You know. I have been using the Bocsh for so long I am happy. That being said, it has limitations. For medium to low hydration doughs, I don't think you can have a better mixer. Once you delve into higher hydrations, it takes some patience and technique to get a good result. I hate the column in the center but learned to live with it. Everything has trade-offs. I bet when it comes to other baking uses, such as whipping eggs/cream the KitchenAid wins! The link is a huge double batch of highly enriched, yeasted pumpkin bread! An example of a high hydration dough is my riff on approachable bread. Through perseverance I made it work with the Bosch!
Most of my bakes are from frozen 48-72 hr. cold defrost/ferment in the refrigerator. Except on dough-making day. This bad boy is 48hr. cold ferment from fresh. Freezer batch dough was made Thursday. The bake was yesterday.
Thanks for the recipe. I made a 1/4 batch yesterday. I substituted solod (fermented rye malt) for the sugar. I just used AP + fresh milled spelt.
Our pizza toppings were a little crazy: pineapple, prosciutto, mushroom, black olives, garlic, olive oil. A bunch of different cheeses. Basil and oregano.
I managed to find some *real* pepperoni on a recent trip to the USA. I was so excited for pizza, so I sought out a proper NY dough recipe to make it with. (yes, I carted pepperoni with me across the border...there might have been 10 bags of flour too) This is now my go to recipe. I love the way it bakes up, nice and crispy and you can get that great thin crust. My Kitchenaid didn't die either! (I scaled to only make 3 balls) I went purist with just pepperoni for this one, and it was everything I remember from my youth. Now I have some in the freezer for another time too. Thank you so much for sharing. sorry no photos, it's all gone. ;-)
I'm pretty sure that would kill my KA. And you are indeed set for pizza. I like your little video.
Yup that would kill my 5qt KA Artisan stand mixer for sure.
Will, are you quite happy with your Bosch mixer?
You know. I have been using the Bocsh for so long I am happy. That being said, it has limitations. For medium to low hydration doughs, I don't think you can have a better mixer. Once you delve into higher hydrations, it takes some patience and technique to get a good result. I hate the column in the center but learned to live with it. Everything has trade-offs. I bet when it comes to other baking uses, such as whipping eggs/cream the KitchenAid wins! The link is a huge double batch of highly enriched, yeasted pumpkin bread! An example of a high hydration dough is my riff on approachable bread. Through perseverance I made it work with the Bosch!
Pumpkin Bread
Yeasted Pumpkin Bread
Will, nice work. Thanks for the N.Y style recipe, it looks delicious.
Gavin
Most of my bakes are from frozen 48-72 hr. cold defrost/ferment in the refrigerator. Except on dough-making day. This bad boy is 48hr. cold ferment from fresh. Freezer batch dough was made Thursday. The bake was yesterday.
Thanks for the recipe. I made a 1/4 batch yesterday. I substituted solod (fermented rye malt) for the sugar. I just used AP + fresh milled spelt.
Our pizza toppings were a little crazy: pineapple, prosciutto, mushroom, black olives, garlic, olive oil. A bunch of different cheeses. Basil and oregano.
We really enjoyed it.
I am glad the formula worked out for you!
I managed to find some *real* pepperoni on a recent trip to the USA. I was so excited for pizza, so I sought out a proper NY dough recipe to make it with. (yes, I carted pepperoni with me across the border...there might have been 10 bags of flour too) This is now my go to recipe. I love the way it bakes up, nice and crispy and you can get that great thin crust. My Kitchenaid didn't die either! (I scaled to only make 3 balls) I went purist with just pepperoni for this one, and it was everything I remember from my youth. Now I have some in the freezer for another time too. Thank you so much for sharing. sorry no photos, it's all gone. ;-)