Monday Mix 11/6/23
Monday Mixers
Happy Mondays, everyone. One of the remaining freelance projects I have to complete before I hunker down with my book until it’s done is a review of bread-specific consumer stand mixers for Serious Eats. By “bread-specific,” I mean those machines specially designed for mixing bread doughs, with a high bowl capacity, powerful motor, and gentle action; in this case I am looking at the Ankarsrum (which I have used and loved for years now), along with the semi-related Bosch and Nutrimill mixers. Before I write up my takes on these machines, I’d love to hear from others who use them (or have used them and moved on for whatever reason), especially the Bosch and Nutrimill, with which I have much less experience. Share your thoughts in the comments below if you have them, and thanks!
I also am working on a miche recipe for the book right now, along with a cinnamon roll recipe (also for the book), as part of an upcoming collaboration with
, just in time for holiday season.What’s everyone else been baking lately?
—Andrew
I baked cinnamon rolls yesterday. The aroma that filled the house? OMG. Looking forward to our collaboration!
Sourdough pizza dough in the rice cooker again for “bread.” Actually love the skin that forms instead of a crust--less resistance than a bagel but more textural contrast than a steamed bao. Still trying to figure out how many cycles is ideal. And how many should be regular or turbo/quick. My assumption is that the turbo feature is a higher temp. So I’ve been doing a few at the start for the closest thing to oven spring. Overcooking seems impossible at present. Not being delicious, also.