10 Prong Mixer.

Bill44's picture
Bill44

Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are Carroway seeds.

[img]http://sourdough.com.au/gallery/d/4394-1/new_Mix+001.jpg[/img]

[img]http://sourdough.com.au/gallery/d/4396-1/new_Mix+002.jpg[/img]

No cheating here, if you do it right then this is how you end up ready for the bulk ferment stage.

[img]http://sourdough.com.au/gallery/d/4398-1/new_Mix+003.jpg[/img]

No that's not a beer gut, it's a bread gut................OK maybe a bit of beer.

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TeckPoh's picture
TeckPoh 2006 July 26

[quote="Bill44"]
No that's not a beer gut, it's a bread gut................OK maybe a bit of beer.
[/quote]

ROFL!!! Now, it's your fault if you scare people into avoiding bread. IT IS a BEER belly.

Thanks for the pix...showing the 10-prong mixer work its magic! Voila!

Jeremy's picture
Jeremy 2006 July 26

Yikes! That is all bought and payed for as I used to say in the Army! Although at my tender age I am riding my bike back and forth to work to shed any evidence of my youthful indulgences in German Bier!

Ta,
Jeremy

Bill44's picture
Bill44 2006 July 28

I only use a small amount of flour when I'm kneading the lower hydration doughs. I use oil when I do Dan Lepards short knead method on higher hydration dough.

SourYumMum's picture
SourYumMum 2006 July 28

Bill ... once again, your photos are valuable for newbies to understand that DOUGH IS STICKY!

But that it gets better!

Are you sure that's not BEER BREAD???

Bill44's picture
Bill44 2006 July 28

[quote="SourYumMum"]
Are you sure that's not BEER BREAD???
[/quote]
No Carol, the beer came after the kneading.

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