web analytics
hobart mixing speed - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

hobart mixing speed

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • hobart mixing speed

    I have been using a KA 600 mixer to make the pizza dough recipe in the downloadable book. It works fine for it. I tried double batches and it gets hot and turns off. KA said not to mix over 3 or so minutes so since the recipe says mix on speed 3-4 for 6-7 minutes it will not work for me any more.

    I bought a Hobart 20 or 30 quart (not sure which ) used. It has three speeds. I plan on making large batches and freezing some of the dough for later. Can anyone help with the speed I need to mix at and the time?

    Thanks Lane

  • #2
    Re: hobart mixing speed

    Originally posted by lane View Post
    help with the speed I need to mix at and the time?
    The slowest speed and mix until all the ingredients are combined, I dont over mix the dough.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

    Comment


    • #3
      Re: hobart mixing speed

      Hi Lane,
      I have a Hobart 20 quart mixer and I mix my batches on #1, the slowest speed until the dough works it's way up the spiral hook, scrape it off and re-introduce the hook and remove when it works it's way up again and doesn't mix.
      See:

      http://www.fornobravo.com/forum/f35/...xers-9445.html


      for the mixer which might be a different colour to yours as I repaired and repainted it.

      Cheers.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

      Comment


      • #4
        Re: hobart mixing speed

        Thanks for the help. I did a batch with 2000g flour. I think I could have doubled that easy, in this mixer.

        I mixed on 1st speed. Im not a cook so am not good about judging when the dough is done, by when it is climbing the hook. I went ahead and just did it the same 7 minutes I used for the KA mixer.

        I will try cooking tomorrow to see if it worked ok. Although it looks like rain now so may have to leave in fridge an extra day or two then try.

        Comment


        • #5
          Re: hobart mixing speed

          Yes, when the dough climbs the hook it just slaps against the bowl sides. I have never had a problem with stopping the mix once that repeats.
          My last mix was 2.5kg flour and the Hobart could have handled tripple that quantity. It almost seems a shame to use it for such small mixes but is a lot easier than hand mixing.
          Goof luck.

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neillís Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neillís kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment


          • #6
            Re: hobart mixing speed

            Has anyone done a real large batch in the larger hobart. I found a couple recipies for large batches.

            http://woodstone-corp.com/napoletana_pizza_dough.htm\

            or

            North American Napoletana Pizza Dough | Wood Stone

            The fresh yeast throws me. If my research is right I would only use 7 grams of instant yeast instead? If I just take the usual forno bravo recipe and multiply by ten I would use 30 grams dry yeast. Is my calculation on the others recipies wrong and I need more instant yeast? Thanks for any help. I think I better go with the bread flour before trying the 00 flour on ten pounds

            Comment

            Working...
            X