Hi,
I have a KA mixer which I use for bread all the time. I have found
that if I oil the disk at the top of the bread hook, I have less problems
with the dough climbing up. I still have trouble every once in a while,
but most of the time that does the trick.
Someone had asked about baskets to hold bread while it's rising. I
found that Pier 1 Imports sells baskets with a cotton lining. I use the
long french bread style baskets for my bread all the time. It holds a 2
pound loaf which I bake on unglazed ceramic tiles, my version of a cheap
pizza stone. My tiles also make a bigger baking surface than most pizza
stones I've seen. I can bake two 2-pound
loaves at the same time. Another source for proofing baskets is the San
Francisco Baking Institute at http://www.sfbi.com/supplies.html. I haven't
ordered any from them, but they are "real" proofing baskets. I also make
round breads in some baskets that I line with a woven dish towel and that
works very well. I sprinkle the lining or towel with flour before I put the
dough in and shake them out afterwards and let they dry. I never wash
them, but let all those good yeasts permeate the cloth.
I am really enjoying this list. It's wonderful to hear ideas from
other passionate bakers. Funny, but not everyone I talk to is as excited
about yeast as I am. :)
Cindy