All set for the next two months (+-)
I'm pretty sure that would kill my KA. And you are indeed set for pizza. I like your little video.
Yup that would kill my 5qt KA Artisan stand mixer for sure.
Will, are you quite happy with your Bosch mixer?
You know. I have been using the Bocsh for so long I am happy. That being said, it has limitations. For medium to low hydration doughs, I don't think you can have a better mixer. Once you delve into higher hydrations, it takes some patience and technique to get a good result. I hate the column in the center but learned to live with it. Everything has trade-offs. I bet when it comes to other baking uses, such as whipping eggs/cream the KitchenAid wins! The link is a huge double batch of highly enriched, yeasted pumpkin bread! An example of a high hydration dough is my riff on approachable bread. Through perseverance I made it work with the Bosch!
Yeasted Pumpkin Bread
Will, nice work. Thanks for the N.Y style recipe, it looks delicious.
Most of my bakes are from frozen 48-72 hr. cold defrost/ferment in the refrigerator. Except on dough-making day. This bad boy is 48hr. cold ferment from fresh. Freezer batch dough was made Thursday. The bake was yesterday.
Thanks for the recipe. I made a 1/4 batch yesterday. I substituted solod (fermented rye malt) for the sugar. I just used AP + fresh milled spelt.
Our pizza toppings were a little crazy: pineapple, prosciutto, mushroom, black olives, garlic, olive oil. A bunch of different cheeses. Basil and oregano.
We really enjoyed it.
I am glad the formula worked out for you!