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New Mixer, Old Bread
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Boron Elgar
Mar 17, 2013, 6:12:42 PM3/17/13
to
This was a weekend of experimentation. I have a DLX Assistant for
large batches of bread dough, but also keep a smaller mixer for
smaller batches and for cakes, cookies, and the more usual kitchen
tasks.
About a year ago, I gave away my old, old Kenwood and decided to get a
KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
realize it must have its fans and detractors, but it just did not suit
me at all, either in its mixing, its presented difficulties when
adding ingredients (raise-lower bowl type), often tossing flour all
over the kitchen, its temperament when increasing-decreasing speed,
its nooks and crannies that seemed to collect flour and food particles
that I could not reach easily�I could go on, but as I say, some love
KAs, some do not. I found myself in the latter category. 'Nuff said.
My son now has the KA and he is thrilled. You never know.
I went in search of a new mixer, but, really, all I wanted was another
Kenwood�not in the cards for a US customer. So I looked carefully at
the Vikings and Cuisinarts, which appeared to be Kenwood clones over
here, but I just wasn't thrilled. And then I saw a Hamilton Beach
Commercial 7 Qt CPM700 mixer online. Two year warranty on parts and
labor. Boy, it sure looked like a Kenwood in all the photos. AND, even
better, because it was rated commercial, it had a stainless steel
beater and dough hook. I bit the not inexpensive bullet and ordered
one online.
It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
a Kenwood! It said so right in the book. Oh, it wasn't made in
England - it said designed by Kenwood and manufactured in China, but I
think that is as close as I am going to get these days. The grain mill
attachment I had for my old Kenwood fit perfectly, as do other Kenwood
attachment accessories. Whew. Wow. I am so glad I never tossed them.
So I had to bake bread, right? I mean, this thing needed a road test.
First off was sourdough muffin loaves. Basically, same dough as to
make the muffins, but I turned it into loaves, dusting the outside
with cornmeal. Great toasting bread. The mixer performed like a champ,
but then I decided to REALLY give it a work out - Carol Field's
Cocodrillo. This isn't like Jason's quick version - the original
Field's recipe calls for a full 17 minute run of the mixer, the
addition of salt, then another 3 minutes. The mixer purred like a
kitten.
The flickr link below shows various stages of the cocodrillo making,
from pre-ferment to finished and cut loaves. You can see the mixer in
action in some of them, but if you want an overall view of the mixer,
it is easily found online.
http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
Boron
large batches of bread dough, but also keep a smaller mixer for
smaller batches and for cakes, cookies, and the more usual kitchen
tasks.
About a year ago, I gave away my old, old Kenwood and decided to get a
KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
realize it must have its fans and detractors, but it just did not suit
me at all, either in its mixing, its presented difficulties when
adding ingredients (raise-lower bowl type), often tossing flour all
over the kitchen, its temperament when increasing-decreasing speed,
its nooks and crannies that seemed to collect flour and food particles
that I could not reach easily�I could go on, but as I say, some love
KAs, some do not. I found myself in the latter category. 'Nuff said.
My son now has the KA and he is thrilled. You never know.
I went in search of a new mixer, but, really, all I wanted was another
Kenwood�not in the cards for a US customer. So I looked carefully at
the Vikings and Cuisinarts, which appeared to be Kenwood clones over
here, but I just wasn't thrilled. And then I saw a Hamilton Beach
Commercial 7 Qt CPM700 mixer online. Two year warranty on parts and
labor. Boy, it sure looked like a Kenwood in all the photos. AND, even
better, because it was rated commercial, it had a stainless steel
beater and dough hook. I bit the not inexpensive bullet and ordered
one online.
It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
a Kenwood! It said so right in the book. Oh, it wasn't made in
England - it said designed by Kenwood and manufactured in China, but I
think that is as close as I am going to get these days. The grain mill
attachment I had for my old Kenwood fit perfectly, as do other Kenwood
attachment accessories. Whew. Wow. I am so glad I never tossed them.
So I had to bake bread, right? I mean, this thing needed a road test.
First off was sourdough muffin loaves. Basically, same dough as to
make the muffins, but I turned it into loaves, dusting the outside
with cornmeal. Great toasting bread. The mixer performed like a champ,
but then I decided to REALLY give it a work out - Carol Field's
Cocodrillo. This isn't like Jason's quick version - the original
Field's recipe calls for a full 17 minute run of the mixer, the
addition of salt, then another 3 minutes. The mixer purred like a
kitten.
The flickr link below shows various stages of the cocodrillo making,
from pre-ferment to finished and cut loaves. You can see the mixer in
action in some of them, but if you want an overall view of the mixer,
it is easily found online.
http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
Boron
Ophelia
Mar 17, 2013, 6:25:50 PM3/17/13
to
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:n7eck8hebpa3veuph...@4ax.com...
> This was a weekend of experimentation. I have a DLX Assistant for
> large batches of bread dough, but also keep a smaller mixer for
> smaller batches and for cakes, cookies, and the more usual kitchen
> tasks.
>
> About a year ago, I gave away my old, old Kenwood and decided to get a
> KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
> realize it must have its fans and detractors, but it just did not suit
> me at all, either in its mixing, its presented difficulties when
> adding ingredients (raise-lower bowl type), often tossing flour all
> over the kitchen, its temperament when increasing-decreasing speed,
> its nooks and crannies that seemed to collect flour and food particles
> that I could not reach easily.I could go on, but as I say, some love
> large batches of bread dough, but also keep a smaller mixer for
> smaller batches and for cakes, cookies, and the more usual kitchen
> tasks.
>
> About a year ago, I gave away my old, old Kenwood and decided to get a
> KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
> realize it must have its fans and detractors, but it just did not suit
> me at all, either in its mixing, its presented difficulties when
> adding ingredients (raise-lower bowl type), often tossing flour all
> over the kitchen, its temperament when increasing-decreasing speed,
> its nooks and crannies that seemed to collect flour and food particles
> KAs, some do not. I found myself in the latter category. 'Nuff said.
> My son now has the KA and he is thrilled. You never know.
>
> I went in search of a new mixer, but, really, all I wanted was another
> Kenwood.not in the cards for a US customer. So I looked carefully at
> My son now has the KA and he is thrilled. You never know.
>
> I went in search of a new mixer, but, really, all I wanted was another
--
--
http://www.helpforheroes.org.uk/shop/
Boron Elgar
Mar 17, 2013, 6:30:26 PM3/17/13
to
On Sun, 17 Mar 2013 22:25:50 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:
>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
<Oph...@Elsinore.me.ku.invalid> wrote:
>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
>> The flickr link below shows various stages of the cocodrillo making,
>> from pre-ferment to finished and cut loaves. You can see the mixer in
>> action in some of them, but if you want an overall view of the mixer,
>> it is easily found online.
>>
>> http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>
>Congratulations!!!!!!!!!!! I am very happy for you:))
>--
Thanks so much!
>> from pre-ferment to finished and cut loaves. You can see the mixer in
>> action in some of them, but if you want an overall view of the mixer,
>> it is easily found online.
>>
>> http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>
>Congratulations!!!!!!!!!!! I am very happy for you:))
>--
Boron
Ophelia
Mar 17, 2013, 6:34:27 PM3/17/13
to
news:cvgck8tnb7dbtskd1...@4ax.com...
Your bread look wonderful btw:)) What will you make next?
--
--
http://www.helpforheroes.org.uk/shop/
--
--
http://www.helpforheroes.org.uk/shop/
Boron Elgar
Mar 17, 2013, 6:44:48 PM3/17/13
to
On Sun, 17 Mar 2013 22:34:27 -0000, "Ophelia"
with a cake next weekend. Magnolia Bakery favorite of mine:
http://leitesculinaria.com/2909/recipes-coconut-layer-cake.html
I use unsweetened coconut, not the sweetened that is called for in the
recipe. This cake is truly magnificent. One of its pleasures is that
the frosting is quite meringue-like, so it isn't heavy or cloying.
Boron
<Oph...@Elsinore.me.ku.invalid> wrote:
>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:cvgck8tnb7dbtskd1...@4ax.com...
>> On Sun, 17 Mar 2013 22:25:50 -0000, "Ophelia"
>> <Oph...@Elsinore.me.ku.invalid> wrote:
>>
>>>
>>>
>>>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
>>>>
>>>> The flickr link below shows various stages of the cocodrillo making,
>>>> from pre-ferment to finished and cut loaves. You can see the mixer in
>>>> action in some of them, but if you want an overall view of the mixer,
>>>> it is easily found online.
>>>>
>>>> http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>>>
>>>Congratulations!!!!!!!!!!! I am very happy for you:))
>>>--
>>
>> Thanks so much!
>
>Your bread look wonderful btw:)) What will you make next?
>--
Dunno. This weekend I made 5 loaves. I think I'll try out the mixer
>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:cvgck8tnb7dbtskd1...@4ax.com...
>> On Sun, 17 Mar 2013 22:25:50 -0000, "Ophelia"
>> <Oph...@Elsinore.me.ku.invalid> wrote:
>>
>>>
>>>
>>>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
>>>>
>>>> The flickr link below shows various stages of the cocodrillo making,
>>>> from pre-ferment to finished and cut loaves. You can see the mixer in
>>>> action in some of them, but if you want an overall view of the mixer,
>>>> it is easily found online.
>>>>
>>>> http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>>>
>>>Congratulations!!!!!!!!!!! I am very happy for you:))
>>>--
>>
>> Thanks so much!
>
>Your bread look wonderful btw:)) What will you make next?
>--
with a cake next weekend. Magnolia Bakery favorite of mine:
http://leitesculinaria.com/2909/recipes-coconut-layer-cake.html
I use unsweetened coconut, not the sweetened that is called for in the
recipe. This cake is truly magnificent. One of its pleasures is that
the frosting is quite meringue-like, so it isn't heavy or cloying.
Boron
graham
Mar 17, 2013, 6:55:13 PM3/17/13
to
news:n7eck8hebpa3veuph...@4ax.com...
designed and engineered in GB on the carton but in tiny print on the
machine, the usual made in China - like everybloodything else these days.
http://www.thebay.com/eng/home-smallappliances-Chef_Kitchen_Machine-thebay/285491
I thought about taking my attachments to the store to see if they fitted as
my old Kenwood has a faulty speed control but can make coccodrillo without
even getting warm. I have a coffee grinder, meat grinder and cream maker.
Williams Sonoma is selling a version for about $2500 with an induction
hotplate buit into the base!! One wonders what they will think of next!
http://www.williams-sonoma.com/products/kenwood-cooking-chef/?pkey=cmixers-attachments
Incidentally, did you follow Field's recipe to the letter? I have found that
the durum flour separates during the pre-ferment stage and settles on the
bottom of the bowl, much like cornstarch will if you let a thickening mix
stand for a while. I gave up so now use John of Glop's recipe (copied by
Jason, BTW) but adding the salt at the end, like Field.
I'm tired now as I've had the grandchildren for a sleepover. My 10yr old
G/daughter can now make a spongecake from scratch - weighing the eggs and
equal amounts of butter, sugar and flour - creaming, adding the eggs and
folding in the flour etc. She'll make a good baker, I think. But it's
tiring!!
Graham
> This was a weekend of experimentation. I have a DLX Assistant for
> large batches of bread dough, but also keep a smaller mixer for
> smaller batches and for cakes, cookies, and the more usual kitchen
> tasks.
>
> About a year ago, I gave away my old, old Kenwood and decided to get a
> KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
> realize it must have its fans and detractors, but it just did not suit
> me at all, either in its mixing, its presented difficulties when
> adding ingredients (raise-lower bowl type), often tossing flour all
> over the kitchen, its temperament when increasing-decreasing speed,
> its nooks and crannies that seemed to collect flour and food particles
> that I could not reach easily.I could go on, but as I say, some love
> large batches of bread dough, but also keep a smaller mixer for
> smaller batches and for cakes, cookies, and the more usual kitchen
> tasks.
>
> About a year ago, I gave away my old, old Kenwood and decided to get a
> KitchenAid Artisan 6 qt to replace it. I was never happy with it. I
> realize it must have its fans and detractors, but it just did not suit
> me at all, either in its mixing, its presented difficulties when
> adding ingredients (raise-lower bowl type), often tossing flour all
> over the kitchen, its temperament when increasing-decreasing speed,
> its nooks and crannies that seemed to collect flour and food particles
> KAs, some do not. I found myself in the latter category. 'Nuff said.
> My son now has the KA and he is thrilled. You never know.
>
> I went in search of a new mixer, but, really, all I wanted was another
> Kenwood.not in the cards for a US customer. So I looked carefully at
> My son now has the KA and he is thrilled. You never know.
>
> I went in search of a new mixer, but, really, all I wanted was another
> the Vikings and Cuisinarts, which appeared to be Kenwood clones over
> here, but I just wasn't thrilled. And then I saw a Hamilton Beach
> Commercial 7 Qt CPM700 mixer online. Two year warranty on parts and
> labor. Boy, it sure looked like a Kenwood in all the photos. AND, even
> better, because it was rated commercial, it had a stainless steel
> beater and dough hook. I bit the not inexpensive bullet and ordered
> one online.
>
> It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
> a Kenwood! It said so right in the book. Oh, it wasn't made in
> England - it said designed by Kenwood and manufactured in China, but I
> think that is as close as I am going to get these days. The grain mill
> attachment I had for my old Kenwood fit perfectly, as do other Kenwood
> attachment accessories. Whew. Wow. I am so glad I never tossed them.
>
Up here in Canada, they are selling the new Kenwood as a Kenwood! Proudly
> here, but I just wasn't thrilled. And then I saw a Hamilton Beach
> Commercial 7 Qt CPM700 mixer online. Two year warranty on parts and
> labor. Boy, it sure looked like a Kenwood in all the photos. AND, even
> better, because it was rated commercial, it had a stainless steel
> beater and dough hook. I bit the not inexpensive bullet and ordered
> one online.
>
> It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
> a Kenwood! It said so right in the book. Oh, it wasn't made in
> England - it said designed by Kenwood and manufactured in China, but I
> think that is as close as I am going to get these days. The grain mill
> attachment I had for my old Kenwood fit perfectly, as do other Kenwood
> attachment accessories. Whew. Wow. I am so glad I never tossed them.
>
designed and engineered in GB on the carton but in tiny print on the
machine, the usual made in China - like everybloodything else these days.
http://www.thebay.com/eng/home-smallappliances-Chef_Kitchen_Machine-thebay/285491
I thought about taking my attachments to the store to see if they fitted as
my old Kenwood has a faulty speed control but can make coccodrillo without
even getting warm. I have a coffee grinder, meat grinder and cream maker.
Williams Sonoma is selling a version for about $2500 with an induction
hotplate buit into the base!! One wonders what they will think of next!
http://www.williams-sonoma.com/products/kenwood-cooking-chef/?pkey=cmixers-attachments
Incidentally, did you follow Field's recipe to the letter? I have found that
the durum flour separates during the pre-ferment stage and settles on the
bottom of the bowl, much like cornstarch will if you let a thickening mix
stand for a while. I gave up so now use John of Glop's recipe (copied by
Jason, BTW) but adding the salt at the end, like Field.
I'm tired now as I've had the grandchildren for a sleepover. My 10yr old
G/daughter can now make a spongecake from scratch - weighing the eggs and
equal amounts of butter, sugar and flour - creaming, adding the eggs and
folding in the flour etc. She'll make a good baker, I think. But it's
tiring!!
Graham
The Cook
Mar 17, 2013, 7:01:56 PM3/17/13
to
quart KitchenAide (Hobart version.) They seem to do everything I need
done. But I am envious of your new one.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Janet Bostwick
Mar 17, 2013, 8:06:54 PM3/17/13
to
be compelled to make everything you know and new things as well.
Better buy the 50 pound bag of flour ;o)
Janet
Boron Elgar
Mar 17, 2013, 8:41:41 PM3/17/13
to
On Sun, 17 Mar 2013 16:55:13 -0600, "graham" <g.st...@shaw.ca> wrote:
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>
>> It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>> a Kenwood!
>
>> a Kenwood!
>
>Up here in Canada, they are selling the new Kenwood as a Kenwood! Proudly
>designed and engineered in GB on the carton but in tiny print on the
>machine, the usual made in China - like everybloodything else these days.
Amazing, isn't it? There were some old branded Kenwood ones available
>designed and engineered in GB on the carton but in tiny print on the
>machine, the usual made in China - like everybloodything else these days.
on eBay, but without a physical exam, I estimated to buy one.
>http://www.thebay.com/eng/home-smallappliances-Chef_Kitchen_Machine-thebay/285491
Whoa. I paid over $100 less for the Commercial version and that $599
one is the smaller 4.6 L bowl. Why mine is branded Hamilton Beach, I
will never know. I was all over eBay trying to buy the a new 7 qt
Kenwood, but it comes with digital controls and I wanted mechanical.
And the HB came with a 2 yr warranty, rather than a 12 month.
>I thought about taking my attachments to the store to see if they fitted as
>my old Kenwood has a faulty speed control but can make coccodrillo without
>even getting warm. I have a coffee grinder, meat grinder and cream maker.
unused - for $20 on eBay. The seller has a few other attachments that
I think I will pick up, fruit juicer - the monster kind, not the
citrus sort and maybe the food processor.
>Williams Sonoma is selling a version for about $2500 with an induction
>hotplate buit into the base!! One wonders what they will think of next!
>http://www.williams-sonoma.com/products/kenwood-cooking-chef/?pkey=cmixers-attachments
>Incidentally, did you follow Field's recipe to the letter? I have found that
>the durum flour separates during the pre-ferment stage and settles on the
>bottom of the bowl, much like cornstarch will if you let a thickening mix
>stand for a while. I gave up so now use John of Glop's recipe (copied by
>Jason, BTW) but adding the salt at the end, like Field.
from King Arthur here that I bought on one of their sales and used
that. It was perfect. Other ones have indeed separated, the worst
being durum I've gotten at East Indian markets. Mess.
I do not follow exactly, as I use a sourdough base, not her yeast
recommendations.
>I'm tired now as I've had the grandchildren for a sleepover. My 10yr old
>G/daughter can now make a spongecake from scratch - weighing the eggs and
>equal amounts of butter, sugar and flour - creaming, adding the eggs and
>folding in the flour etc. She'll make a good baker, I think. But it's
>tiring!!
>Graham
I get to relax.
Very good to hear from you.
Boron
>
Boron Elgar
Mar 17, 2013, 8:44:29 PM3/17/13
to
On Sun, 17 Mar 2013 19:01:56 -0400, The Cook <susan_...@yahoo.com>
wrote:
>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>>
>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>a Kenwood!
>
>
trusted part of my kitchen.
And If I had a Hobart version of the KA, I'd be very happy with that.
The only thing that could compete with the Hobart version was the
English Kenwoods. I am just hoping this one proves as long-lasting.
Boron
wrote:
>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>>
>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>a Kenwood!
>
>
>Looks like a real workhorse. Guess I will stay with my DLX and my 5
>quart KitchenAide (Hobart version.) They seem to do everything I need
>done. But I am envious of your new one.
I love the DLX. I use it all the time. It has proven to be a true and
>quart KitchenAide (Hobart version.) They seem to do everything I need
>done. But I am envious of your new one.
trusted part of my kitchen.
And If I had a Hobart version of the KA, I'd be very happy with that.
The only thing that could compete with the Hobart version was the
English Kenwoods. I am just hoping this one proves as long-lasting.
Boron
Boron Elgar
Mar 17, 2013, 8:56:46 PM3/17/13
to
On Sun, 17 Mar 2013 18:06:54 -0600, Janet Bostwick
<nos...@cableone.net> wrote:
>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>
>>
>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>a Kenwood!
<nos...@cableone.net> wrote:
>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>
>>
>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>a Kenwood!
>>Boron
>
>You lucked out! Congratulations. I am pleased for you. You will now
>be compelled to make everything you know and new things as well.
>Better buy the 50 pound bag of flour ;o)
>Janet
I am working my way through a 50lb bag right now! I had a large
>
>You lucked out! Congratulations. I am pleased for you. You will now
>be compelled to make everything you know and new things as well.
>Better buy the 50 pound bag of flour ;o)
>Janet
screw-top container for dog food that (sadly) we do not use for dog
food any more. A good scrub out and it is a perfect moisture-proof
vault for flour.
How are you?
Boron
Janet Bostwick
Mar 17, 2013, 10:26:42 PM3/17/13
to
On Sun, 17 Mar 2013 20:56:46 -0400, Boron Elgar
for a while. I am back to baking every week. Currently I just bake
our favorite sandwich breads as that is what we need. I was happy to
find out that I still had the skill. We got a new oven which was
badly, badly needed. It's amazing what excellent bread it makes. Love
the new big glass window (larger than some TVs we've had) We can
really see the bread zoom up during oven spring.
Janet
<boron...@hootmail.com> wrote:
>On Sun, 17 Mar 2013 18:06:54 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
>><boron...@hootmail.com> wrote:
>>
>
>>>
>>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>>a Kenwood!
>
>>>Boron
>>
>>You lucked out! Congratulations. I am pleased for you. You will now
>>be compelled to make everything you know and new things as well.
>>Better buy the 50 pound bag of flour ;o)
>>Janet
>
>
>I am working my way through a 50lb bag right now! I had a large
>screw-top container for dog food that (sadly) we do not use for dog
>food any more. A good scrub out and it is a perfect moisture-proof
>vault for flour.
>
>How are you?
>
>Boron
I'm doing fine. I was wondering about you as I had not seen any posts
>On Sun, 17 Mar 2013 18:06:54 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
>><boron...@hootmail.com> wrote:
>>
>
>>>
>>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>>a Kenwood!
>
>>>Boron
>>
>>You lucked out! Congratulations. I am pleased for you. You will now
>>be compelled to make everything you know and new things as well.
>>Better buy the 50 pound bag of flour ;o)
>>Janet
>
>
>I am working my way through a 50lb bag right now! I had a large
>screw-top container for dog food that (sadly) we do not use for dog
>food any more. A good scrub out and it is a perfect moisture-proof
>vault for flour.
>
>How are you?
>
>Boron
for a while. I am back to baking every week. Currently I just bake
our favorite sandwich breads as that is what we need. I was happy to
find out that I still had the skill. We got a new oven which was
badly, badly needed. It's amazing what excellent bread it makes. Love
the new big glass window (larger than some TVs we've had) We can
really see the bread zoom up during oven spring.
Janet
Alan
Mar 17, 2013, 10:43:02 PM3/17/13
to
"Boron Elgar" wrote in message
news:n7eck8hebpa3veuph...@4ax.com...
For the past ten years I have been trying to kill off my 5Q KA and buy a
Kenwood, with no luck. Even when I used copious amounts of rye, too!! :) But
it didn't die. Guess I will have to wait until we move to England.
Speaking of England, I read in the The Guardian/Observer today. They had an
article on the 50 best foodies places/things in the UK. One on the list is
the E5 Bakehouse in London. I have noticed more and more bakeries in England
really getting serious now about sourdough. Great looking bread, too. In
fact, I had a question about one of their bread's, and its ingredients. I
sent an email and got a reply from the owner within hours!. Nice guy.
www.E5bakehouse.com.
Alan
Ophelia
Mar 18, 2013, 5:21:47 AM3/18/13
to
news:ikhck855189hs5nib...@4ax.com...
Yum. I reckon you can't go wrong with the Kenwood. I must admit I have
been seduced by the thought of the KA, but your experience has stopped any
of that nonsense:))
--
--
http://www.helpforheroes.org.uk/shop/
been seduced by the thought of the KA, but your experience has stopped any
of that nonsense:))
--
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Mar 18, 2013, 5:24:53 AM3/18/13
to
news:khnck897ujeokrjtv...@4ax.com...
Very good to hear from you too! I was only thinking the other day that I
hadn't seen you around:)
--
--
http://www.helpforheroes.org.uk/shop/
hadn't seen you around:)
--
--
http://www.helpforheroes.org.uk/shop/
Boron Elgar
Mar 18, 2013, 7:21:28 AM3/18/13
to
On Sun, 17 Mar 2013 20:26:42 -0600, Janet Bostwick
been so quiet.
>I am back to baking every week. Currently I just bake
>our favorite sandwich breads as that is what we need. I was happy to
>find out that I still had the skill.
Like riding a bicycle.
>We got a new oven which was
>badly, badly needed. It's amazing what excellent bread it makes. Love
>the new big glass window (larger than some TVs we've had) We can
>really see the bread zoom up during oven spring.
>Janet
I remember you were having difficulty with size, right? Does the oven
have convection? I am so used to the fan now, I am not sure I would
know what to do without it. Electric?
My range oven is so old that the glass no longer comes clean. I can't
burn it off, scrape it off, scrub it off. We're hoping to re-do the
kitchen.
Boron
<nos...@cableone.net> wrote:
>On Sun, 17 Mar 2013 20:56:46 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>
>>On Sun, 17 Mar 2013 18:06:54 -0600, Janet Bostwick
>><nos...@cableone.net> wrote:
>>
>>>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
>>><boron...@hootmail.com> wrote:
>>>
>>
>>>>
>>>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>>>a Kenwood!
>>
>>>>Boron
>>>
>>>You lucked out! Congratulations. I am pleased for you. You will now
>>>be compelled to make everything you know and new things as well.
>>>Better buy the 50 pound bag of flour ;o)
>>>Janet
>>
>>
>>I am working my way through a 50lb bag right now! I had a large
>>screw-top container for dog food that (sadly) we do not use for dog
>>food any more. A good scrub out and it is a perfect moisture-proof
>>vault for flour.
>>
>>How are you?
>>
>>Boron
>
>I'm doing fine. I was wondering about you as I had not seen any posts
>for a while.
I do not bother going into RC at all these days and this group has
>On Sun, 17 Mar 2013 20:56:46 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>
>>On Sun, 17 Mar 2013 18:06:54 -0600, Janet Bostwick
>><nos...@cableone.net> wrote:
>>
>>>On Sun, 17 Mar 2013 18:12:42 -0400, Boron Elgar
>>><boron...@hootmail.com> wrote:
>>>
>>
>>>>
>>>>It arrived Thursday and by the Grain Goddess and Bread Faeries, it was
>>>>a Kenwood!
>>
>>>>Boron
>>>
>>>You lucked out! Congratulations. I am pleased for you. You will now
>>>be compelled to make everything you know and new things as well.
>>>Better buy the 50 pound bag of flour ;o)
>>>Janet
>>
>>
>>I am working my way through a 50lb bag right now! I had a large
>>screw-top container for dog food that (sadly) we do not use for dog
>>food any more. A good scrub out and it is a perfect moisture-proof
>>vault for flour.
>>
>>How are you?
>>
>>Boron
>
>I'm doing fine. I was wondering about you as I had not seen any posts
>for a while.
been so quiet.
>I am back to baking every week. Currently I just bake
>our favorite sandwich breads as that is what we need. I was happy to
>find out that I still had the skill.
>We got a new oven which was
>badly, badly needed. It's amazing what excellent bread it makes. Love
>the new big glass window (larger than some TVs we've had) We can
>really see the bread zoom up during oven spring.
>Janet
have convection? I am so used to the fan now, I am not sure I would
know what to do without it. Electric?
My range oven is so old that the glass no longer comes clean. I can't
burn it off, scrape it off, scrub it off. We're hoping to re-do the
kitchen.
Boron
Boron Elgar
Mar 18, 2013, 7:24:22 AM3/18/13
to
On Sun, 17 Mar 2013 19:43:02 -0700, "Alan" <alz...@frontier.com>
wrote:
>
>
>The flickr link below shows various stages of the cocodrillo making,
>from pre-ferment to finished and cut loaves. You can see the mixer in
>action in some of them, but if you want an overall view of the mixer,
>it is easily found online.
>
>http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>
>
>Boron
>
>Great news on the find.
>
>For the past ten years I have been trying to kill off my 5Q KA and buy a
>Kenwood, with no luck. Even when I used copious amounts of rye, too!! :) But
>it didn't die. Guess I will have to wait until we move to England.
You have one of the older KAs, right? Before they went to nylon gears?
the time. Things have really changed for the better overall in food
choices and in breads. You'll have fun.
Boron
wrote:
>
>
>The flickr link below shows various stages of the cocodrillo making,
>from pre-ferment to finished and cut loaves. You can see the mixer in
>action in some of them, but if you want an overall view of the mixer,
>it is easily found online.
>
>http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/
>
>
>Boron
>
>Great news on the find.
>
>For the past ten years I have been trying to kill off my 5Q KA and buy a
>Kenwood, with no luck. Even when I used copious amounts of rye, too!! :) But
>it didn't die. Guess I will have to wait until we move to England.
>
>Speaking of England, I read in the The Guardian/Observer today. They had an
>article on the 50 best foodies places/things in the UK. One on the list is
>the E5 Bakehouse in London. I have noticed more and more bakeries in England
>really getting serious now about sourdough. Great looking bread, too. In
>fact, I had a question about one of their bread's, and its ingredients. I
>sent an email and got a reply from the owner within hours!. Nice guy.
>www.E5bakehouse.com.
>
>Alan
I am a devoted fan of The Guardian and follow their foodie news all
>Speaking of England, I read in the The Guardian/Observer today. They had an
>article on the 50 best foodies places/things in the UK. One on the list is
>the E5 Bakehouse in London. I have noticed more and more bakeries in England
>really getting serious now about sourdough. Great looking bread, too. In
>fact, I had a question about one of their bread's, and its ingredients. I
>sent an email and got a reply from the owner within hours!. Nice guy.
>www.E5bakehouse.com.
>
>Alan
the time. Things have really changed for the better overall in food
choices and in breads. You'll have fun.
Boron
Janet Bostwick
Mar 18, 2013, 8:13:46 AM3/18/13
to
On Mon, 18 Mar 2013 07:21:28 -0400, Boron Elgar
I don't use convection for breadstuffs. Years ago I decided that the
fan at the back dried the skin of the bread too quickly and limited
oven spring. It may be that I have a small oven and the fan air is
really limited. (28 inch wall oven - ) An oven that goes with a
stove is a lot larger. I suppose I could give this convection a try.
The oven is electric with the bottom coil hidden away in the floor of
the oven. Boy, does that make cleanup easier. I've tried it out with
cookies and bread for baked goods so far with very even results. I'm
thinking that the old oven was cutting out for long periods of time
and creating a real heat bounce. The one thing I don't like is that
the manufacturer has eliminated one rack position for a lot of models
and prices of ovens. 3 racks and only 5 positions.????? By using a
ruler, I determined that you can still achieve center oven position
but it doesn't appear so visually. Anyway, it's nice to know I can
go through the work of preparing bread dough and still be able and not
find out the oven is cranky today.
Janet
fan at the back dried the skin of the bread too quickly and limited
oven spring. It may be that I have a small oven and the fan air is
really limited. (28 inch wall oven - ) An oven that goes with a
stove is a lot larger. I suppose I could give this convection a try.
The oven is electric with the bottom coil hidden away in the floor of
the oven. Boy, does that make cleanup easier. I've tried it out with
cookies and bread for baked goods so far with very even results. I'm
thinking that the old oven was cutting out for long periods of time
and creating a real heat bounce. The one thing I don't like is that
the manufacturer has eliminated one rack position for a lot of models
and prices of ovens. 3 racks and only 5 positions.????? By using a
ruler, I determined that you can still achieve center oven position
but it doesn't appear so visually. Anyway, it's nice to know I can
go through the work of preparing bread dough and still be able and not
find out the oven is cranky today.
Janet
The Cook
Mar 18, 2013, 9:59:48 AM3/18/13
to
On Mon, 18 Mar 2013 07:21:28 -0400, Boron Elgar
Try Dow Bathroom Cleaner on the glass. It gets lots of gunk off the
stove. I think it was Nancy Young in RFC who suggested it.
stove. I think it was Nancy Young in RFC who suggested it.
Boron Elgar
Mar 18, 2013, 10:18:42 AM3/18/13
to
without it. But yes, it is a full-sized range oven.
The old stove I have is a KA electric glass top. It has the best oven
I have ever used, I must say, but I assume whatever I buy next time
will not be nearly as good for any price for exactly the sort of thing
as the rank positions you mention. They seem to cheap out in the most
odd ways these days, no matter what the price level.
The only time I have replaced a kitchen appliance lately and gotten
one as good as the item it replaced has been the dishwasher. I went
from an old KA to a Bosch. Still, as good as the Bosch is, it is
smaller inside, which we did not even realize until we tried to load
it. I hated to replace the KA, as it cleaned as wonderfully on the day
the transmission went as it had all through its 20 years of perfect
service.
Boron
Boron Elgar
Mar 18, 2013, 10:54:53 AM3/18/13
to
On Mon, 18 Mar 2013 09:59:48 -0400, The Cook <susan_...@yahoo.com>
wrote:
>>
Boron
wrote:
>>
>>My range oven is so old that the glass no longer comes clean. I can't
>>burn it off, scrape it off, scrub it off. We're hoping to re-do the
>>kitchen.
>>
>>Boron
>
>Try Dow Bathroom Cleaner on the glass. It gets lots of gunk off the
>stove. I think it was Nancy Young in RFC who suggested it.
Thanks, I will. I know it is great for soap scum.
>>burn it off, scrape it off, scrub it off. We're hoping to re-do the
>>kitchen.
>>
>>Boron
>
>Try Dow Bathroom Cleaner on the glass. It gets lots of gunk off the
>stove. I think it was Nancy Young in RFC who suggested it.
Boron
The Cook
Mar 18, 2013, 11:21:58 AM3/18/13
to
On Mon, 18 Mar 2013 10:18:42 -0400, Boron Elgar
I went with a Bosch many years ago when my KA died. When I found out
that KA was now owned by Whirlpool the owners of the appliance store
suggested a Bosch. When we moved into the present house it had a
Maytag dishwasher. You could hear it at the other end of the house
and the configuration was such that I could not get my dishes into it.
So I bought another Bosch.
that KA was now owned by Whirlpool the owners of the appliance store
suggested a Bosch. When we moved into the present house it had a
Maytag dishwasher. You could hear it at the other end of the house
and the configuration was such that I could not get my dishes into it.
So I bought another Bosch.
Boron Elgar
Mar 18, 2013, 11:36:09 AM3/18/13
to
On Mon, 18 Mar 2013 11:21:58 -0400, The Cook <susan_...@yahoo.com>
I love the Bosch, I must say. The KA it replaced was from before the
Whirlpool takover. My range is, too. It used to be such a great brand.
Whirlpool takover. My range is, too. It used to be such a great brand.
graham
Mar 18, 2013, 12:26:36 PM3/18/13
to
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:bm0ek812kkn0l47fm...@4ax.com...
> On Mon, 18 Mar 2013 07:21:28 -0400, Boron Elgar
>>>>>
>>
>>>>>
>>
> I don't use convection for breadstuffs. Years ago I decided that the
> fan at the back dried the skin of the bread too quickly and limited
> oven spring. It may be that I have a small oven and the fan air is
> really limited. (28 inch wall oven - ) An oven that goes with a
> stove is a lot larger. I suppose I could give this convection a try.
> The oven is electric with the bottom coil hidden away in the floor of
> the oven. Boy, does that make cleanup easier. I've tried it out with
> cookies and bread for baked goods so far with very even results. I'm
> thinking that the old oven was cutting out for long periods of time
> and creating a real heat bounce.
I have a Bosch oven with convection as well as conventional baking and
> fan at the back dried the skin of the bread too quickly and limited
> oven spring. It may be that I have a small oven and the fan air is
> really limited. (28 inch wall oven - ) An oven that goes with a
> stove is a lot larger. I suppose I could give this convection a try.
> The oven is electric with the bottom coil hidden away in the floor of
> the oven. Boy, does that make cleanup easier. I've tried it out with
> cookies and bread for baked goods so far with very even results. I'm
> thinking that the old oven was cutting out for long periods of time
> and creating a real heat bounce.
roasting modes, and the bottom element is buried in the floor. However, I
use the convection setting for everything as the temperature is stable to
within a degree or two. In conventional baking mode, the temperature swing
is *wild*, as much as +/- 50F!!!! It is one of the worst purchases I've ever
made!
I wondered, like you if the convection mode was drying out the surface too
quickly but I recently made an Italian style miche with a slightly higher
than normal hydration and it had excellent spring, more than I had expected.
Ironically, I'm getting over-thick crusts when I bake in a dutch oven, NYT
style.
Graham
graham
Mar 18, 2013, 12:34:00 PM3/18/13
to
news:h38ek81vg8onf8ho2...@4ax.com...
The pump became *very* noisy just after the warranty expired. I talked to a
Bosch rep at a home improvement show a couple of years ago and he told me
that they build for a 10 year lifespan in normal use. I live alone so I
should have got better service. I want to replace it with a Miele (20 yr
life expectancy) or Asko but can't get the cost/benefit analytics to work.
I'd also like to replace my Bosch oven but that would require a complete
kitchen reno.
Graham
> On Mon, 18 Mar 2013 06:13:46 -0600, Janet Bostwick
> The only time I have replaced a kitchen appliance lately and gotten
> one as good as the item it replaced has been the dishwasher. I went
> from an old KA to a Bosch. Still, as good as the Bosch is, it is
> smaller inside, which we did not even realize until we tried to load
> it. I hated to replace the KA, as it cleaned as wonderfully on the day
> the transmission went as it had all through its 20 years of perfect
> service.
>
I replaced an old and incredibly noisy KA with a Bosch some 14 years ago.
> one as good as the item it replaced has been the dishwasher. I went
> from an old KA to a Bosch. Still, as good as the Bosch is, it is
> smaller inside, which we did not even realize until we tried to load
> it. I hated to replace the KA, as it cleaned as wonderfully on the day
> the transmission went as it had all through its 20 years of perfect
> service.
>
The pump became *very* noisy just after the warranty expired. I talked to a
Bosch rep at a home improvement show a couple of years ago and he told me
that they build for a 10 year lifespan in normal use. I live alone so I
should have got better service. I want to replace it with a Miele (20 yr
life expectancy) or Asko but can't get the cost/benefit analytics to work.
I'd also like to replace my Bosch oven but that would require a complete
kitchen reno.
Graham
Boron Elgar
Mar 18, 2013, 1:11:30 PM3/18/13
to
distorted and odd that I find them all but useless. And I no longer
trust Consumer Reports.
Basically, we went to four stores that had a lot of dishwashers on the
floor. We looked at price, as looked at the layout of the controls, we
opened and shut the doors a lot and played with the latches and racks.
We could not, however, make any judgments about the inner workings,
but we assumed that if the machine was made of garbage from what we
could see, (and we saw that at times, even with prices above $800)
that the works inside would be similarly flawed.
We lucked out with the old KA, I think. I hope I am as lucky with the
Bosch.
Boron
Janet Bostwick
Mar 18, 2013, 2:48:35 PM3/18/13
to
going on with your NYT bread and the thick crust. That's the thinnest
and crispy est crust I've made. Unless. . .you are over-aging your
dough. I've had that make thick crust.
Janet
graham
Mar 18, 2013, 4:53:14 PM3/18/13
to
news:d7oek89i32vcgr6es...@4ax.com...
Is it attitude or altitude? {:-)
There's a new bread book just out by a Portland baker who suggests using the
dutch oven method:
http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
I don't need it really but a friend tells me that it is *very good*. The
author writes a lot of sense and his recipes are in grams first with a nod
to oz and cups.
Graham
There's a new bread book just out by a Portland baker who suggests using the
dutch oven method:
http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
I don't need it really but a friend tells me that it is *very good*. The
author writes a lot of sense and his recipes are in grams first with a nod
to oz and cups.
Graham
Boron Elgar
Mar 18, 2013, 5:26:21 PM3/18/13
to
On Mon, 18 Mar 2013 14:53:14 -0600, "graham" <g.st...@shaw.ca> wrote:
>
>There's a new bread book just out by a Portland baker who suggests using the
>dutch oven method:
>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>
>I don't need it really but a friend tells me that it is *very good*. The
>author writes a lot of sense and his recipes are in grams first with a nod
>to oz and cups.
>Graham
>
If you need any recipes from it, let me know and I will scan them and
>
>There's a new bread book just out by a Portland baker who suggests using the
>dutch oven method:
>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>
>I don't need it really but a friend tells me that it is *very good*. The
>author writes a lot of sense and his recipes are in grams first with a nod
>to oz and cups.
>Graham
>
send you a pdf. I cannot recommend anything as I have not worked with
it yet.
I look on half.com for these new books as they come out. I do not pay
anywhere near the jacket price, I assure you. This one is not too
pricey to begin with, but a lot of them come on the market at darn
near twice the price of this one.
Boron
graham
Mar 18, 2013, 6:32:54 PM3/18/13
to
news:2e1fk89vqu3ujg4nr...@4ax.com...
about the cost of about 2.5 Sunday New Yk Times (at the price i have to pay)
I think I will buy it. I keep meaning to bake something from the Bouchon
book first but all those calories.......
> I look on half.com for these new books as they come out. I do not pay
> anywhere near the jacket price, I assure you. This one is not too
> pricey to begin with, but a lot of them come on the market at darn
> near twice the price of this one.
>
I really must get into the habit of checking Halfprice.com. However, last
time I checked a book there, the postage made it about the same or slightly
more than Amazon.ca.
My elderly neighbour is now in a nursing home and her daughter has been
clearing out the place. Judging by what she's chucking out, I wonder
whether I ought to be accumulating any more books/things.
Graham
> On Mon, 18 Mar 2013 14:53:14 -0600, "graham" <g.st...@shaw.ca> wrote:
>
>>
>
>>There's a new bread book just out by a Portland baker who suggests using
>>the
>>dutch oven method:
>>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>>
>>I don't need it really but a friend tells me that it is *very good*. The
>>author writes a lot of sense and his recipes are in grams first with a nod
>>to oz and cups.
>>Graham
>>
> If you need any recipes from it, let me know and I will scan them and
> send you a pdf. I cannot recommend anything as I have not worked with
> it yet.
>
Thanks, Boron! However, since via Amazon (I haven't checked Halfprice) it's
>
>>
>
>>There's a new bread book just out by a Portland baker who suggests using
>>the
>>dutch oven method:
>>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>>
>>I don't need it really but a friend tells me that it is *very good*. The
>>author writes a lot of sense and his recipes are in grams first with a nod
>>to oz and cups.
>>Graham
>>
> If you need any recipes from it, let me know and I will scan them and
> send you a pdf. I cannot recommend anything as I have not worked with
> it yet.
>
about the cost of about 2.5 Sunday New Yk Times (at the price i have to pay)
I think I will buy it. I keep meaning to bake something from the Bouchon
book first but all those calories.......
> I look on half.com for these new books as they come out. I do not pay
> anywhere near the jacket price, I assure you. This one is not too
> pricey to begin with, but a lot of them come on the market at darn
> near twice the price of this one.
>
time I checked a book there, the postage made it about the same or slightly
more than Amazon.ca.
My elderly neighbour is now in a nursing home and her daughter has been
clearing out the place. Judging by what she's chucking out, I wonder
whether I ought to be accumulating any more books/things.
Graham
Janet Bostwick
Mar 18, 2013, 6:42:57 PM3/18/13
to
On Mon, 18 Mar 2013 14:53:14 -0600, "graham" <g.st...@shaw.ca> wrote:
snip
>There's a new bread book just out by a Portland baker who suggests using the
>dutch oven method:
>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>
>I don't need it really but a friend tells me that it is *very good*. The
>author writes a lot of sense and his recipes are in grams first with a nod
>to oz and cups.
>Graham
>
No, no, no. No more bread books. That's final. Absolutely!
>dutch oven method:
>http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363639758&sr=1-1&keywords=flour+water+salt+yeast
>
>I don't need it really but a friend tells me that it is *very good*. The
>author writes a lot of sense and his recipes are in grams first with a nod
>to oz and cups.
>Graham
>
Janet US
graham
Mar 18, 2013, 6:47:40 PM3/18/13
to
news:n16fk8t09n1em6ioe...@4ax.com...
It's available as a Kindle download - that's not the same thing if you're
looking for an excuse{;-)
Graham
looking for an excuse{;-)
Graham
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