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johnpalmerI seem to have purchased a stand mixer, because it kneads bread much more efficiently than I. I played around with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kightp's, and it made bread dough that almost made me feel ashamed. It was so finely mixed, so well kneaded, I was like, "it's impossibly efficient; it's like a frikkin' *machine*. Oh, wait...."
And, not being the kind of person who does things halfway, I bought a 575 watt model. If my sourdough starter ever acquires intelligence, I could create a bread monster that could conquer parts of West Seattle. But, if I ever wanted to make three loaves of bread at a time, I didn't want to discover that was more than a 250 or 325 watt motor could handle.
The stand mixer is due to be delivered tomorrow.
In the "not-unhappy accident" realm, I also found that I'd accidentally left my sourdough wheat (half whole wheat, half white bread flour) bread out to rise all day. I'd planned to give it an hour rise, and then refrigerate it.
When I got home, it was *almost* ready to collapse. It was all jiggly and starting to lose structure from the top down. I kneaded it for a couple minutes, put it into a pan, and while it didn't re-rise to fill the pan, it did form a reasonable loaf of bread.
And now... now I really have to start saving money, and thinking about buying *furniture*.
kightp's, and it made bread dough that almost made me feel ashamed. It was so finely mixed, so well kneaded, I was like, "it's impossibly efficient; it's like a frikkin' *machine*. Oh, wait...." And, not being the kind of person who does things halfway, I bought a 575 watt model. If my sourdough starter ever acquires intelligence, I could create a bread monster that could conquer parts of West Seattle. But, if I ever wanted to make three loaves of bread at a time, I didn't want to discover that was more than a 250 or 325 watt motor could handle.
The stand mixer is due to be delivered tomorrow.
In the "not-unhappy accident" realm, I also found that I'd accidentally left my sourdough wheat (half whole wheat, half white bread flour) bread out to rise all day. I'd planned to give it an hour rise, and then refrigerate it.
When I got home, it was *almost* ready to collapse. It was all jiggly and starting to lose structure from the top down. I kneaded it for a couple minutes, put it into a pan, and while it didn't re-rise to fill the pan, it did form a reasonable loaf of bread.
And now... now I really have to start saving money, and thinking about buying *furniture*.
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Date: 2011-07-13 06:58 pm (UTC)cement mixeruber-powerful stand mixer yet? Enquiring minds want to know! And hungry minds think maybe we should try to make hamburger buns and do some grilling when I'm up weekend-after-next. (Pulled-pork sammiches on homemade buns? Mmmmm...)BTW, your bread has awesome keeping power when refrigerated - I just finished off the last of the rye loaf you made here nearly three weeks ago, as my morning toast, and it was still as tasty as can be, with nary a speck of mold. I'd like to see a commercial loaf do as well!
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Date: 2011-07-13 07:18 pm (UTC)no subject
Date: 2011-07-13 07:24 pm (UTC)Kitchen Aids ... may not be the best mixers.
Date: 2011-07-14 01:29 pm (UTC)Pie dough and biscuits are more properly made in the food processor, after all. ;-)