Author Topic: Anyone use the Bosch Universal Mixer  (Read 1491 times)

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Offline PizzaEater

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Anyone use the Bosch Universal Mixer
« on: February 24, 2006, 06:39:00 PM »
Using it for the first time on pizza dough today, seems to do a great job.  If anyone here can comment on the Bosch please do.  Any adjustments using the Bosch vs. KA?  Thanks

PE
« Last Edit: February 24, 2006, 06:49:35 PM by PizzaEater »


Offline jimd

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Re: Anyone use the Bosch Universal Mixer
« Reply #1 on: February 25, 2006, 01:39:42 PM »
I also purshased a Bosch Mixer after reading great things about it in connection with making traditional bread. The machine is very powerful and really works the dough. I do not know enough yet, or done enough experimenting to be sure, but I think the machine is so aggressive with the dough that it overheats the dough, which, I understand, is not a good thing, especially for a neopolitan dough.

One thing I have done is to hook the machine up to a "dimmer switch" that you would otherwise plug a lamp into. The idea was to slow the machine down , as even its lowest speed seems pretty fast to me. The dimmer has worked very well, and I let it work the dough for about 2 minutes before I finish with a hand knead. Again, I am no expert for sure, but wanted to pass this thought along as you experiment with the mixer. 

Good luck.

Jim

Offline PizzaEater

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Re: Anyone use the Bosch Universal Mixer
« Reply #2 on: February 25, 2006, 06:42:02 PM »
One thing I do know from experiance is that the Bosch kneading time is much less than a KA mixer.  That said I just finished the basic NY Style recipe, making 1 1/2 times the recipe.  The only other change was the kneading time was 8 min vs. the 15 in the recipe.  The dough/crust was outstanding. 
« Last Edit: February 25, 2006, 06:43:46 PM by PizzaEater »

Offline Lydia

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Re: Anyone use the Bosch Universal Mixer
« Reply #3 on: February 28, 2006, 07:43:07 PM »
I have a very old version. I completely agree about it being more efficient at kneading and incorporating the flour.

Mine tends to shimmy and shake with the drier doughs, but I believe this problem has been corrected in the newer models.
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