DrDuktayp
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« on: July 16, 2007, 03:27:54 AM » |
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I am ready to purchase a mixer. I am leaning toward the Bosch and want to make sure that it is good. It is currently on sale for 319 right now which is quite a bit less than the current DLX price. It looks like it may be a little less finicky on how ingredients are added.
Any advice before I plunk down my money?
Thanks
DrDuktayp
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DrDuktayp
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« Reply #1 on: July 16, 2007, 12:16:56 PM » |
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Too late for advice! I just purchased the Bosch. Hopefully it was a good choice.
I'll post a 'review' once it arrives.
DrDuktayp
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scott r
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« Reply #2 on: July 16, 2007, 02:06:14 PM » |
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I don't know about the bosch, but the dlx can only make high hydration doughs, you have probably made the right choice.
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DrDuktayp
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« Reply #3 on: July 16, 2007, 09:42:18 PM » |
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So, does that mean the dough comes out all wet and gooey?
DrDuktayp
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apizza
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« Reply #4 on: July 17, 2007, 07:36:28 PM » |
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I have been staring at this model for awhile and suspect I will go for it. The site I saw it at included a free (but wait there's more) blender for the $319. It's a pretty good price reduction. I await your tests.
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PizzaPolice
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« Reply #5 on: July 17, 2007, 11:18:11 PM » |
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Scott
Are you using the dough hook or just the roller? I have no problems.
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DrDuktayp
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« Reply #6 on: July 18, 2007, 07:15:12 PM » |
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I have been staring at this model for awhile and suspect I will go for it. The site I saw it at included a free (but wait there's more) blender for the $319. It's a pretty good price reduction. I await your tests.
I am expecting the mixer to arrive Friday. We'll be eating pizza over the weekend! And I will be sure and post a review on the mixer. Unfortunately, I can't compare it to a DLX. I've only used a large commercial (60 qt Hobart), a bread mixer and I made a couple of batches by hand. I got the mixer for the $319 sale price and added the cookie paddles. The lady that took my order has the Universal and recommended the paddles. The company was willing to ship US Priority which was a plus for me living on an Island. DrDuktayp |
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trosenberg
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« Reply #7 on: July 18, 2007, 08:24:17 PM » |
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Where did you find the Bosch for $319? I anxiously await your review as I stripped the gears in the KA, again!
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apizza
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« Reply #8 on: July 18, 2007, 10:18:10 PM » |
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If you google bosch universal the first two sites have it for 319 with free blender. There are others if you search around. It's a special until Aug 31.
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DrDuktayp
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« Reply #9 on: July 23, 2007, 02:01:19 AM » |
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I got the Bosch Universal yesterday and made two 16 inch pizzas.
After watching the short video on the machine, I started measuring out my ingredients. I did follow the one suggestion from the video which was to add the salt last.
Basic procedure was to-
Measure out dry ingredients
Add measured water (and oil) to mixing bowl - I used 21oz water & 2TBL oil
Turn mixer on to 1
Spoon in dry ingredients
Add the salt just before all the ingredients came together
Run mixer 3 minutes on 1
Turn mixer to 2 and ran another 3 minutes
Pull dough and let rise
I only waited an hour before making into pizzas- we were hungry
I was very impressed with how well it mixed and how well it worked after rising. The dough had a wonderful feel when I was working it into my shells. AND the dough didn't come out of the bowl all overworked and sticky. Instead, I would describe the dough as warm and stretchy. In fact, I was tempted to toss the dough instead of rolling it out into pie shells. So, I mostly rolled out the dough with an occassional toss for fun.
I made another batch tonight and am going to bake it off tomorrow.
DrDuktayp
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apizza
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« Reply #10 on: July 26, 2007, 02:23:10 PM » |
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Well I couldn't wait any longer and ordered the Bosch. The price helped me make up my mind. I suppose the blender will be good to mix up a few drinks before I switch to the knead mode.  Should arrive next week. |
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scott r
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« Reply #11 on: July 26, 2007, 07:04:16 PM » |
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Scott
Are you using the dough hook or just the roller? I have no problems.
Pizza police, can you do a caputo 60% hydration with the roller? I know it works with the hook, but the hook sort of tears the dough which I don't like. |
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PizzaPolice
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« Reply #12 on: August 30, 2007, 08:24:51 PM » |
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Sorry Scott. I haven't checked the thread lately. I don't use the roller anymore. I make about 12-14 pounds of dough each batch. I can't justify heating the oven for 4 hours (900+) for a few pizzas.
How is your dough tearing? @ 62%, this should look like smooth taffy. Just water, salt, preferment and Caputo, Right?
Good luck.
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« Last Edit: August 30, 2007, 08:28:04 PM by PizzaPolice »
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scott r
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« Reply #13 on: August 31, 2007, 03:57:34 AM » |
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I just feel like the hook is a bit rough on the dough, so I stick to the roller and scraper. I guess tearing is the wrong word to use, so you could call it ripping/breaking/smooshing through I guess. Whatever you want to call it I try to avoid it. Maybe I shouldn't.
My oven prefers a 60% hydration if I use caputo flour. With american flour I like to go upt to about 64% and the roller and scraper works great.
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