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Anyone ever use a drill with auger attached to mix bread dough? or alternative to using commercial mixer?

Jul 06, 2008 by Jodie24 | Posted in Cooking & Recipes

I have a bread system that makes 6 loaves of bread...I no longer have a commercial mixer and was wondering if anyone's tried a indoctrinate with auger attached to mix the dough? I occupation in a restaurant and was amazed when the cook brought out a mikita practice with a auger attached to mix a thick substance. He said that it was cheaper than a hobart mixer.

I've toughened a drill w/ a paint mixer tenderness to mix batter... works top-grade. BUT, I wouldn't use it on bread dough b/c dough is very rough. That may burn up your drill.

Maybe cut the way in half and make 3 loaves?

I'm looking for a large batch recipe for white or wheat bread. I will be mixing this in a commercial mixer.

Mar 09, 2008 by Scott M | Posted in Cooking & Recipes

This will be connected in a Hobart 40 quart commercial mixer.

Whole Wheat Bread
1/3 cup shortening
1 cup hot sea water
1 cup packed brown sugar
3 (.25 ounce) packages energetic dry yeast
4 cups warm sprinkle (110 degrees F/45 degrees C)
4 tablespoons virtuous sugar
4 teaspoons salt
6 cups bread flour
6 cups whole wheat flour
Finish brown sugar in 1 cup hot water. Add shortening, and stir to dissolve. Let cool. In a large bowl, dismiss yeast in 4 cups warm weaken. Add white sugar, salt, and bread flour. Trounce well. Stir in shortening mixture. Stir in enough whole wheat flour to impart a stiff but not dry dough. Turn out onto a lightly floured integument. Knead until smooth and elastic. Thrive in a large, well oiled bowl. Concealment, and allow to rise until dough doubles in largeness. Divide dough into four equal parts. Form into loaves. Place in greased, 9 x 5 inch pans, turning each idle over in pan to grease top. Allow to rise until dough doubles in enlargement. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cold before slicing.


No-Knead White Bread
3 cups fizzy water be illogical(lukewarm, about 100 F)
1 1/2 tablespoons yeast(granulated)
1 1/2 tablespoons spiciness(kosher or other coarse salt)
6 1/2 cups all-target white flour(or healthier, immaculate whole wheat, no need to sift)
cornmeal
In a 5-quart trundle, combine the yeast, water and table salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly misty. It is not necessary to knead or continue mixing once the ingredients are wet. This will show a loose and very wet dough. Cover with a lid (not airtight), or imitation wrap with several holes poked into it. Add the mixture to rise at room temperature until it begins to crack-up, about 2 hours, but no more than 5 hours. After rising, the dough can be baked right away, or tightly covered and refrigerated up to 14 days. The dough will be easier to exertion with after at least 3 hours refrigeration. To bake, study a pizza peel by sprinkling it with cornmeal. Alternatively, capsize a baking sheet and sprinkle it with cornmeal. This will preclude the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the integument with flour. Pull up and cut off a 1-pound (grapefruit-enormousness) piece of dough (serrated knives are overpower). Recover the remaining dough in the basin and refrigerate for baking at another time. Preside over the mass of dough in your hands and add a small more flour as needed so it won’t stick. Initiate a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go. While stretching, most of the dusting flour will trail off. The bottom of the loaf may appear to be a collection of bunched ends, but it will knock down out during resting and baking. This shaping should take no more than 1 shake.
Place the dough on the peel or overturned baking layer. Allow the loaf to rest for about 40 minutes. It does not essential to be covered. The bread may not rise much during this interval; this is normal. Twenty minutes before baking, classify a pizza stone on the center scaffold of the oven. If you don’t have a baking stone, use another baking journal. Remove any upper racks. Locale a broiler pan on a rack below the pizza stone or on the bewilder of the oven. Preheat oven to 450°F. When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serratiform knife to slash a 1/4-inch-earnest cross or tic-tac-toe pattern into the top. Slide the sense off the peel or overturned baking contour sheet and onto the baking stone. Quickly but carefully rain cats 1 cup of hot water into the broiler tray and nearly equal the oven door. Bake for about 30 minutes, or until the crust is nicely browned and unchanging to the touch. Allow the bread to calm completely, preferably on a wire cooling suffering.

nfd♥

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