My buddy and I are setting up Reinhart's panettone recipe to do 80 medium loaves. Last year we did the large ones (dont remember how many as there were other loaves done that day). This year we are just doing the panettone and will use commercial flour in the soaker. I love playing with all these big quantities, like 7 dozen eggs! I have a 16-20qt Hobart which make it possible. Will let you know how it turns out!
So my friend and I, who also bakes at home, decide to have this big bake fest. Happening this weekend. Setting up friday night and baking all day saturday. I happened into this 20qt Hobart mixer a while back. So the loaf total kind of turned into "we can process this much dough, so why not?". Could be a disaster. Pitched the idea of cutting the loaf total in half- not considered. Have to admit kind of pumped at the challenge. On paper this thing looks a little out of hand.
Hey, hey. So, it's midnight great time to fire up the mixer right? Trying this Scottish sponge bread from Laurel's Bread Book. Have made it a bunch in the KA. So will try it in the big mixer. Capacity prob. The 15 cups of flour total will hardly make the mixer work. Oh well, gotta start somewhere. I like to learn the hard way. Well, may not like to learn that way so much as it sticks with me.
Just joined the site. I have recently killed my kitchen aid mixer. Walked away from it with too much dough in it. Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d. So I have been looking around for new ones. Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good. So in true American overkill I came across a deal I couldn't pass up. I happened upon an old Hobart a200t, 20 qt mixer- for FREE. So I took it. It works.
