I've been using an old 8-quart Pyrex glass bowl to mix and proof my doughs. It's always been fine, but it is heavy and I've always been concerned about it slipping, falling and breaking, and leaving shards of glass everywhere. So I started looking for something lighter and also less likely to cause a problem, and was looking at a few metal bowls. But I also remember reading somewhere that using a metal mixing bowl was not a good idea, and I'm wondering what the reason might be.
I could see a problem with an aluminum bowl if you were adding something acidic and reactive like tomatoes or maybe cider vinegar, but a stainless steel bowl should solve that problem. And if the concern is loss of heat during the first rise, I think that's easily solved as well.
My only other guess would be that unlike a glass bowl, many inexpensive metal bowls don't have a closed lip at the top edge, which could be a nice hiding place for flour, dough, bacteria, etc. But that issue could also be solved by using an NSF-approved bowl with a closed or solid lip.
So I'm wondering what the objection -- if any -- to a metal bowl is. Thanks in advance for any info on this! Seth
I think the old explanation was about corrosion, and stainless steel makes that more or less moot. I use general-purpose stainless mixing bowls I got at a restaurant supply store and haven't noticed any problems.
TomP
I think you nailed it with the corrosion idea, which I hadn't considered. And I guess with a chrome-plated metal bowl, there could also be issues with the plating flaking off. Unless there are other issues, it sounds like stainless is the way to go here. Seth
See a restaurant supply store for the pan/bowl/whatever - they aren't the cheapest but they do last. Enjoy!
I don’t know how I managed without it. It’s perfect. Nothing sticks in it… nothing. And you can do bowl turns ( use a spoon scoop/ turn ) so easily, great big handle and the lid is wonderful. Dishwasher safe. I use it almost every single day since I got it.
It's an interesting point but for bowl folds, you need a certain amount of friction. Not too much but not too little either. These are the kind I'm using these days (I paid less at my restaurant supply store):
https://www.restaurantsupply.com/products/vollrath-47938-8-quart-stainless-mixing-bowl-with-approximate-measurements
and then a bunch nested in them.
There is friction with the surface of the OXO more than enough to do bowl folds it is just that residue doesn’t stick. I can’t explain it any better but it’s the best bowl ever.
I make all my doughs in it and turn them easily. Then pop into the fridge after the bulk rise for retard. It’s very convenient and one bowl baking. 👍😊
For mixing most of my doughs, I use a 12-quart Cambro tub. I like the roundness (as opposed to a square or rectangular tub with corners), and I really like being able to lift the tub during the bulk fermentation to look underneath at the formation of bubbles. That helps me to judge to point when I am ready to move on to pre-shaping. The tub is lightweight and definitely will not shatter.
Happy baking.
Ted
…I’m forced to use a stainless bowl for bulk and it’s a real pain when you’re doing folds and some of the dough wants to stick to the very light bowl. My Ank bowl has enough heft to resist but even my largest stainless bowl would be suboptimal. On the other hand you might get away with it if you only make single loaf batches. Mine tend to be 2-3 kg so no real experience with small batches.
Bonne chance,
Phil
I usually make one-loaf batches, which fits right in with what you said.