November 21, 2021 - 4:20pm
Hi from Baden, Ontario
Just found this site and hoping to sponge up the wealth of knowledge here. I've been making bread and pizza dough for a couple years now and the biggest thing I've learned is how little I know about it lol. I'm on the verge of buying an Ankarsrum mixer as my KitchenAid just went up in smoke.
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Welcome to TFL! What kind of breads have you been baking? Tell us a little about yourself; what you do, what you bake.
You certainly have already understood some of the value of this web site: a "wealth of knowledge" indeed! You could continue to find that "how little you know" continues to be a big lesson. It is for me, even though I've been baking sourdough for 12+ years.
So, the KitchenAid went up in smoke? That can happen, especially when you bake more and more bread. They are a good mixer, in my opinion, but you have to have the right one for your use, and for bread it must be from the upper/heavier duty end of their product line. The more commonly found lower level models don't fare well with heavier doughs and longer mixes such as bread requires.
Welcome to The Loaf
OldWoodenSpoon
I've been making no knead bread with my Dutch oven quite a bit because it's quick and easy lol. I've been trying other bread recipes that I used the KitchenAid for. That started me down the rabbit hole. I need to understand why things happen so I can have better control and fix any perceived deficiencies. I think I've had maybe one batch that I could count as a miserable failure but the rest have been edible to pretty good.
Making bread kind of compliments my other hobby of making bacon lol.
I thought my KitchenAid was one of the heavier units. It had the 570W motor and 6qt bowl. The only good thing was I purchased it from Costco and they gave me my money back. It pays for half the Ankarsrum unit that will arrive Thursday.
Hi Rob, welcome to TFL from another Ontarian, I'm from Toronto. I'll look forward to seeing your baking, please feel free to post your bakes in your blog, its a great way of getting feedback from other bakers about your baking and to document your progress.
Benny