Since your asking, I would be interested in a more technical oriented video, in terms of the difference between the usage of a planetary mixer and a spiral mixer. I recently transitioned from a planetary mixer to a Sunmix Evo 6 spiral mixer. What I discovered, is that there really isn't much info online on the usage of spiral mixers. Like, when to run it at certain speeds, and why. E.g. In relation to lean, enriched and high hydration doughs. In other words, why do we see you use a planetary mixer in this type of video, and a spiral mixer in other videos. Since I started using the spiral mixer, and started watching your videos, my bread has improved massively, but a lot of the time, I'm not really sure why I'm doing what I'm doing (other than because you said so in your videos 😂)
I’ve been baking for almost a year now and I’ve gotten to the point where I’m going to try and branch into other breads, I’ve only been focusing on sourdough, baguettes, and bagels but I’m excited to try out other breads (though I’m trying to find that English muffin recipe 👀)
On the page where you have the printed recipe there appears to be an error in the weight of the milk powder. In the baker’s percent section milk powder is 42g. In the printed recipe section the milk powder is 5g.
Awesome recipe! If it’s not too much to ask, how should we twist it to make the old plain white flour version? Just make it 100% bread flour and lower the milk content to 35-36%?
When kneading with a mixer I can only obtain an undeveloped dough like what you see at 4:10. How long did you have to mix and at what speed to develop gluten?
Great recipe and happy father's day chef!
Could you do a sourdough potato bread recipe?
Yes, I have been planning on this actually. Potato and herbs ?
@@matthewjamesduffy sounds amazing, can’t wait!
Fantastic recipe! Thank you!
They look awesome chef!! Happy father's day and thanks for this great recipe 🤗
Hands down THE best baking videos on CZcams! Thank you for sharing so much of your knowledge!
Thanks so much for your kind words! Appreciate you watching the videos. Let me know if there's anything else you'd like to see.
Since your asking, I would be interested in a more technical oriented video, in terms of the difference between the usage of a planetary mixer and a spiral mixer. I recently transitioned from a planetary mixer to a Sunmix Evo 6 spiral mixer.
What I discovered, is that there really isn't much info online on the usage of spiral mixers. Like, when to run it at certain speeds, and why. E.g. In relation to lean, enriched and high hydration doughs.
In other words, why do we see you use a planetary mixer in this type of video, and a spiral mixer in other videos.
Since I started using the spiral mixer, and started watching your videos, my bread has improved massively, but a lot of the time, I'm not really sure why I'm doing what I'm doing (other than because you said so in your videos 😂)
Wow thank you so much for sharing, love this.
Thanks for watching!!!
very good
I’ve been baking for almost a year now and I’ve gotten to the point where I’m going to try and branch into other breads, I’ve only been focusing on sourdough, baguettes, and bagels but I’m excited to try out other breads (though I’m trying to find that English muffin recipe 👀)
@@hectorm1284 going out with my newsletter this AM!
Thank you for sharing !
Never seen that eggwash method before 😂 Might try it when I go for tangzhong or yudane buns next time
Thanks for watching!
On the page where you have the printed recipe there appears to be an error in the weight of the milk powder. In the baker’s percent section milk powder is 42g. In the printed recipe section the milk powder is 5g.
Hey, thanks for letting me know! It should be 5g and I have updated the website.
Awesome recipe! If it’s not too much to ask, how should we twist it to make the old plain white flour version? Just make it 100% bread flour and lower the milk content to 35-36%?
Yes. I think you could prob leave the milk the same and just use all bread flour. If you use a weaker flour like AP decrease the hydration.
Happy Father's Day! BTW, what happened to the Globe SP8?
Took it back, I borrowed it from work.
What's the purpose of using both milk and milk powder?
This is 🔥
How can these buns be done w sourdough instead of yeast?
Yes but it’s a totally diff formula. I would use a stiff levain and do something similar to my burger buns recipe.
When kneading with a mixer I can only obtain an undeveloped dough like what you see at 4:10. How long did you have to mix and at what speed to develop gluten?
It took about 12 minutes and was mixing pretty fast.
Looking at your recipes, you look like a delicious chef. Upload to khal,please!
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