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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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![]() "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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