>don't put it over #2 for bread dough>Don't mix your bread dough for more than 15 minutes or you'll over work it I've never gotten this to pass the "window pane" test with dough. When I started making bread I thought there was something wrong with me. 2 years and many, many successful dough based products made by hand later I thought I'd break it out and give it another try since I had other shit to do. Didn't save any time. Ran out up to speed 4 for the better part of an hour. Still sticking to everything, still not passing the test. Hand to fuck with it by hand to get out into a bowl for first proof. Are these a scam?
>>21767052maybe the flour you use has too low protein content?
should have bought a dc motor model
>I had other shit to do>Didn't save any timeSounds like it did in fact save time then you disingenuous faggot.
>>21767071No, I ran it and still had to hand work it. I also have to clean it and put it away. It would have been faster to spoon mix and just let it sit. >disingenuous ironic>>21767062I don't think that would make a difference. >>21767058It's the same King Arthur bread flour I use by hand that works fine.
>>21767102>It would have been faster to spoon mix and just let it sit.No knead doughs take 8+ hours to ferment, you disingenuous faggot.
>>21767113Seriously, kill yourself. Kneeding≠fermenting. I've been making no kneed dough in under 5 hours for two years. This is pizza dough. I've made dozens of pizzas using this recipe. You kneed it by hand and then it ferments. Sorry you're life sucks so bad that this is your assignment. I hope they actually pay you and you aren't sliding this board of your own volition for free.
>>21767052They are good for making any kind of meringues or cloud bread. I also use the other attachments for shredding potatoes, cheese, slicing vegetables. It's good.
>I've never gotten this to pass the "window pane" test with dough.Skill issue?
>don't put it over #2 for bread doughWho told you that? I blast it on 3 or 4 all the time and haven't had any issues. And I make 1000g flour recipes regularly.
>>21767206The manual
>>21767218Okay, nerd. >4 minutesLmao these people never actually used the thing did they?
slow rise no knead recipes have been better than anything else i've tried. 8 hours minimum. better flavor and texture.
>>21767052skill issueget goodmine works perfectly for bread and I have the original one.
>>21767197The skill of the mixer? >>21767206The KitchenAid manual. >>21767245Post yours. I don't believe you.
>>21767250>Post yours. I don't believe you.what you want a picture? sure when I get down there. I'm making a potato bread right now. the only time I use mine for bread is when I need to incorporate oil, or butter. it does it just fine. otherwise I don't even bother kneading bread. just combine everything and get it in to a solid ball, and let it sit for one hour. VIOLIN! prefect gluten formation every time. then fold and shape, and rise as normal.
>>21767052you put too much dough in, op.
>>21767259>>21767250
>>21767113>No knead doughs take 8+ hours to ferment, you disingenuous faggot.he doesn't know how to bread.
OP is full of shit. Just make sure you use the bread dough hook and start slow.
>>21767052>Ran out up to speed 4 for the better part of an hour. Still sticking to everything,this is a you issue. I never have this problem. also if you are running it an hour you're stupid.
>>21767347Well it's not the power. Is the hook geometry the same? Maybe it's just that I'm making too large batches. >>21767382I've tried it that way. Doesn't work. >>21767389Again, I've tried it the "recommended" way. I never got anything to work until I stopped using it.
>>21767342Well LA DE DA, what's the fucking point then? I guess I can cut the recipe in half and do it twice. I think I did try that, but it's been over a year since I used it. I'm not sure.
>>21767402>is the hook geometry the same?I originally used the hook that came with it, but then got this one:https://www.amazon.com/dp/B0CGXST4PPboth worked perfectly fine. I got the new one because the coating on the old one was coming off.
>>21767402>Maybe it's just that I'm making too large batches.that bread is 790g but I have made 1kg bread in mine. the only time I use my mixer above 2 is in the initial stage of the mix.
>>21767413Well can you post your recipe? Mine is based on totally-hetrosexual-brian-lagerstrom's work. 500ml water, 700g bread flour, 12g salt, 4g yeast. I don't add oil to the dough and that might be part of the problem but it shouldn't be. It gets oil from the proofing container and cast iron. I'm only talking about pizza. I like the no kneed bread I've been doing.
>doesn't know how to use tool>"does this tool just suck?"this is like 30% of the threads on this board
>>21767436my recipe (in the picture) is not a pizza dough.my pizza dough recipe would be:100% bread flour65% water2% olive oil2% salt1% yeast
>>21767052>needing a mixer to knead>kneading at allmix your wets (everything but flour) > add your flour > get it to pick up most of the dry flour > let it rest 15 (fifteen) minutes > stretch and fold it 3-4 times > rest another 15 > stretch and fold it 3-4 times > dough is finished.I have a stand mixer I never use because it is more effort than doing it by hand.
>>21767436>500ml water, 700g bread flourthat's a little over 70% hydration, you should have no problem making that in a mixer, but it's going to be sticky until it proofs. I would kneed that for maybe 2 minutes then leave it in the bowl for an hour, before folding and shaping for first rise.
>>21767436>It gets oil from the proofing container and cast iron.not really, it will have oil on it but not in it. it needs oil in it.
>>21767464Yeah, that's how I make my sandwich rolls. >more effort than doing it by handThat's my point. >>21767471>Should have no trouble making with the mixer. Yeah but the whole "mix it until it passes window pane test" never works. It's always sticky bullshit that tears no matter what I do. >kneed that for maybe 2 minutes then leave it in the bowl for an hour, before folding and shaping for first riseWhat I've been doing is kneeding it by hand for like 10-15 minutes and it stops sticking. Mostly lately I've been doing a 1 hour pizza on short notice and charting the fermenting not with beer, but some Vegemite I ordered to find out what the fuck it tastes like after listening to that song my whole life. Mix a spoonful of that shit in the warm water and normies can't tell it's not cold fermented. That's also based on super straight Brian's recipe. >>21767489Yeah, I was trying to cut the calories, but I realized after making brioche buns and lard tortillas that fat makes the dough come together sooner if you cut the shit in dry. I'll put it back in next time. I just needed to use up a bunch of shit before it went bad and I can eat the leftovers all day tomorrow. Now it's all done and I don't have to worry.I'm a middle aged man who's mom couldn't cook and I'm learning this shit off YouTube faggots, cut me some slack.
>>21767509>Yeah but the whole "mix it until it passes window pane test" never worksstop worrying about this, it's not going to do that until it's had a chance to rest and form gluten. you are over mixing.>What I've been doing is kneeding it by hand for like 10-15 minutes and it stops sticking. you don't need to do this.>Yeah, I was trying to cut the calories,oil is needed in pizza dough to improve elasticity. if you are worried about calories then don't eat pizza.find the channel on youtube called chainbaker he is the best channel for learning to make bread.
>>21767517>chainbakerHe's better than Brian but his recipe videos suck because you have to go to his website. I stopped watching him when he went all no kneed. I checked back in when I stopped using butter as much and had a bunch that was going to go bad so I made a bunch of brioche. Just tell me the fucking recipe, baldie. >If you're trying to cut calories don't make pizza That's why I haven't been, but believe it or not, my pizza is pretty popular with my friend and family (yes just the one friend). I end up eating too much, but the cheese and toppings I had were and to go bad and I needed food for work tomorrow, there's snow everywhere so I didn't feel like going to the store for better caloric choices. I used up the shit that was going to go bad. I can just not buy toppings for a while now.
>>21767572>I stopped watching him when he went all no kneedyeah because except for incorporating oil and butter etc in to recipes you do NOT need to kneed. it's completely not necessary for most recipes.
>>21767572>I had were and to go bad and I needed food for work tomorrowpizza doesn't go bad, and most of the ingredients don't go bad for weeks.
>>21767577Yeah, that's mostly what I do now. 100% hydration no kneed. >>21767580It was weeks, maybe months. One of my leftover mozz bricks went bad so the rest was home to go soon.
>>21767347pullman loaf of potatoe sandwich white bread out and cooling.
>>21767625Pretty solid
>>21767052Sounds like you're about ready to take the ankarsrum pill.
This is from the Kitchenaid manual
REAL bread mixers are expensive.
>>21767771Yeah, I can stir it with a spoon for 2 minutes, same result. This thing is a scam.
>>21767052>I've never gotten this to pass the "window pane" test with dough.I just realized that if you are not letting the dough rest at least 15 minutes before doing a window pane test. you don't kneed or mix dough and then immediately do that test.
>>21767052Not sure. Is your dough hook bent or something? Mine works exactly as the manual for the stand mixer says it should.
>>21767052You use a machine to knead dough? Kek. pussy
>>21767052you can set it on a higher speed, i use 4-6 all the time depending on how much dough im using (too fast and you'll want to have a hand on the mixer to make sure it doesnt walk off the counter though). overworked dough is very obvious, it'll get shiny and a sort of silly putty consistency. just knead until you start to hear it smacking against edges of the bowl and then windowpane test every minute or so of kneading until its perfect. the time obvs depends on the dough, if you let it rest between, and the quantity (along with a billion other factors) but it usually takes me around 8-10 minutes of kneading for it to get good if i dont let it sit
>>21769477You just have to do a few quick hand kneads and let it rest for 15 minutes after it comes out of the mixer. It will pass the window pane test every time.OP, being the disingenuous faggot that he is, will claim this defeats the purpose of the mixer, as if doing one or two passes over the countertop by hand is remotely comparable to doing it completely by hand.
>>21769481I know exactly what you are.
>>21769545Why would KitchenAid need to psyop you at this point? They already got your money you stupid faggot LMAO.
>>21769477Yeah, but it literally never climbs the hook. There's always ≈ 40% of it at the bottom of the bowl. I don't have this issue kneeding by hand. >>21769190>Let it rest. I guess, but it still never climbs the hook and slaps the bowl.
>>21769554see>>21767197>>21767245
>>21767052These things suck ass. Every attachment is awful at actually mixing or kneading dough. Even with the bowl raised as far up as possible, I've never gotten it to even mix ingredients fully.I'm convinced everyone just gets one because everyone else has always had one. Then it just collects dust.Or I might just be retarded.
>>21767102I got basically the same mixer and I'm using the same flour. Agree with setting 2. I assume you are using the bread hook? So far I made pretzel buns and pizza dough. Both turned out great. I think you just got to understand that flour needs a little effort. The recipe is the base, then it might be too dry or too wet. Add a little bit of what you need and then then wait a little. Generally mine have mixed perfectly in under 5 minutes. Don't forgot that you might need to stop it to scrap the sides.
>>21769831You are retarded, just like op, they work fine for most moderate home use. It isn't until you start getting into more specialized breads or larger quantities that they fail, especially high hydration doughs.
>>21769547It's not KitchenAid. It's not related to this thread.
>>21769831I know 2 other people who have one and stopped using it. To be fair, one of them is an appliance graveyard. >>21769791>Skill issue. It's a machine. The impetus is on it to function independently. I have skill enough to make dough without it. >>21769872>you might need to stop it to scrap the sides.Then why bother in the first place? I can do it by hand just as fast as babysitting it. >mixed perfectly in under 5 minutesI can do it in three with a spoon and bowl folds.
>>21767113retard cooklet
>>21767402Do you live in a shed?
>>21769554>I guess, but it still never climbs the hook and slaps the bowl.your dough is too wet. this is a simple concept. if it never comes together it's not the mixer IT'S THE RECIPE.a bad carpenter blames his tools.
>>21769831I've had a kitchen aid mixer for 30 years. it works perfectly. they work so well I know a 5 star bakery that has 6 of them for small batches.not sure why there are people who claim they suck, they are the gold standard of home mixers.
>>21770582>Then why bother in the first place?every mixer ever made needs the sides scrape even pro ones.
>>21767052Using room temperature ingredients helps a lot.
>>21767052as the kids say: skill issuefunny, i make either pizza or a loaf of bread in mine every single week.i never have to touch itit comes out fucking VELVETY smooth.youre just a dipshit currymuncherheres what you do:>>21767245this>>21767347looks cold and 1/2 kneadedhow to fix it: >>21767402your walls make me sadthe dirty kitchenaid makes me sad, im deleting all the helpful things i just typed.
>>21770757Post nose.
>>21770598It comes together by hand just fine. I've tried lowering the hydration. There's things just suck. You guys posting in this thread that it works fine for you are describing a process that works with a spoon. >>21770757You know you're replying to multiple people, right?
>>21771116why use the spoon when a fork will do? >>21771116who am i replaying to, it says anonymouse>>21771116add .01% water until it comes together too
>>21771116>You guys posting in this thread that it works fine for you are describing a process that works with a spoon.no one is saying that it doesn't work with a spoon. or that it is or is not better to use a spoon. get it through your thick head...(You) are doing something wrong, because we don't have the problem you have, or if we do, we know how to fix the recipe/cause. multiple people have said what to do, but you or OP seemed to stubbornly refuse to do what will fix the issue.STOP over mixing, lower the hydration of your dough, and stop blaming the mixer. if this mixer is not working for you, then no mixer will. simple as.get good.
>>21771325So, yes. It's a scam for people who can use a spoon. That's what I thought.
>>21770601i’m on my third one in 5 years, and it’s currently making an awful grinding noise and on its way outIf they were built to last, they’d have a better warranty I think the idea is you buy the mixer + some accessories, the mixer burns out, but you’re locked in because if you dont replace it you also lose your meat grinder and your pasta roller I’ll be getting an ankarsrum
>>21769831I think they work well for cookie dough and cake batter, but the dough hook with bread dough, and the whisk with whipped cream, are much slower for me than mixing by hand
>>21772511a scam is being tricked. if you are retarded then anything is a scam innit?
>>21772642>i’m on my third one in 5 years1 you are lying.2 why would you need to replace something that is easy to fix?3 I know a bakery that uses them and they easily stand up to that abuse.
>>21772886Easy to fix, sure, not cheap, a new set of gears is like $300. A new mixer is $400…i’m sure you know a bakery. She goes to a different school, i’ve never met her, etc.
>>21773099>a new set of gears is like $300just completely fucking wrong?individual gears are 10-20 bucks and are easy to replace as needed with minimal toolsthe entire assembly can be had from chink-land for ~$50 or ~$125 for official replacements
>>21767052You probably have one of those shitty fish hook dough hooks. I just got a new one that came with a hook shaped like this, and it works much better. It kneads proper pizza dough in 4 minutes on speed 2.
>>21773145This hook here.>>21767402Looks pretty similar
>>21773099Notice he doesn't link the bakery or the gears? Maybe he's not full of shit, I'll look it up... He's partially correct. Certain parts are pretty cheap, but some of them are $80. This is assuming it's one part and not more than one, not to mention your new gears will get dicked up by the surviving old ones, probably. >>21772642>Pasta roller, etcMy wife was hyping that up, but it looks retarded, a solution in search of a problem. Shoving devices in the mixer's forehead seems like a shit easy to slice meat or make pasta and won't do as good a job as dedicated equipment. If I wanted to nigger rig a motor to a separate appliance, is rather is my fucking drill. >ankarsrumI literally never heard of this until this thread. If you're a shill, you're a clever one. I'm absolutely not buying one but I'm check it out for fun.
I'll give it credit where credit is due. It scrapes the sides. It's a categorical improvement. If I had to cook for a lot of people I would definitely buy one, but $800+ for my purposes, I'd have to pass. It's pretty big too, even if it was free I'd have a hard time justifying the space it would take up.
Lol, the KitchenAid shills don't want to bump the thread to talk shit anymore now that the thread became a commercial for the competition.
>>21773337>I literally never heard of this until this threaddo you live under a rock?
>>21773099>i’m sure you know a bakery. She goes to a different school, i’ve never met her, etc.
>>21773337>Notice he doesn't link the bakerywhat would that do, the bakery doesn't have any pictures of their equipment on it. you're just mad I know that these mixer work perfectly fine even when abused. you just have an agenda and refuse to believe that the majority of people have no problems with these mixers.try harder
>>21774316Must be a pretty shitty bakery if they're using Kichenaid lol
>>21774318>haha LOL tips fedora.if you read my previous post, they use them for small batch stuff. you mad because you retard.
>>21774760Not the same anon. Just pointing out the obvious: if they use KitchenAids, they're shitty bakeries. Not even sure what your point is nor do i care.
>>21774309No, I've been eating primarily restaurant food for decades. The price went up, quality went down, so I'm learning to cook since 2020.>>21774760>still doesn't link it That's a twilby, not a fedora btw. Fedoras are sexy AF. >What pic? The one you're thinking of.
>>21767052>don't put it over #2 for bread doughJust hold on to it.>t. Just let mine do a bread dough on 6
>>21774769Growing up we had a property to rent that was at one time a pizzaria and a kosher bakery. Both used floor mounted mixers taller than me (as a kid.)This was a tiny store with low customer volume. BTW, the kosher bakery became unprofitable and had a perfect fire the exactly destroyed the business and did no damage to the building at large. Sneed.
>>21774771I've put it up that high, but it didn't help. I should try a lower hydration smaller loaf with oil, but at this point why fucking bother. Even if it was free this thing is a shelf space and outlet hog. I've already got what I need to know or if this thread, not since the new globohomo owners made self bumping infinite, let's go to 300+ posts, shall we?
>>21774782>kosher bakery>low customer volumeSee my point is the bakeries must be shit, and you just proved me right.
>>21774786>I've put it up that high, but it didn't help.It might be a dough recipe issue but I won't claim to know the reason.Mine was ca. 72% hydration but I only used milk as liquid and butter and egg and a scalding piece, or yundane as everyone on the net calls it these days.I went with 2 minutes on speed 2, followed by 4 minutes on speed 4, another 2 minutes on speed 2 after adding the butter and again 4 minutes on 4, finishing with 3 minutes on 6.There was still a bit of dough sticking to the upper portion of the bowl but after scraping it off and adding it back the dough was smooth and only slightly tacky.
>>21774806>I went with 2 minutes on speed 2, followed by 4 minutes on speed 4, another 2 minutes on speed 2 after adding the butter and again 4 minutes on 4, finishing with 3 minutes on 6.holy fuck why? I've never had to kneed any dough in my mixer for longer than 4 minutes.
>>21775024You know this nigger is lying. 4 minutes and it's not even funny combined.
>>21767052>be me>get gifted a Toastmaster>sat 15 years in a closet>make picrel with 12 eggs>not JewishLearn how to bake retard
>>21773343GIT YA FOOTLONGS HEA
>>21767625This confuses and enrages the baker
I swear I'm not jewish
THIN CRUST MASTER RACE
Fuck. I'm only gonna say this once.>buy good flour>check the fucking yeast date>LET IT PROOF LONGERalso -15 minutes on any retard recipe you find online and don't be afraid to check the bottom. I'm a freakin moron and I can bake, so can you
Proof this dough overnight in the fridge and add good toppings.>split in 2 for 2 thin crustsMight even get you losers laid
Make this crust for smol pp and no time to proof. Kinda works
Also buy at least 2 deli slicers
>>21775166>>21775202Umm...BASED?!?
Bannock>1/2 cup all purp. flour>1 tsp. baking powder>1/2 tsp. salt>oil to fry, canola works ok>warm waterMix dry ingredients. Add warm water slowly until the dough gets sticky and pulls from the sides of the bowl. I didn't add a measurement for the water because it always changes depending on the flour used. Once it gets sticky and balls up, your good. Flatten that bitch in the bowl and add a 3 finger pinch of flour in the middle. Put a fork in the middle of the flour you just put on the flattened dough blob and stretch it back and forth so some of it goes in the fork holes. I don't measure the temperature of the oil, or depth. 1/2" is good. Put water on your fingers and flick a bit in the hot oil. If it sprays everything on the stove, it's ready. I set my stove to 7, but fuck your stove. Cook that bitch until its orange on the bottom. Do the same on the other side. Seriously, bannock is so easy and delicious, if you fuck it up, give me your address and I will fly there and beat you with a wooden spoon until you get it right.>serve with butter and jam
>>21775212Just needs prosciutto and green olives
>>21775152>spamming stock photos to slide the threadLol dance nigger!
>>21775230Give me your address so I can relieve you of any baking supplies>verification yaddy yaddy yadda
>>21767797>twice the price>twice as bigmmmh
>>21775228I do love me some green olives.>>21775230>it's a conspiracy!Meds ASAP.
>>21775234https://www.allrecipes.com/recipe/6879/a-number-one-egg-bread/Recipe I used. Takes about a dozen eggs. Found from 2 Hawaiian ladies. Sorry jews
>>21775247Shit, that looks pretty good
>>21775024Recipe said to do it and rightfully so considering that until the last part the dough was still sticking to the bowl.Probably due to it being an enriched dough.
>>21775259Y-you too.
>>21775264>throw ingredients in>press dough button>wait an hour>proofYou can literally buy one of these from value village for 10 dollars and keep the $300 you saved from buying the (((KITCHENAID))) and buy Plaperella a nicer ring with change left over and buy that broad a McDouble
>>21775273I can taste this picture
>>21767625This nigga knows PROOF
Someone better tell me how to make a crumpet before 4chan goes down in the UK because I sure as fuck ain't buying any
Thread theme:>inb4 phone posterJust friggin do it alreadyhttps://m.youtube.com/watch?v=ZjTIof8Akug&pp=ygUdd2VsY29tZSB0byB0aGUgYnJlYWQgYmFuayBzY3A%3D
>>21775247And yet, that's exactly what you're doing.
>>21775335I'm just posting baked goods I made with the...AID of my KitchenAid mixer :)
>>21767436>>21767625>>21775152>>21775164>>21775317B R E A D
>>21775340Holt shit, found the Russian. Nice job. I always get them cold and the day after
Could probably still hatch that one
>>21775340Damn, you lost
>>21775188Stop at the point where yhe dough is kneeded. Stick the ball of dough into a covered container and put it in a warm spot for 1/2 hour or until it has doubled in size. Roll it or press it into a pan. I leave the sugar out.
>>21775340Looking again, I have to admire cutting the damn parchment paper around the shape of the baked goods. If this post post wasn't made by a woman I think this is finally the one that turned me gay (not gay btw)
>>21775349I'm American. But it was a Belarussian e-pal who put me on khachapuri. Now I make them at least a few times a month. So good.>>21775352The heat of the cheese finishes cooking the egg. That pic was right after it came out of the oven. It's a delicate balance because it gets really gross if the egg is overcooked, but you don't want slimy whites either.
>>21775366Oh crap, I'm just a cook. We have a literal chef in the house.
>>21775365I copied it from Chef John, so I guess he turned you gay.https://youtu.be/q5foZ80AENM?si=xIjd1si-5V2YkU5f
>>21775374I've seen my Russian buddies make something similar but with potato, onion, garlic, butter and cottage cheese. I'm Polish and I've never seen these.
>>21775381It's Georgian. And yeah there are many similar dishes all across that region. You can really put whatever you want in there as long as it goes with cheese and bread which is...pretty much anything haha!
I'm not sure how Polish I am, but there will be signs
>>21775387Yesssss. I had a friend from Georgia, and his sister used to bring little bite sized ones like the pic you posted. I think they had spinach in them>>21775389
>>21775395I'd be a chef if I wasn't a such a damn alcoholic
Sorry babe. I can't get you the ring you wanted or even pay December's rent, but I got you a $1200 mixer you can bitch about on 4 chan
babaganoush
Please don't tell the Supreme Leader of my cabbage roll collection, I beg of you comrade
This was a good thread until I came along and fucked it up. I'm so disassociated with society I'm not really sure if I even care anymore. Hopefully I dropped a recipe someone might use. Later homos. See ya in a pizza thread
>>21775448Nah, you did good. You made the OP have another schizo meltdown.
>>21767052pizza dough becomes too tight and becomes unworkable.
>>21775467>type one sentence calling out your bullshit >meltdown I'm genuinely surprised there are actual shills in this dead ass board. >>21775640I wouldn't say unworkable. It was doable after fermenting, but not ideal.
>>21776058Meds. Now.
>>21775340This is the first khachapuri that looked appetizing to me, great work>>21775398Whoa very comfy setup
>>21776185Yes, I understand you're a shill. You don't need to keep saying the line.
>>21776346Nicest thing anyone has ever said to me on 4chan :3 thanks anonemoose.>>21776563>the billion dollar corporation is out to get me on an obscure imageboard!Meds.
>>21776791Are we still pretending this is about the mixer?
>>21776827Who's "we," schizo? You and some of your headmates?
>>21776834You know what you're doing, and you know I know. I don't care how you want to make it look. You gave it away earlier in the thread. Very sloppy.
>>21776942What am I doing? Who do I work for? What is my endgame?
>>21776946The fast response times on a dead thread on a slow board speak volumes.
>he now doesn't answerJust a cohencidence.
For the record, I was really excited to get that stand mixer 2 years ago and I really really tried to make it work. I tried everything that's been suggested in this thread over the first few months I had it (lower hydration, more fat, smaller batches, letting it rest.) I still have to work the shit by hand to make it work and it saved zero time. Anon above had some nice pictures of some dough and a Pullman loaf. What I didn't see was that shit going up the hook and slapping the bowl. I've seen it in totally heterosexual Brain lagerstrom videos, so maybe it's possible but I've never seen it IRL.
>>21775407ok I think the KitchenAid line looks nice and everything but what in the fuck were they thinking with the damn bowl1.2 GRAND for what's functionally an Artisan model I could get for roughly ~300 on ebay with a wooden bowl that you have to take EXTRA SPECIAL CARE of otherwise it just shits itself and diesKitchenAid peaked in the 2010s when gloss was the hit style also they got rid of the DC 7 quart model so go fuck yourself I guessanyway multipurpose stand mixers aren't the greatest when it comes to making professional dough. if you want something that REALLY kneads I'd check out a spiral mixer. brands like haussler, famag, and KYS (yes real brand) come to mind
>>21777046>Haussler, Famag, and KYS Sounds like a law firm I want to defend me. Yeah, of pizza wasn't so high calorie and amazing bread wasn't piss easy to make no kneed I might consider one of these. I like pizza being a chore to make because it's like a million calories every time I do.
>>21767625Sir, that is an almost PERFECT loaf.Congrats.
>>21775222KEK'd and CheckedYa'know, anon. If you used the handle of the wooden spoon,(it will sizzle,) to test the oil temp instead of the flick of water...Ah, nevermind. send pics of the stove fireS though, they will be a hoot!
>>21775234BASED REKT-ageuh...Still not jewish, right? RIGHT?>>21775317OH SHIT!!Okay, the secret is to get a dedicated electric skillet.you can do it on a cast iron pan, stovetop, but it's so much easier on a temp regulated skillet.This guy's like learning from Winnie the Pooh:https://youtu.be/ganHDnSz3yw
>>21777071Isn't making pizza dough just waiting and shaping the balls into a pie?Don't think I've ever spend more time on pizza than on a no-knead dough.
>>21777605If you want it right now for guests on short notice you (k)need to develop gluten. https://youtu.be/T57vFsL8eAU?si=WzBFWB9MrzX_acEHAs this assuredly heterosexual gentleman explains, this can happen. I don't use beer tho, I only keep scotch on hand. I use a teaspoon of Vegemite. I ordered that shit after hearing that song forever and wondering what it tastes like. I don't like it for it's intended use, but it fools most people into thinking an hour old pizza dough is 2 day cold fermented. Actually, commercial pizza is so bad rn they're just happy for the flavor.
>>21776955Volumes about what? You're not making any sense. You need your thorazine.
>>21777988Nah, someone understood it immediately. Get new lines.
>>21778105>someone understood it immediatelyI'm sure your headmates understood it just fine. But they're not real. Meds.
>>21778126Sorry you're illiterate.
rather on the nose init?
Strange that the harassment stopped on the sabbath...
>>21779714Schizo AND an anrisemite. Strange how those two are so often correlated...
>>21767052I've never done a 'window pane' test in my life. You can't simply knead some dough by hand and make some bread? I do it every week, have been doing it for years, bread comes out perfect every time.
>>21780037ironic for you to say, moshe
>>21780046You can't actually read the post you're quoting?
>>21767102>It's the same King Arthur bread flour I use by hand that works fine.you could have just said "yes"there are many more types of flour than ordinary white flourthis isn't even high protein for wheat flourwhy do you have some issue about using #1 or #2?
>>21782712Call your operator and tell him his bot is broken.
>>21782888It's time to let this shit thread die, lil bro. You've been crying for like a week straight now.
>>21782893>"let thread die" >bumps threadYou know that the new glownigger mods broke the bump and sage system, right? Every post bumps no matter who does it or what you type in any field.
>>21783964no it does not. I have verified it works.
>>21783968Testing
Okay, they fixed the herbs, not you can still self bump pay time I checked. Regardless, >>21782893 bumped.
>>21767052>Don't mix your bread dough for more than 15 minutes or you'll over work iti don't think you understand anything about bread or modern flour if this thought ever even crossed your mindin a professional industrial bakery we don't have a single bulk recipe on the big boy stands that goes over 12 minutes total, and it has to be rested every few minutes along the way
>>21784245stop lying lil bro
>>21784249unless you're shooting past 100% hydration there's no shot in hell you're pushing ~10 mins total knead in a floor mixer
>>21784253stop the larp lil bro
>>21784245>>21784249>>21784253>>21784270I'm more concerned with the fact that I don't understand what he's arguing with. It's got to be a jeet, bots aren't this dumb.I know for a fact that at at least 3 different pizzarias I've had kitchen access to, the floor mixer ran well over 12 minutes and at no time was it rested during this process, only after it was done.
>>21784542>kitchens that i've had access tonot a baker, opinion disregardedno but in all seriousness were they planetary, spiral, fork? it's difficult to overwork a pizza dough even in that ~65% hydration area but you're getting an objectively inferior product if you're running it that long let alone without resting in a hobart, and that's not exactly the kind of place i'd expect quality or knowledgeable dough practices given most pizzerias are sub-100k franchises ran by meth addicts
>lil bro still larpinglol
>>21767052I do think they suck. I have a small KitchenAid and I always do a few stretch and folds after kneading with the mixer.
>>21767625Oh shit that looks perfect. Post recipe!
>>21767052Don't care about the manual, speed 2 only for bread can't do shit.For baguette recipe 65% hydration, 4 min on speed 2, 8 min on speed 6. Brings the dough tight and full gluten development. Window pane test don't need to be fully passable. Just sustain a small, thin dough patch is enough.Having a Kitchen Aid really helps to do 2 big batches for the family in a day, while cleaning the kitchen. Shit gets hot though.
>>21785265OP here. I might actually try this over the weekend. What's the worst that happens? I waste flour, the things breaks and I get storage space back? >65% hydration How big a batch? Salt and yeast %? No oil, just lean dough? I've been running no kneed 100% for sandwich rolls that comes out to a baguette adjacent quality. 500g/ml 2g yeast 8g salt.
>>21785202flour 390gwater 172g 44%yeast 8g 1%salt 15g 2%mashed potatoes 98g 13%2 egg yolks2.59 calories per gram when baked.
I came home from work and wanted soup with bread but there was no time to bake. I bought a baguette from the local grocery store that the local bakery makes. I used to love their bread and how much better it was than the chain store bread. Now compared to the stuff we've been making at home is tasteless. It's still better than chain store bread but I'm really missing that home fermented taste.
Anyone got a good recipe for hamburger buns?
And yes, you can still self bump.
The new catchpa is weird
