Dough question: anyone else using a bread machine to make dough? Pizza Discuss Dough question: anyone else using a bread machine to make dough? in the Pizza Quest with Peter Reinhart forums; Last summer I did quite a bit of research on getting a mixer vs. a food processor with dough blade. ...

[MichaelJ]

Last summer I did quite a bit of research on getting a mixer vs. a food processor with dough blade. This led me to discover that many bread machines have a dough function. A generous donation from a coworker (win-win for both of us) allowed me to test this out and since then I've made dough 2-3 times a week.

I like the setup a lot because I get very good results quick and without much fuss at all. I've been working with a few different recipes and am pleased with the outcome. I don't have much experience with mixers, and I'd love to compare how mine comes out compared to with other techniques, but for now I'm very pleased.

[asudavew]

I have a cheap bread machine from walmart, and a Kitchen aid stand mixer.

I could use either.

Speed goes to the kitchen aid.

But ease and, I think, quality goes to the bread mixer.

I made 4 batches in it today.

Timing does become an issue... 30 minute batches.

But I love it.


Dave

[MichaelJ]

Kitchen Aide is faster? How long do you have to run it to mix/knead everything? I'm curious to learn more. Interesting that you say the quality is better too...

On my bread machine, it has a mix period (slow half-spins) for 6 minutes, then a fast spinning period (kneading, i suppose) for 24 minutes. Following that, 60 minutes of rising, controlled by the warming of the heating coil. Total time: 90 minutes. Total time required by me: about 5 minutes. I assume yours is about the same?

[david s]

We always use our breadmaker (on dough setting) My technique is to light the oven the go to the kitchen and put on the dough in the breadmaker, take a trip to the fridge for a beer, back to the oven chuck on some more small wood, off to the herb garden (pick basil rosemary oregano etc) back to kitchen to prepare toppings, open 2nd beer, back to fire put feet up. It's so good !

[jeff]

Dave, sounds like a routine. I guess life's hard then eh.
What location mate? We're Bundy (well, near enough on a good day).
Just gotter loveit, tru.
Jeff.

[RCLake]

Originally Posted by david sewell

We always use our breadmaker (on dough setting) My technique is to light the oven the go to the kitchen and put on the dough in the breadmaker, take a trip to the fridge for a beer, back to the oven chuck on some more small wood, off to the herb garden (pick basil rosemary oregano etc) back to kitchen to prepare toppings, open 2nd beer, back to fire put feet up. It's so good !

It's a shame to get into such an awful rut, life is tought.

[david s]

W're Townsville. Cloudless skies 20-30 C for most of the year We eat outdoors round the pool mostly. WFO at least once a week. I collect fallen branches when I walk the dog. The best wood is free wood.

[gjbingham]

D. Sewell, just rub it in OK. Got a razor for my wrists? Free wood is definitely the best wood. Never overlook the small stuff. A few limbs is one good oven fire. It all adds up!

RC - funny stuff!

[jeff]

Thanks Dave.
As you may know, we're just N of Bundaberg, and nearing the end of our "Seven year itch". Back to Tully for us.
Mildew. Tinea. Gynormous termites. Oh yes! Bring it on!!
Mate, the Tropics rule. No question.
Jeff.

[david s]

Jeff, Call in on your way through, we're starting a revolution here