Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve been working mostly on sandwich rolls, because that’s what we eat the most. This finally has the more chewy/less cakey texture that I’ve been working toward.
I hate to think this is the reason, but… this is the first time I’ve used the larger, 6 qt bowl lift mixer, and the coil-shaped dough hook, rather than the 4.5 qt tilt head and the C-shaped dough hook. But I noticed the difference in the kneading within minutes. I was sure that it would be “smaller mixer better for smaller quantities”, but this was night and day different.
It could be that, or it could be that I finally just hit all the temperatures and ratios that I was supposed to. But since everything worked out with the larger machine, and I know how it did, it looks like that’s the one I’m going with from now on.
Looking good. And I’m pleased to hear about the mixer results…I’ve got a 6-qt bowl lift Kitchen Aid hiding in the garage to break out for Thanksgiving prep and Xmas cookie bake day. It’s really for me, but I need one of those big prep days to remind my wife that she wanted us to get one too…thereby eliminating the “you’re wasting money” conversation. By unveiling at the right time she’ll be happy about it…even more so when she finds out I got it on sale!
….and the fam has been asking me to make bread since I haven’t since we moved!
They look great. I would assume the spiral dough hook was designed to best form the dough by constantly stretching it. You might be correct in your thinking. Teach me how to make a Philly Cheese Steak roll like the great ones they use.
I would, but my hands would be numb for a week afterwards (cervical stenosis). That was my motivation for getting a mixer, so that I could bake without having to knead.
Understood, however, the Forkish method is pretty easy on the hands. It's emphasizes stretching and folding over kneading. I have some fairly arthritic digits and using that method is almost therapeutic. He explains it's the stretching and folding that builds gluten structure. I have found better results with my bread using that method.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I thought the same about the size of the mixer but once I bought the 8 qt I learned that I was very wrong. The spiral dough hook develops more gluten structure in less time than the C hook and the larger mixers have no problems with small quantity batches.
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