April 4, 2015 - 6:36am
Bosch Universal Plus Friction Factor
I purchased a Bosch Universal Plus a few months ago and I am having a problem with overheated dough. I've monkeyed around with temps of all ingredients, used shorter mixing times, different speeds (I generally mix on lowest speed), etc. My finished dough is very warm (in the lower 90's). For those of you that use the bosh universal, how do you combat the heat caused by the friction of this mixer.
I posted this earlier, but I cannot find it. Must have done something wrong. If it shows up twice, I apologize.
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I don't use this mixer, but what springs to mind is to compensate for its heating effect by using colder water. For instance, if using room temp water produces 90-degree dough, then you could try using water that's about 50 degrees instead so that after the mixer heats up the dough, it should still be quite a bit cooler than 90+.
I found I had to use ice water with my Bosch and it seems to work fine. Also I never go to the highest speeds. (Cold milk also in breads that call for milk.) My temperatures fall in the mid 70's F using ice water. I don't add the ice itself, but chill the water with ice. Water held in the fridge would work too. deblacksmith
Most, if not all, of the current popular bread-baking-books discuss Desired Dough Temperature (DDT)--76°F seems to be the common illustrative temperature--but it doesn't have to be. For example I retard my lean doughs overnight at 54°F so I use iced water in the mix, and, if necessary, rest the dough in the refrigerator between machine mixing, kneading and S&F's until the desired temp is reached. Thereafter I keep it in the a wine cooler set at 54°F.
Hamelman's book, Bread, for example has a good explanation of acquiring DDT.
David G
Thanks for your suggestions. I think I'll stick with my Kitchenaid. It does a better job on bread than I've been able to accomplish on the Bosch. Anyone want to buy a used Bosch?