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Thread Number: 83004
/ Tag: Recipes, Cooking Accessories
My new kitchen tool - the Nutramill Artiste |
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Post# 1073160 , Reply# 1 5/18/2020 at 14:14 (1,438 days old) by petek  (Ontari ari ari O ) |
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Well if it works as good as the Bosch you can't go wrong at that price. I've got the older Bosch, nothing equals it for making copious amounts of bread dough other than the Ankarsrum which is near twice the price. When making most bread doughs always have your liquids in first and then add your flour and salt. And cut back on the flour by about 1 cup from the recipe directions.. then start kneading, within about 1 minute and a half you will be able to tell if it requires more flour because the bowl sides will be wet with dough,, so start adding flour by the tablespoon until the dough starts to clean the sides of the bowl and be careful about adding much more.. you can stop and poke it to see if its wet inside.. It's always easier to add more flour to a wet dough than it is to add water to a dry dough.. What happens if you start out with too much flour is it creates a shaggy dry dough and if you add water at that point it coats the sides of the bowl which makes the machine spin the dough ball around like a top, doing nothing but spinning it and usually requires you to remove it all and work the water in by hand.
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Post# 1073244 , Reply# 3 5/18/2020 at 22:05 (1,437 days old) by petek (Ontari ari ari O ) |
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Believe me, I had plenty of failures when I first got mine. It doesn't knead well with less than 4 and a half cups of flour so keep that in mind. I always use about 7-8 cups, which gives me 2 big loaves.. heck if you get all that stuff out, may as well make enough. For small amounts I use my bread machine or the mini dough hook that fits on the bosch slice shredder attachment
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Post# 1073268 , Reply# 4 5/19/2020 at 03:07 (1,437 days old) by MattL (Flushing, MI) |
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My recipe uses about 750 g of flour, so about 6+cups. Not sure why it turned out poorly other than cutting back on the flour by a small amount. Will try again in a few days/ | ||
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Post# 1073691 , Reply# 5 5/21/2020 at 19:22 (1,434 days old) by MattL (Flushing, MI) |
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Tonight I decided to try one of my favourite cakes, a Marble Chiffon. I may have over beaten the egg whites they were the stiffest I"ve ever seen. Cake turned out about an 1 1/2" shorter than usual, normally it's just above the pan.
Definite learning curve. | ||
| Post# 1073780 , Reply# 6 5/22/2020 at 10:46 (1,434 days old) by jkbff (Happy Rock, ND) | ||
I bought the artiste 01/10/2020, i've used it to make my 'universal' dough. I was thinking it would be big enough to handle the full batch but I'll have to keep halving it, I jammed the thing several times and had to wait for the thermal safety to reset.
I do like it for cookie doughs and what not, and it works WAY better than any of the three kitchenaid stand mixers when it comes to bread dough, but I think I may end up getting a bosch universal and a few stainless bowls for it. | ||
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Post# 1074346 , Reply# 8 5/26/2020 at 01:28 (1,430 days old) by MattL (Flushing, MI) |
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Success! Made another loaf of my sour dough Rye, this time with true bread flour using the full amount and kneading for 10 minutes -got a beautiful loaf this time.
Lot less mess, no flour to clean up on my breadboard, but I do have to use a second bowl that I did not with the KA, small trade off. | ||
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Post# 1074399 , Reply# 10 5/26/2020 at 15:31 (1,430 days old) by petek (Ontari ari ari O ) |
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Post# 1074923 , Reply# 12 5/29/2020 at 22:45 (1,426 days old) by petek (Ontari ari ari O ) |
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Post# 1074980 , Reply# 13 5/30/2020 at 11:07 (1,426 days old) by MattL (Flushing, MI) |
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Rye starter can be easier to create than AP flour starter. Once it's going feed it with either. it will change and adapt. | ||
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