I have read several of your posts on this, and maybe other sites, and I really want to thank you for sharing so much of your experience! This posting about using your experience with the Santos mixer to help your learning the best use of the Electrolux is SO helpful, as I am in the last stages of choosing between the two to purchase. Its such a help to have these instructions - THANK YOU!
Its very good to hear of your results and I would like to ask you a few questions.
I am really only interested in bread dough, usually whole wheat, or rye with white flour mixed in, sometimes other types, and I'm wondering whether you would expect results similar to that possible with the Santos mixer if you used your method for bread dough? Would you modify anything when mixing bread dough instead of pizza dough? I don't know how much experience or interest you have with bread dough so if you don't have any ideas offhand that's fine.
I would love to hear any comments you might have as to the advantages of the results possible with the Santos mixer vs. the Electrolux, especially if one is able to use the method you have shared. I'm not anxious to spend more dough than I knead
but on the other hand I don't want to have regrets and end up buying both eventually if I buy the Electrolux now. (Money is a factor but not the only one, I really appreciate having the best tools possible.) Having used both, I would greatly appreciate any thoughts you may have about the decision (focusing mainly on the quality of the dough and bread).
I have to say I am amazed at the sharing that goes on at this site, both in terms of the pervading generous spirit in wanting to share with others, and in the dedication and passion in pursuit of excellence. I have been surprised to see what a high science is involved in the art of making pizza, and even though I don't myself have such a passion for pizza making, it is a joy to read posts just to appreciate the lengths you all reach for, in order to doing something as well as it can be done. Very admirable and a pleasure to watch!
It may awaken more of a serious interest in me vis a vis bread as I have not gotten into the science of breadmaking, I have just enjoyed my natural inclination and appreciation for the baking of real bread. I don't think I've ever had pizza except in chain restaurants, so maybe I'll try a good pizza parlor, though I am in Milwaukee and don't think we're known for pizza. We do visit our son in Chicago so maybe we'll try to find something there. I do have one question out of curiosity - it seems that site members take so much care in getting the texture of the crust right, and all the physical characteristics of holes, charring, bending or not bending etc. of the crust - do all these things affect the flavor? Sorry if this is a crude comment, maybe not having ever tasted a pizza not from a chain I show a lack of being able to appreciate good pizza. I hope the question will not sound crass.
Thank you for any advice you may be able to share. I REALLY appreciate reading your posts as I have learned so much while trying to find out about the Electrolux, and the Santos, and the art of baking in general!