one, but I wonder if an old fashioned hand-crank ice cream maker would accomplish the same thing? It has a 4-6 quart bucket and the dasher would work like a large wooden spoon.
score: 0
We use a large high torque
We use a large high torque drill with a mixing paddle for mixing feed grade molasses with feeds on our farm as well as for turning cranks attached to 200 foot cable rigs. Beats doing it by hand!
I've seen one setup like what you mention in Nova Scotia about 30 years ago but never in operation, it would sure be a workout.
score: 0
Bread in South Florida
Panera's bakeries are very good.
http://www.panerabread.com/cafes/find.php
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Hand Crank Dough Mixer
I've seen these for sale in a hardware store in Shipshewanna, Indiana (Amish Store). It might be a good workout for the kids. I use the Magic Mill Assistant from Electrolux in Sweden. It's a great mixer but a little more expensive than the Kitchen Aid. Check it out on the net.
score: 0
antique breadmaker
bakingnut
Ijust bought a breadmaker like the one you described. It came with an original baking pamphlet. If you would like the recipes I can send them to you. Let me know.
score: 0
hand crank dough mixer..needing the hook
HI guys I have a friend who has an old fashioned hand crank bread mixer but he lost the dough hook. Do you know of anybody who can help me either purchase another hand crank bread mixer or find a parts store? What he uses it for is he goes down the Colorado river being a crazy rafter and he wants to mix bread while he is out there. The high powered drill sounded good...because it can be battery operated...but his trips are 16 days...battery won't last. So I guess we are looking for the hand crank mixer for kneading dough. Or if there is anyone out there willing to sell theirs I will buy it.
801-471-8983
Kevin Tuckett
yourjustdesserts
score: 0
Hand crank dough mixer
I've seen a few of these in the recent past few weeks on EBAY, most going off very cheap, try doing a search. I seem to remember most were brand new too so maybe the sellers know where to purchase pasts for them and could help you out. Mattie
score: 0
antiquebread dough mixer
I use to have one of these can't remember where I got it. Used it twice and knew it was not for me. I think it's a two person job. One to hold the bowl abd one to turn the crank. I wish I owned one now though for what reason I don't know. It is difficut to use and kneading by hand or not kneading is an easier way to go. I gave my to my brother who promptly sold it at a swap meet. Kick me. This thing looks and acts like the popcorn pot. Lehmans (spelling may not be right) in Ohio sells all this non tech stuff to the Amish. If you could find out the manufacturer you might be able to order the part. they might be able to do this for you.
I had an Idea. Mix the dough and put it in the bottom of the raft. It should get a lot of tossing and turning.
I know dumb idea. good luck.
Mariah
score: 0
I retired after working
I retired after working forty years in the wholesale baking industry and now cooking and baking is my hobby and passion .
James D. Cloud
score: 0
Bread
I tried Nigel's instructions on baking bread, well this is my first one.... i put the bread
in the oven on 500 F, and waited an hour for the dough to rise, which it did, but when
i put the bread in the oven, the houe was all smokey from the oven because of the flour left on the baking sheet. I got so worried, the bread was all dark brown, so I took the bread out of the oven set on racks, and waited over an hour to cut into it. The middle of the bread was not done but the bread looked good. What did I do wrong, should I have not put the bread in the oven with the flour on the baking sheet?
I think my oven cooked to fast on 425F for this bread, is it ok to lower the oven temp.
Thank you for your help
score: 0
Re: Burned flour
The smell of burned flour is a bit unpleasant. I use semolina as the "lubricant" on the peel or bakng sheet where required - it burns at a higher temprerature than AP flour (around 525 deg.F in my experience) and it tends to just turn black without smoking. That said, when you bake bread at higher temperatures you will get a bit more smoke than you are used to, especially the first few weeks as you burn out things that have been hiding in the corners of your oven for years ;-)
That depends somewhat on the recipe and type of bread, but in my experience any hearth bread can be cooked between 425 deg.F and 550 deg.f and it will work out. You will get a different amount of oven spring and a different crust as you vary the temperature and baking time. Give it a try and find out!
sPh
score: 0
Mixer
Hello Friends of TFL,
I am in the market for a 7 quart mixer, cannot decide whether to go for the KitchenAid 600 or the Viking 7 quarts. - I had a 5 QT KitchenAid for the past 10 years. Can you please give me some feed backs ? I mainly want the 7 qt for bread mixing. Thank you.
2brownbraids
score: 0
2brownbraids - mixer
Here's one thread on mixer pros and cons: http://www.thefreshloaf.com/node/5874/new-stand-mixer-purchase-question
You can find more using the "Search" utility, since there have been several discussions about the topic. Happy researching!
PMcCool
score: 0
Thank you PMcCool for you
Thank you PMcCool for you info. I will check it out before I do anything.
-2brownbraids
score: 0
this is a tray of soft
this is a tray of soft pretzels just out of the oven.
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shelf-life & nutrition
I have been trying to get information concerning the nutrition value of at-home,fresh-milled whole wheat flour as compared to commercially milled whole wheat flour. I read that the flour loses 90% of it's nutrition within 72 hrs of milling. The commercial companies disclaim that. Can anyone tell me whether that is true or not???
Also, how can I determine the date of milling on commercial flours. The sack will say ,"best if used by...." usually several months in the future, but no actual date of milling. In other words...what is the shelf life of whole wheat flours??? How long does it take to get from the actual milling process, through the pipeline to my cupboard?Thanks,
score: 0
shelf-life & nutrition
I have been trying to get information concerning the nutrition value of at-home,fresh-milled whole wheat flour as compared to commercially milled whole wheat flour. I read that the flour loses 90% of it's nutrition within 72 hrs of milling. The commercial companies disclaim that. Can anyone tell me whether that is true or not???
Also, how can I determine the date of milling on commercial flours. The sack will say ,"best if used by...." usually several months in the future, but no actual date of milling. In other words...what is the shelf life of whole wheat flours??? How long does it take to get from the actual milling process, through the pipeline to my cupboard?Thanks,
score: 0
Shelf Life
Certain vitamins will gradually degrade upon exposure to oxygen. However, I can find no credible source for the drastic decline you cite in whole wheat. I think it’s a myth, or a reference to refining losses.
Some millers, such as King Arthur, will show a Julian and a “Best By” date. The Julian date is a year earlier and indicates the mill date. I’ve seen Bob’s Red Mill whole grain flour with a “Best By” date nearly 2 years out – a good reason to avoid Bob’s.
cb
score: 0