BOSCH Universal Plus w/shredder/slicer accessory

Started by Essen1, September 29, 2017, 11:44:06 PM

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Jersey Pie Boy

That's great info, Mike..thanks for the test...that's the result I'd hoped for

HansB

#41
It seems that in addition to doing well with the high hydration it also handled the small amount of dough just fine.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

barryvabeach

Actually, the problem I had with the Universal was small batches and higher hydration.  This is a brief write up, I should have done videos.  https://www.pizzamaking.com/forum/index.php?topic=25855.msg260516#msg260516   I admit is is a small batch,  200 grams flour, but 250 grams of flour is enough for a 15 inch pizza, and I think the results would be similar.  The problem is the dough gets wrapped around the center column, and the kneading arms just tickle the  dough, not move it around.  I did not see that problem in the videos above, but they used a higher amount.

As I understand the Universal Plus, you get the best kneading when the dough is dragged, and pulled out and stretched, while the arms go around.  In the video here https://www.pizzamaking.com/forum/index.php?topic=49680.msg499754#msg499754  for the first 4 to 6 seconds, you see the arm just push the dough around like it is on a sled, I don't think any kneading is going on,  then later around 14 seconds in, the dough catches, and gets kneaded quite a bit.
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

Essen1

#43
Quote from: barryvabeach on October 02, 2017, 08:48:47 PM
Actually, the problem I had with the Universal was small batches and higher hydration.  This is a brief write up, I should have done videos.  https://www.pizzamaking.com/forum/index.php?topic=25855.msg260516#msg260516   I admit is is a small batch,  200 grams flour, but 250 grams of flour is enough for a 15 inch pizza, and I think the results would be similar.  The problem is the dough gets wrapped around the center column, and the kneading arms just tickle the  dough, not move it around.  I did not see that problem in the videos above, but they used a higher amount.

As I understand the Universal Plus, you get the best kneading when the dough is dragged, and pulled out and stretched, while the arms go around.  In the video here https://www.pizzamaking.com/forum/index.php?topic=49680.msg499754#msg499754  for the first 4 to 6 seconds, you see the arm just push the dough around like it is on a sled, I don't think any kneading is going on,  then later around 14 seconds in, the dough catches, and gets kneaded quite a bit.

Barry,

I kept the Dough Hook Extender in place for this one even though it was a batch a bit over a 1000 gr total. I was afraid that the wet dough, which tends to be a lot slacker (sic), would just sit on the bottom of the bowl. The Extender had no problem agitating the dough.

Regarding your second paragraph, one of the hooks drags the dough every 3-4 full revolutions, alternating between the two, and the dough hook in the middle basically does the rest. At least that's how I understood it when I was reading the literature that came with it. Also, in that video you linked to, the oil was being added and the bowl was a bit slippery hence the dough being dragged for a few seconds. The Bosch still does a superior job incorporating oil than my KA. Hands down.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Essen1

Couldn't wait til tomorrow so I baked the dough up. One 16" pie and a poor man's boule. Note to self...when baking bread, do not use the deck oven due to ceiling height restrictions.

Pizza turned out nice. Dough stretched like a champ without tearing or any other major problems.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

A D V E R T I S E M E N T


barryvabeach

Essen,  I agree, the BUP blows the doors off a KA for kneading.   My point was that the same sliding action, without kneading, can happen under certain conditions,  in the video, it may have been the oil, in other cases it can happen if the dough has too much flour on the bottom.  Ever mixer has it quirks.  I love it when you watch the old Julia Child show and they use a lift bowl KA, the guest usually explains you need to start it on low and pulse a few times before letting it run, because otherwise everything in the bowl goes airborne - not an issue for the BUP.
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

Essen1

Quote from: barryvabeach on October 03, 2017, 06:56:02 AM
Essen,  I agree, the BUP blows the doors off a KA for kneading.   My point was that the same sliding action, without kneading, can happen under certain conditions,  in the video, it may have been the oil, in other cases it can happen if the dough has too much flour on the bottom.  Ever mixer has it quirks.  I love it when you watch the old Julia Child show and they use a lift bowl KA, the guest usually explains you need to start it on low and pulse a few times before letting it run, because otherwise everything in the bowl goes airborne - not an issue for the BUP.

Barry,

Totally agree.

I have used the BUP a handful of times so far and I'm sure it has its quirks just as my KA.

I have noticed that there's hardly even any slight dust rising up from the bowl when hydrating the flour. Its all a very smooth operation.

Mike
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

yarbrough462

I just used my new Universal Plus for the first time and I am blown away.  After fighting my KA for so long, it is almost like cheating...The dough came out fantastic.  I can't wait to bake it on Friday.  Essen 1, I would love your boulle recipe.  That thing looks awesome!

Essen1

Quote from: yarbrough462 on October 03, 2017, 12:57:52 PM
I just used my new Universal Plus for the first time and I am blown away.  After fighting my KA for so long, it is almost like cheating...The dough came out fantastic.  I can't wait to bake it on Friday.  Essen 1, I would love your boulle recipe.  That thing looks awesome!

Mitch provided the recipe. It is actually a ciabatta recipe but I made a "boule" out of it, and a very poor one at that.  :-[

The hydration was set at 80%.

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Essen1

#49
This is probably more for the bread bakers among us but there is a 7.5qt! "old style" stainless steel bowl, including dough hooks with side scraper, available as well.

Fits models that start with MUM 3 & MUM 6.

Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

A D V E R T I S E M E N T


barryvabeach

Essen, for someone who has just started with a BUP, you are on it. That was the preferred bowl for dough, it is supposed to handle nearly any hydration or size of dough with ease.   
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

Essen1

Quote from: barryvabeach on October 03, 2017, 08:47:53 PM
Essen, for someone who has just started with a BUP, you are on it. That was the preferred bowl for dough, it is supposed to handle nearly any hydration or size of dough with ease.

Barry,

The mixer came with a bunch of brochures and I saw the stainless bowl but it didn't have any further description so I went online. Found out it fits my mixer and another one as well and I thought why not share the info.

Good to know it's the preferred bowl.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

werty20

Quote from: Essen1 on October 02, 2017, 03:15:31 PM
It's actually 15lbs (6800gr) max capacity. If I throw a pizza party or make bread in larger amounts, I will test that claim.  ;D
u can see it her
https://youtu.be/egovXiDUMRU?t=10m36s

Essen1

1.5 kg of dough today.

It was probably the best dough that has ever come out of any of the mixers I have owned. Very well developed, soft and a joy to handle. This was a 65% dough with 2% oil. No bowl residue at all.

It is a 99% professional quality dough in terms of development. 79F off the hook.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

mitchjg

Mike:

How is that mixer coming along????  Any more plus/minus observations.

I have been executing on my not-very-smart, counterproductive campaign to kill my KitchenAid mixer.  I am getting closer.  Today, I mixed a big dough - about 2300 grams/5 pounds for a pizza gathering tomorrow.  2 minute mix, 10 minute rest, added the salt.  About 5 minutes into the second mix, the smell began.  I pulled it at 7 minutes when I saw smoke!  :o

The dough itself seemed beautifully mixed, but I definitely aged this thing.  >:D

So, tell me if you still recommend this Bosch??????    :-D
Mitch

"We hate math," says 4 in 10 – a majority of Americans

A D V E R T I S E M E N T


Essen1

Quote from: mitchjg on October 21, 2017, 04:57:39 PM
Mike:

How is that mixer coming along????  Any more plus/minus observations.

I have been executing on my not-very-smart, counterproductive campaign to kill my KitchenAid mixer.  I am getting closer.  Today, I mixed a big dough - about 2300 grams/5 pounds for a pizza gathering tomorrow.  2 minute mix, 10 minute rest, added the salt.  About 5 minutes into the second mix, the smell began.  I pulled it at 7 minutes when I saw smoke!  :o

The dough itself seemed beautifully mixed, but I definitely aged this thing.  >:D

So, tell me if you still recommend this Bosch??????    :-D

Yes, yes and yes!

Hands down the best home mixer I have ever had the pleasure of mixing dough in. And I owned several.

As far as observations go, there's definitely a slight learning curve to the Bosch due to its different way of mixing action especially when you are used to a KA. It took me three or four batches, from small to large, to figure out how I wanted my dough and what the mixing times were. So expect that. The dough itself that comes out of this machine is no comparison to the KA. Much better developed.

I have also made dough for rolls in it, made homemade herb & garlic butter using the whisks, shredded a few pounds of cheese (beautiful shred size!), sliced carrots, cucumbers, mushrooms...you name it.

No complaints at all from me here.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

mitchjg

Quote from: Essen1 on October 21, 2017, 06:10:39 PM
Yes, yes and yes!

Hands down the best home mixer I have ever had the pleasure of mixing dough in. And I owned several.

As far as observations go, there's definitely a slight learning curve to the Bosch due to its different way of mixing action especially when you are used to a KA. It took me three or four batches, from small to large, to figure out how I wanted my dough and what the mixing times were. So expect that. The dough itself that comes out of this machine is no comparison to the KA. Much better developed.

I have also made dough for rolls in it, made homemade herb & garlic butter using the whisks, shredded a few pounds of cheese (beautiful shred size!), sliced carrots, cucumbers, mushrooms...you name it.

No complaints at all from me here.

Thanks.  I may make one small dough tonight for a different kind of pie - so there is a chance I kill it off tonight.   >:D

I will review the thread to see what accessories and all of that you received.  But, please let me know if you have any specific recommendations in that area.

Thanks again!
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Essen1

#57
Quote from: mitchjg on October 21, 2017, 06:12:55 PM
Thanks.  I may make one small dough tonight for a different kind of pie - so there is a chance I kill it off tonight.   >:D

I will review the thread to see what accessories and all of that you received.  But, please let me know if you have any specific recommendations in that area.

Thanks again!

Mitch,

Mine came with the shredder, grater and slicer attachments and the entire combo was on sale directly from Bosch. I'm not sure if they still have that sale going but I definitely recommend getting those disks as well.

https://www.everythingkitchens.com/bosch-universal-plus-mixer-attachments-muz6ls1.html


This is the complete set that was on sale from Bosch for $389.00, incl. free shipping.

https://www.everythingkitchens.com/bosch-universal-mixer-mum6n10uc-config.html
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Essen1

Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

mitchjg

OK Mike, this is YOUR FAULT!   :-D

I took the plunge.  As you said, the package set you bought was no longer on sale.  There was another package set that included the shredder/slicer as well as cookie paddles and cake paddles, recipe book, blah, blah.

I will make dough tonight!


Mitch

"We hate math," says 4 in 10 – a majority of Americans

A D V E R T I S E M E N T