Bosch Universal mixer input.
Annette Holbrook(z7a)
7 years ago
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Anglophilia
7 years agoprairiemom61
7 years agoRelated Discussions
Bosch Universal MIxer
Comments (11)I've had my Bosch Universal for about 14 years and it's still going strong. I mostly do large batches of bread made from freshly ground wheat, but we also do medium sized batches of pizza dough made from white flour and high hydration sourdoughs in batches of 2 or 3 loaves. It does OK with 2 very large loaves worth, but it's better with 3 or more. As everyone else has said, small amounts don't work as well. It's really a mixer made for large batches of whatever you're making. It's a workhorse, triple batches of cookie dough are no problem. I have the grain roller attachment, and it works very nicely for rolled oats and other cereal grains. I also have a family grain mill with the Bosch adapter, and it never hesitates or bogs down. The blender is nice, too, strong and does a good job on smoothies and blended drinks. I've used it heavily and have been happy with the performance. Cj...See Morebosch concept 7 or bosch universal mixer?
Comments (0)Trying to find info on the differences between these two and which would work better for me. I can't seem to find a whole lot other than the concept 7 has a smaller base or something. Anyone opinions on either? Thanks! Kim...See MoreSimple pizza dough recipe for Bosch Universal?
Comments (7)Hi Mary: I haven't been in the FF for a long while. Thought I'd take a peep and saw your Post. Here is my recipe. Always glad to help. Pizza Dough An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou I'll send a Recipe for the Sauce....See Moreneed a new mixer Electrolux DLX or Bosch Universal +
Comments (3)I'm surprised at the problem with the KitchenAid Pro. I haven't had any problems. But I also have the Bosch Concept 7 and BIL has had the Universal for 30 years. I don't think you can beat them for reliability. As Ann said, you really can't go wrong with either one; it's a matter of personal preference. Both Bosch and Electrolux are excellent products and both companies have excellent service networks. It might be worth your time to contact the companies and see if you can participate in demonstrations. That way you can determine what best serves your needs. Carol...See MoreAnnette Holbrook(z7a)
7 years agolast modified: 7 years agolinus2003
7 years agoootbubby
7 years agosilken1
7 years agolast modified: 7 years agotownlakecakes
7 years agoMelissa Kroger
7 years agoAnnette Holbrook(z7a)
7 years agolinus2003
7 years agoanndanen86
7 years agosilken1
7 years agopractigal
7 years ago
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