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Prep Equipment / Re: BOSCH Universal Plus w/shredder/slicer accessory
« Last post by Essen1 on Today at 07:20:49 AM »

Good luck with the Bosch! I love mine! I think you will feel the same. I thought the slicer that fit the big bowl was discontinued too. Looks cool! Instead of the dinky plastic dough extender, look into the one-piece stainless steel dough hook. It works like a charm. Add a few of the plastic protectors that fit on top of the column they are cheap and work for keeping the dough from entering. (large batch concern only)


I'm definitely not new to the BOSCH Universal Plus. I've been using it for years, first the regular model and now the black edition. The quality, power and workmanship is outstanding, imho.

And no, the dough hook extender will not break. It's a tough piece of accessory. I can't comment on the Pro dough hook, whatever that is, but I've tried to use one of the dough hooks from the Nutrimill Artiste but it ended up touching the walls and bottom of the Bosch bowls.

I agree with Gumba to buy a few of the dough gliders if you plan to use the bowls with the column in the center.

For very large batches I prefer the bowls with the hook on the bottom. 15lbs of dough out of that one gives me roughly 22 dough balls.
Dough Clinic / Re: rise again after freezing ?
« Last post by ose on Today at 06:56:45 AM »
Wow that adds a whole new twist to the yeast situation. Not using yeast at all, but baking powder instead . I just read that too. I will have a better opinion on that after I un freeze the dough ball I have. If it re rises well then I wont try the baking powder alternative for now.
If it doesn't rise well then then I have to use more yeast to freeze a dough assuming some of the yeast doesn't reactivate after freezing. The baking powder switch does sound interesting though.
Dough Clinic / Re: Substitute for All Trumps Bleached & Bromated
« Last post by PizzaPassion on Today at 06:36:04 AM »
When the AIB (American Institute of Baking) was closing down, I recalled that the AIB had prepared a document years ago directed to potassium bromate. That led me to see if the document was in the archives of the Wayback Machine. When I saw that it was, I made a copy of the link. Here it is:


Thanks Peter. I did read the document briefly. I saw a number of cautionary comments about proper handling, testing, amount used and baking temperature that it would give me pause before using it. No doubt we could look at the same glass of water and it's either half empty or half full. Why use it if you don't need to? If your local pizza shop made buyers aware that they were using a flour that was banned in 30 different countries do you think they'd sell many pizzas? I highly doubt it. I think it's a dirty little secret of the entire industry.
Shop Talk / Re: How's business?
« Last post by JWFPIZZZA on Today at 06:33:35 AM »
busy as usual. thank god  :-D
Pizza Ovens / Re: Cob oven?
« Last post by badjak on Today at 04:27:50 AM »
Very interesting thread, that I will be following.
I'm tentatively looking in building something as well, although mainly for bread.
I see that @jon in albany mentioned a dry stacked oven. I've seen some online (   https://project.theownerbuildernetwork.co/2015/07/08/build-a-dry-stack-wood-fired-pizza-oven-in-a-day/) Would they really work?
Off-Topic Foods / Re: Stuffed Zucchini with colorful bell peppers
« Last post by GumbaWill on Today at 02:33:08 AM »

Hey, Deb.
Here is one from my regional favorites collection. Are you familiar with the iconic New Haven CT. chocolate lemon pie? Well, here is my homage. How did I do?
I fear it doesn't work properly with high idration  (80%)

I agree, high hydration doughs are not Bosch's forte. However, that being said, there are ways to make it work. This pargraph gleaned from the internet explains the method.

In bread, the bassinage method makes the initial dough stiffer by holding back some of the water. After the gluten has developed, the second water is added to the dough. This method increases the amount of water that the dough can retain and produces a more open crumb.

I think it would be a boneheaded move from Bosch to discontinue the Shredder/Slicer. They might have pulled it for it to be replaced with a newer model.

Just a guess, of course.

Good luck with the Bosch! I love mine! I think you will feel the same. I thought the slicer that fit the big bowl was discontinued too. Looks cool! Instead of the dinky plastic dough extender, look into the one-piece stainless steel dough hook. It works like a charm. Add a few of the plastic protectors that fit on top of the column they are cheap and work for keeping the dough from entering. (large batch concern only)

However that doesn't necessarily imply its banned on the basis of solid science either.

Whether you agree that substances linked to cancer should be banned or not, that is the standard in public health policy, including in the United States. "Solid science," as you call it, does not always inform public policy, nor should it, and that's coming from a scientist. Food recalls would never happen if they were based on "solid" evidence of widespread harm. It's always about the risk of any potential harm. If there is simply a potential, it is often in the public's best interest to remove that risk.

If it were not for the fact potassium bromate was already in use before the 1958 Delaney amendment to the 1938 Federal Food, Drug, and Cosmetic Act, the FDA would have banned it just as other world health agencies have. Any other substance with the exact same nephrotoxic and carcinogenic properties would be prohibited from being introduced into products today.

Can someone make a perfectly safe pizza using bromated flour? Sure. Do they have the analytical equipment necessary to determine they've done just that? I'm going to say most people don't. Just like most people don't have microscopes to determine if the spinach they brought home from the store is free of salmonella, so as to ignore any recall.

It's only fitting that people should choose to self-govern on the same principle found at the root of public health policy. People have a right to feel safe.
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by RHawthorne on Yesterday at 11:51:35 PM »
Raymond Calvel, Tom Lehmann, and others have written about how adding salt later in the mix will allow more gluten formation given the same mix times and speeds.  If I am using a mixer that tends to heat up the dough faster than I would like (usually planetary mixers with wet doughs) I will utilize the late salt addition to get the dough as strong as I would like without any chance of overheating.
Okay, but you can do an autolyse without any salt at all, and the dough will start to develop gluten within an hour, so I guess I don't understand how that makes sense. Also, the last time I remember Tom Lehmann being quoted on the subject of the timing of salt additions in pizza dough, he seemed to be saying that there was no real benefit to a late salt addition. That was my takeaway anyway. But I'll take you at your word that there must be something to it.
My findings are opposite of yours.  Potassium bromate makes a stronger dough for me, making it more elastic and it gives my dough the ability to exhibit more snap back if I dont let it proof long enough. This is why I always suggest more mixing to try to mimic a dough treated with potassium bromate if you are using a similar non bromated flour.

My guess is that your work doughs are fermented further or they are hydrated more than your home doughs.
I don't know what to tell you. The last time I used bromated flour, I followed a Modernist Pizza dough recipe and mixed it for a good 14 minutes in my KA, and it came out slack as silly putty, and never really developed good elasticity even after a good 24 hours of fermentation. Like with so many things, I swore it off and didn't care to ever use it again, but now I'm as curious as ever and I'm planning on giving it another shot soon.
 On the question of my home dough vs work dough, both of your guesses were wrong. At work, they go for a fairly low hydration rate (I don't know exactly what it is, but by feel, I don't think it can be much over 55% if any), and it goes straight into a fridge and gets used within around 20 hours most of the time. Whereas with my own home dough, I vary on hydration from 58% to 68% and I rarely ferment my dough for less than 24 hours, and usually more like 72 hours.
 Everything about my experience with bromated flour seems to be the opposite of what it should be, and I have no idea why.
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