I am looking at Hamelman’s book Bread and am trying to figure out what type of mixer the Bosc Universal is in order to better assess mixing times. Is it a Plenarary? Oblique? Or what!
I'm not advertising for them, but the Pleasant Hill Grain website shows very detailed pictures of the mixers they sell - not just those frustrating shots of a shiny mixer on a countertop with an onion and two tomatoes beside it ? - actually showing what the inside of the bowl looks like, what shape the mixing apparatus is, and how it works.
Hi there, I am actually on the wait list for the famag 5 from Pleasant Hill. I currently have Bosch Universal Plus which I also purchased from them.
Until I get the famag, I am trying to work with the Bosch but I feel like I might not be mixing long enough on the second speed for gluten development. My bread is a little crumbly. I have Hamelmen’s book and he mentions mixing times for different types of mixers. I know as I develop more of a bread baking skill set, I’ll be able to tell, but in the meantime knowing what kind of mixer the Bosch is would at least give me a benchmark for time.
The Bosch you already have is certainly not a bad mixer. Any baker can get it to do a good job - if not on the first try, then at least after spending a little time getting used to it. Change your skills, not your machine, unless your machine is broken, or junk, or not built for the job you're doing. The Bosch is built for what you're doing, and certainly isn't junk.
When I mix the dough on the second speed and keep it going till I feel like the dough is where it should be for the bulk fermentation phase, it generally has reached a temp well over 80 degrees. So I was thinking if I knew what kind of mixer it was and aimed for that time Hamelman’s chart, I could figure out if there is another reason my bread is a little crumbly. Am still learning when the dough is developed and proofed enough! I am baking the exact same loaf over and over to learn the basics! Thankfully it’s very tasty!
I'm not advertising for them, but the Pleasant Hill Grain website shows very detailed pictures of the mixers they sell - not just those frustrating shots of a shiny mixer on a countertop with an onion and two tomatoes beside it ? - actually showing what the inside of the bowl looks like, what shape the mixing apparatus is, and how it works.
Hi there, I am actually on the wait list for the famag 5 from Pleasant Hill. I currently have Bosch Universal Plus which I also purchased from them.
Until I get the famag, I am trying to work with the Bosch but I feel like I might not be mixing long enough on the second speed for gluten development. My bread is a little crumbly. I have Hamelmen’s book and he mentions mixing times for different types of mixers. I know as I develop more of a bread baking skill set, I’ll be able to tell, but in the meantime knowing what kind of mixer the Bosch is would at least give me a benchmark for time.
I called Bosch today and they couldn’t tell me.
The Bosch you already have is certainly not a bad mixer. Any baker can get it to do a good job - if not on the first try, then at least after spending a little time getting used to it. Change your skills, not your machine, unless your machine is broken, or junk, or not built for the job you're doing. The Bosch is built for what you're doing, and certainly isn't junk.
When I mix the dough on the second speed and keep it going till I feel like the dough is where it should be for the bulk fermentation phase, it generally has reached a temp well over 80 degrees. So I was thinking if I knew what kind of mixer it was and aimed for that time Hamelman’s chart, I could figure out if there is another reason my bread is a little crumbly. Am still learning when the dough is developed and proofed enough! I am baking the exact same loaf over and over to learn the basics! Thankfully it’s very tasty!
The answer here is likely practice!