Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

 
 
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Fred
 
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"Janet Bostwick" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040829151425.4e41b3f0@wafer...
> > On Sun, 29 Aug 2004 14:41:41 -0500
> > "Fred" > wrote:
> >
> >
> > > Contrary to popular opinion, home mixers aren't adequate for mixing

> bread
> > > dough. Those that think they are don't make as much dough as you or I
> > > do. If you don't want to invest in a commercial mixer, the you might

do
> > > what I've done and that is to keep 2 KA mixers. You can use one while
> > > the other one is being repaired. I generally get them to last about

8-9
> > > months and then something goes haywire. You're right in keeping them

at
> > > speed #2. If you go past that, they will thrash themselves to death
> > > rather quickly. There is no way a home mixer is going to survive long
> > > making 2 bread doughs per day. I usually only make one.

> >
> >
> > I can mix and knead 11 pounds of bread dough with my 20 year old

Bosch
> > Universal. It doesn't even struggle. My parents had one just like it

that
> > made 11 pound batches of bread every week for several years without
> > requiring any service. In about 1991 they bought a new one and gave the

> old
> > one to my eldest sister, who has been using it since. At some point

after
> > my sister got it, it required new bushings of some sort - was a minor
> > repair - and it's still going strong.
> >
> > So I wouldn't say that *all home mixers aren't adequate.
> >
> > I've seen what 11 pounds of bread dough does to a kitchenaid, tho.
> >

> My KA is 28 years old(KA45). I have made bread in it several times a

week,
> often every day for all those years. I also go way beyond batch capacity
> and it has never broken down. It is all in how you approach the bread
> making and how dry you make your bread dough. My bread (any kind) is

mixed
> a couple of minutes and then kneaded for about 4 minutes after an

autolyse.
> Janet
>

OK, so you would like me to amend my statement to say that consumer mixers
available today aren't strong enough to mix bread dough every day. No
problem.

Fred
Foodie Forums
http://www.foodieforums.com



 
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