Date: Sun, 17 Feb 2013 08:48:00 GMT -------------- BEGIN bread-bakers.v113.n006 -------------- 001 - jimk2@juno.com - Need Low Carb Sourdough Recipe 002 - Mike Avery Subject: Re: mixer Date: Tue, 12 Feb 2013 07:44:22 -0600 On 2/2/2013 11:28 PM, Philip Barnea wrote: >I have a Kenwood stand mixer that parents bought in 1956 - in fact I >have the old one and a more modern and larger version that I brought >about 4 years ago to make larger batches of bread. The old mixer is >still going strong, but the new one is on its last legs. I now need >to buy a new one. > >I have a choice (realistically) between a new Kenwood with a 6.7 >liter bowl, a Kitchenaid or a MagicMill with a 20 cup flour >capacity. Any advice would really be appreciated. I can't comment on the Kenwood, it isn't widely available in the US - in fact, I've never seen one for sale in a store. However, I have an older KitchenAid and an Electrolux Assistent (sold as a Magic Mill) in many parts of the world. Two major considerations. Were you happy with the Kenwood? Do you have many accessories for it that you would want to replace if you get another mixer? Both the KitchenAid and Magic Mill/Assistent have attachments. However, they aren't cheap, and I know they aren't interchangeable between those two mixers. Chances are they wouldn't be interchangeable between the Kenwood and either of the other two machines. Next, how much bread do you make? The KitchenAid has a definite load limit, kneading time limit, and back to back batch limit. The current KA's are rated in terms of "flour power", that is, how many cups of flour they can handle. If you use whole grain flours, you have to cut that in half. You aren't supposed to knead faster than a certain speed, and you should not make more than two batches in a row. After that, you need to let the machine cool down for at least 45 minutes. They cover this in their manuals. Many of the reported KitchenAid failures would not have happened if their owners had read the manuals. So many of the failure stories I've heard are along the lines of, "I was making my fifth five loaf batch of whole wheat bread when the mixer just stopped working! The repairman said I'd stripped out a gear! That's NOT what I expected!" Yeah, I can relate, I'd have expected flames coming out the back of the mixer. If you can live within its load and back to back batch limits, it's a good machine. I've had my K-45SS since 1978 and it's still going strong. The Magic Mill has a much larger size limit. It's pretty much a matter of what you can fit in the bowl. And the manual doesn't mention back to back batch limitations. I've pushed my Magic Mill hard since I bought it. Large batches of bagels (bagels are the mixer destroyer). It keeps going and going. I like it a LOT. However, the manual is horrible. I think it was translated from Swedish to Taiwanese and then to English by someone who wasn't fluent in any of the languages and didn't really understand what a mixer was used for. The mixer has a learning curve. On The Fresh Loaf there are a lot of discussions of the Magic Mill, usually under the Electrolux Assistent or Assistant name. (It is Assistent, not Assistant, don't ask me why.) And many of the stories are very similar. Someone posts that he hates the new mixer and can't understand why anyone likes it, and he'll sell it for enough to buy a KitchenAid. A few people ask how he's using it, and if he's seen this post or that. He hadn't, and realizes he wasn't using it the way it really works well. A few days later someone else asks if the mixer is still for sale. The answer is, no. If I were to sell it, it would have to be for enough to replace it. I've done some side by side tests of my KA and Magic Mill and reported on them at . If you're really, really bored you can watch side by side videos of two mixers kneading dough. In the end, the two mixers produced very similar doughs, which upset any number of ardent fans of one mixer over the other. Hope this helps, Mike *Bake With Mike * Mike Avery 18 Bluebird Lane Sanger, TX 76266 (940) 312-2774 Email to:mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: Acorns were good until bread was found. - Sir Francis Beacon --------------- MESSAGE bread-bakers.v113.n006.3 --------------- From: Roel Wyman Subject: Re: Korean sweet bread Date: Tue, 12 Feb 2013 13:58:37 -0500 Korean sweet bread Here's a link to Hoddeok (sounds like Hoe Tak). Looks delicious. Roel --------------- MESSAGE bread-bakers.v113.n006.4 --------------- From: Reggie Dwork Subject: Hard "Malverne" Rolls Date: Tue, 12 Feb 2013 11:09:36 -0800 This recipe looks so good. Hope to make them some day. * Exported from MasterCook * Bread, Hard "Malverne" Rolls Recipe By :Eugene Miller Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 teaspoons yeast -- instant 1 cup warm water -- (9 oz), plus 2 tablespoons warm water 1 teaspoon salt 2 1/2 cups all-purpose flour -- King Arthur Unbleached, (to 3C), 10 5/8 - 12 3/4oz Topping: 1 large egg -- beaten with 1 tablespoon water poppy seeds -- or sesame seeds Sprinkle yeast into warm water in large mixing bowl. Let stand until dissolved. Sprinkle in the salt and add flour, beating until smooth. Turn dough out onto a lightly floured board and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a moist towel and let rise in a warm place until doubled in size. Turn out onto floured board and knead lightly. Cut into 6 pieces, about 3 1/2 oz of dough each. The inside of the dough should look quite wet. Shape each piece into a round or long rope with flour-dusted hands, about 8" long, and tie the know (cross the rope, and then tuck the top end under and the bottom one over into the hole). Place on a greased or parchment-lined baking sheet and brush with a beaten egg. Sprinkle with poppy or sesame seeds and place in a warm place to rise. When rolls have doubled in size, bake in a 375F oven for 25 - 30 min or until golden brown. Remove from the oven and cool before slicing. Yield: 6 sandwich-size rolls. Description: "These are very hard rolls." Source: "King Arthur Baking Sheet, Early Spring 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 1g Fat (6.2% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 370mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Malverne is on Long Island. The trick to this dough is to use as little flour as you can; the crispy crust and light interior of the rolls come from a dough that is high hydration. You want dough that is very soft but not sticky; the same texture you're looking for when you make a baguette. You can easily double or triple this recipe. If you triple it, you'll be at an amount where your bread machine is going to be at the limit of its capacity, and have to make the dough by hand. These rolls freeze well. Defrost and reheat in oven or toaster oven. Do not use the microwave as it makes the rolls 'chewy' and not crisp. Rolls are nice and crispy on the outside, soft inside. --------------- END bread-bakers.v113.n006 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved