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Old 06-19-2012, 11:44 AM   #41
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I don't cold mix. For my sandwich bread I usually use an 80/20 mix of bread flour to white wheat (King Arthur).

For the SD rounds I use just bread flour, though my starter is fed with AP (still King Arthur).

I do a 80/20 mix of bread flour and semolina for pizza dough at 66% hydration. Those batches are rarely very big, around 540g (4.5c) of flour.
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Old 06-19-2012, 01:08 PM   #42
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Hobart's thin pizza dough with a 40 to 50% AR looks interesting. I'm looking forward to making a small batch with 10 ounces of 00, 3 ounces of semolina, and 5.5 ounces of water. Hopefully the impending heat wave will be over within the next several weeks.
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Old 07-12-2012, 02:41 PM   #43
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ok, it's finaly here. cannot wait to start using.
Darn, how do I turn this pictures on its feet?
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Old 07-12-2012, 03:35 PM   #44
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Quote:
Originally Posted by CharlieD View Post
ok, it's finaly here. cannot wait to start using.
Darn, how do I turn this pictures on its feet?
Like this?
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Old 07-12-2012, 03:46 PM   #45
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Congratulations Charlie! Great mixer. Keep us posted.
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Old 07-12-2012, 04:03 PM   #46
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yes, thank you both. And I will.
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Old 07-12-2012, 04:30 PM   #47
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Make sure the back of the bowl is properly locked into place before turning the motor on.
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Old 07-12-2012, 05:13 PM   #48
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Looks like the Williams-Sonoma model-
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Old 07-12-2012, 05:27 PM   #49
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it is from Wiliams-Sonoma
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Old 07-12-2012, 05:35 PM   #50
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Got to get me one! I will keep my 6 quart, but there are times I could use bigger....and two.

Charlie I am jealous you got the pasta attachments. The main one makes a great mini fondant sheeter!
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