WD, "Where are they now" edition
- Thread starter SFJoe
- Start date
Levi Dalton
Levi Dalton
Neat.
Ian Fitzsimmons
Ian Fitzsimmons
Yes, nice micro-film, and nice series. Interesting that he can make enough bread to meet his demand working completely by hand, without a commercial-scale dough mixer.
Peter Creasey
Peter Creasey
Ian, This surprises me also.
I used to have to cook and bake for large groups and found the commercial dough mixer to be invaluable...and in no way to the detriment of the finished product.
. . . . . . Pete
Ian Fitzsimmons
Ian Fitzsimmons
Maybe he did a batch by hand just for the movie?
Jeff Connell
Jeff Connell
Well, so, there are mixers and there are mixers. Most mechanical mixers are better than most animate mixers, hands down. I mix about 40 kg of dough every day. I think I can get that up to 60 kg, but that would be the limit. The mixing capacity is roughly proportional to the capacity of the oven. I would love to have a good mixer, but for now I can avoid the expense.
It is not apparent that the bread is paying my way, but I also write the wine list for the restaurant, and they seem happy to keep me around.
It is not apparent that the bread is paying my way, but I also write the wine list for the restaurant, and they seem happy to keep me around.
Eden Mylunsch
Eden Mylunsch
An inspiring video to say the least. I'm embarrassed to admit that I haven't baked bread in over a year, but I still have some dormant Malibu culture (no, not that kind of yeast) sleeping in the refrigerator.
I can totally understand a reluctance to depend upon mixers. The feel of the dough is incredible and you miss that sensation when you're reduced to watching a dough hook flop the dough around in the bowl. I've burned out a couple of Kitchen Aid mixers so now my bread dough preference is for the Magic Mill. Although the power is similar to the KA machines, the way it's designed works much better with heavier loads such as dough.
-Eden (it's all so different from when I worked for DeCarlo Bakery in San Pedro making Wonder Bread and hamburger buns for Burger King)
I can totally understand a reluctance to depend upon mixers. The feel of the dough is incredible and you miss that sensation when you're reduced to watching a dough hook flop the dough around in the bowl. I've burned out a couple of Kitchen Aid mixers so now my bread dough preference is for the Magic Mill. Although the power is similar to the KA machines, the way it's designed works much better with heavier loads such as dough.
-Eden (it's all so different from when I worked for DeCarlo Bakery in San Pedro making Wonder Bread and hamburger buns for Burger King)
Ian Fitzsimmons
Ian Fitzsimmons
I understand it; I bake sourdough at least weekly for the family (rye last night). But it's hard to whip up the quantities of dough you need to sell in order to maintain a going concern without a mixer - even an artisanal-scale operation.
Not a big deal, in any event. Lovely flick.
Not a big deal, in any event. Lovely flick.
Sharon Bowman
Sharon Bowman
Agreed.
I have always wanted to go to Toronto. I'm in.
Bill Lundstrom
Bill Lundstrom
there is a bakery in portland maine called micucci's that has a similiar philosophy. i don't recall the bakers name but he does everything by hand with no mixers at all. the baked goods are really delicious. he makes a slab pizza, similiar to sicilian, that might be the best pizza i have ever eaten.
if you are ever in portland, me. i highly reccomend checking it out.
if you are ever in portland, me. i highly reccomend checking it out.
Ian Fitzsimmons
Ian Fitzsimmons
Last I was there, I think Acme was the cool small bakery. But I think they scaled way up.
Jeff Grossman
Jeff Grossman
Splendid. Thank you.