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Stopped at a bakery in Portland and saw a mixer I've never seen before
I was driving through Portland last week and popped into a small spot called Crust & Crumb. They had this massive spiral mixer, a Univex model I think, just sitting out in the open kitchen. The baker told me he got it used from a hotel that closed down for about $1200. He said the spiral hook is way better for his high-hydration sourdoughs than the planetary mixer he used to have. Anyone here made that switch? Was it worth it for your breads?
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the_anthony10d ago
My old Hobart planetary just couldn't handle ciabatta dough.
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Was it one of those big silver Univex mixers with the bowl that lifts up? I mean, switching to a spiral is a total game changer for wet doughs. I had to do the same thing at my last job because the old planetary was just tearing up the gluten. It's way gentler and you don't get that crazy dough climb up the hook.
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