December 13, 2015 - 7:30am
Recipe for 20 quart mixer
I just purchased a 20 quart mixer and I am looking for a simple bread recipe to maximize its capabilities. Can anyone provide the correct ingredients and measures?
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I just purchased a 20 quart mixer and I am looking for a simple bread recipe to maximize its capabilities. Can anyone provide the correct ingredients and measures?
If it's an old one like mine, it might not be capable of kneading the dough that you think it might... The trouble is, I don't actually know just how much dough mine is supposed to be able to knead (it's a very old A200). Mine simply won't get to 2nd speed with a big load of dough in it - where big is more than 2Kg of flour. The most I put in mine is a load for 6 large loaves - it's about 5.7Kg total weight of flour, starter + water, or 12.5lbs. The current A200 specification sheet suggests 25lbs of 60% hydration bread dough. Mine will not start on the 2nd speed with that load in it. I also use a spiral dough hook rather than the supplied one (which is rubbish IMO)
Of-course, you may not have a 50-year old A200 and have something a bit more modern!
A recipe for that might be 3Kg of flour - the rest works out with bakers percentages, so a 65% hydration dough would then have 1950g of water and so on.
-Gordon
Thank you Gordon.
I have a new 1 1/2 horse power general mixer. I am just starting out and wonder if you could be more specific with the ingredients and measures. I am looking to make a soft pillowy dough that can be used for my homemade pizza and sandwich rolls. I currently use a small bread dough recipe for my homemade pizza that rises nicely and creates a light airy dough that is crusty on the bottom. I was hoping not to have to experiment many times to get the same product. Can you help?
Mike M.
So the old A200's only have a ½ horse motor - I suspect yours will work much better than mine!
I fear you might need to experiment though - my own pizza dough is a simple 65% hydration mix of flour, water, yeast and salt with a big glug of olive oil for good measure - but that works with the flour I use (Shipton Mill No. 4 - 12% protein) So for a kilo of flour, 650g of water, 14g dried yeast (7g per 500g flour) and the same salt (14g). Get this kneaded then add the olive oil, then as yours will take it, up to speed 2 for 5 minutes.
I've actually no idea what that is in quarts though - it's 1.7Kg of dough.
But you can always scale your own recipe - just multiply everything by the same number (although if it's in cups rather than g/oz then I'm really not sure if that actually works) Have a look at bakers percentages to work out one way to scale recipes, but for the most part I just have a base recipe for one item (load, roll, etc.) and simply multiply everything by the quantity.
What I do with my dough when making something like that is take it out of the mixer and let it rest on the bench for 5-10 minutes - give it a quick hand-knead/stretch & fold, then let it rise for an hour or so, tip it out, degas it, stretch/fold then divide up, rest/shape - for rolls, let prove out on a tray, or pizza balls, into the tub in the fridge until ready.
-Gordon