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[Free Mr. Tony]

So you feel the spiral mixing action is just better the the Kitchen aid hook?  Or is there something else that make it better?

It's just a completely different type of mixing action. I used a kitchaid for over 20 years with no real complaints so I'm a Kitchenaid fan. With the dryer doughs especially though, once all the flour is added the dough hook really isn't kneading the dough. It just flops it around. So to get truly developed dough, you pretty much always have to finish by hand with the kitchenaid.

I haven't really watched this video. There are tons of others just like it. Check out the mixing action from 7 minutes on. Then check out the window pane tested at about 21:40. It takes forever to get to that point by hand. Or a ton of waiting between stretch and pulls. The dough comes straight out of the mixer as smooth as I've ever seen. It's pretty amazing.
https://youtu.be/HgW_WzP4seU

[Free Mr. Tony]

So you feel the spiral mixing action is just better the the Kitchen aid hook?  Or is there something else that make it better?

Spiral is better then the J hook.
I have a Viking mixer with the J hook (similar to Kitchen-Aid), and dough keeps climbing the hook. Have to keep pushing it down.

This as well. A bagel batch with a total weight of 1600 g yields me 16 bagels. That pretty much maxed out the Kitchenaid. I would be constantly using a spatula to keep it from crawling up the hook. Not the end of the world, but also wasn't the best kneaded dough either. I don't know if I'll ever want to make 50 bagels, but theoretically I could in this.

[Bar-B-Lew]

So you feel the spiral mixing action is just better the the Kitchen aid hook?  Or is there something else that make it better?

Spiral is better then the J hook.
I have a Viking mixer with the J hook (similar to Kitchen-Aid), and dough keeps climbing the hook. Have to keep pushing it down.

This as well. A bagel batch with a total weight of 1600 g yields me 16 bagels. That pretty much maxed out the Kitchenaid. I would be constantly using a spatula to keep it from crawling up the hook. Not the end of the world, but also wasn't the best kneaded dough either. I don't know if I'll ever want to make 50 bagels, but theoretically I could in this.

I guess I will have to drive out for 4 dozen jalapeno and cheddar bagels so you can try out the capacity of the machine.

[bregent]

Congrats on the new mixer FMT, those are sweet. Did you consider the Ankarsrum/Magic Mill? I've been looking at those.

[Free Mr. Tony]

Congrats on the new mixer FMT, those are sweet. Did you consider the Ankarsrum/Magic Mill? I've been looking at those.

Yes. That was originally what I had planned on purchasing. After digging a bit deeper, I found some complaints when doing small amounts of dough as well as lower hydration doughs. More often than not I'm making a handful of bagels, 3 or 4 pizzas, or a few loaves of bread and don't do a ton of high Hydration stuff which seems to be what the ank excels at.  The spiral mixers are known to better handle a small percentage of their capacity compared to the ank, although I've seen similar complaints about the smaller spirals as well.

I've only made the bagels and some honey wheat loaves, and the bagels were right at 1000 g of flour. I've read that 1000g flour is the sweet spot for "small" batches, but I haven't tried less yet. My normal pizza dough batch is slightly under that amount so I will most likely give it a try on a smaller batch. The specs claim it can do down to a total weight of 1.7 pound batch, but users seem to think it doesn't do as good of a job in that range.

[Free Mr. Tony]

So you feel the spiral mixing action is just better the the Kitchen aid hook?  Or is there something else that make it better?

Spiral is better then the J hook.
I have a Viking mixer with the J hook (similar to Kitchen-Aid), and dough keeps climbing the hook. Have to keep pushing it down.

This as well. A bagel batch with a total weight of 1600 g yields me 16 bagels. That pretty much maxed out the Kitchenaid. I would be constantly using a spatula to keep it from crawling up the hook. Not the end of the world, but also wasn't the best kneaded dough either. I don't know if I'll ever want to make 50 bagels, but theoretically I could in this.

I guess I will have to drive out for 4 dozen jalapeno and cheddar bagels so you can try out the capacity of the machine.

Is there a place you've had amazing jalapeno cheddar bagels that I could look up on Yelp or Google? I'm kind of a weirdo and love to look up random joints in random cities and just go through their Yelp or Google photos. Gives me ideas and inspiration.

[bregent]

>After digging a bit deeper, I found some complaints when
>doing small amounts of dough as well as lower hydration doughs

Ah, many of the video's for the Ank I've seen WERE working with pretty wet dough.  Did you research the Bosch Universal Plus, and if so, what were you're thoughts for that with stiffer doughs?

[Bar-B-Lew]

FMT, believe it or not, the best jalapeno cheddar bagels I have had were from Panera.  It may be because they usually have a fair amount of jalapenos in them.

[Bar-B-Lew]

also, have you ever made apple fritters?  The Circle K across from the office of the company I work for had the best I have ever had.  They had a nice amount of little squares of apples in them, a gummy type dough, and just the right amount of cinnamon.

[Free Mr. Tony]

FMT, believe it or not, the best jalapeno cheddar bagels I have had were from Panera.  It may be because they usually have a fair amount of jalapenos in them.

I have no idea what about your post resurrected this memory, but something right after I read it made me remember that my very first bbq competition is what made me want to start making my own bagels. Hopefully the following makes Bentley smile, and maybe Larry from above.

Pelletheads put out a feeler in I believe 2012 on their competition section that they were short a dessert cook for the Apex North Carolina comp. I had been toying with the idea of competing and wanted to see what they were all about. I didnt necessarily want to do dessert, but it would give me the opportunity to meet some pelletheads and get a feel for competitions.

A couple unexpected things happened on this trip. I was rerouted on google because of an hours long backup on the highway to the Blue Ridge Parkway. I was really ticked at the time because I just wanted to get to my hotel in Cary, NC after a 10 hour drive. It ended up being one of the most beautiful drives I've ever been on. It also is kind of cool now because my daughter just started college in Virginia and she goes to different spots on the Blue Ridge Parkway. So different than Indiana.

The second thing was an "OH, this is what a bagel is supposed to be" moment. Near my hotel in Cary, I went on Yelp or something looking for a breakfast spot.  Found this place.
https://newyorkbagelanddelicarync.com/

I'm normally someone that tries out different spots when I'm out of town. I think I was in Cary for 3 days and went every morning.  I specifically remember the pastrami and egg on everything bagel, but I know I tried other things. They were everything I hoped a bagel could be.

And all that is not to dump on Panera bagels. They are fine and I eat them often. There is a Panera literally 2 minutes from my front door.  The ones from the place above (and hopefully mine) are on a different plane. Night and day. We have one specialty bagel shop here (which I think may have closed since Corona). They were good, not great. Other than that I live in a bagel wasteland, so Panera more than suffices in Fort Wayne.

Thank you for sparking some pleasant memories.




P.S.  Check the menu out in the link Lew. I assume being where you are located you are familiar with Taylor Ham. Had I known what it was at the time, I would have tried the Taylor Ham and egg bagel. I've only heard of it in the last 5 years, so I did not enjoy one back in 2012.

[Free Mr. Tony]

also, have you ever made apple fritters?  The Circle K across from the office of the company I work for had the best I have ever had.  They had a nice amount of little squares of apples in them, a gummy type dough, and just the right amount of cinnamon.

This is a screenshot from Toms donuts in Fort Wayne (Upper right). It's the only apple fritter I've ever ate, and they are heavenly. Is what you are referring to like a donut with glaze?  That's what these are. Ridiculously good. Although, I slightly prefer the applesauce donuts. Even better. It's been YEARS since I've had either.

[Free Mr. Tony]

>After digging a bit deeper, I found some complaints when
>doing small amounts of dough as well as lower hydration doughs

Ah, many of the video's for the Ank I've seen WERE working with pretty wet dough.  Did you research the Bosch Universal Plus, and if so, what were you're thoughts for that with stiffer doughs?

Extraordinarily mixed reviews from what I read. Seemed to be a love it or hate it machine. No experience with it and don't know anyone who has used one. I personally don't care for the design and that was kind of a non starter for me. I do know a couple people that love the ank but they are mainly Neapolitan pizza guys and that seems to be it's wheelhouse.

[Bar-B-Lew]

Yes, that is the type of apple fritter that I am talking about.

Yes, I have heard of Taylor ham.  I am a ham and swiss on jalapeno and cheddar bagel breakfast sandwich guy.  I don't eat eggs unless they are in a cake or something like that.

I just drove thru VA on Saturday on my way back home from MS.  What school is she going to if you don't mind me asking?  I drove by several on 81 on the way home.  I hate the drive up and down thru the mountains with some winding roads.  That area is a lot different than the flat Midwest that's for sure.

[Free Mr. Tony]

Yes, that is the type of apple fritter that I am talking about.

Yes, I have heard of Taylor ham.  I am a ham and swiss on jalapeno and cheddar bagel breakfast sandwich guy.  I don't eat eggs unless they are in a cake or something like that.

I just drove thru VA on Saturday on my way back home from MS.  What school is she going to if you don't mind me asking?  I drove by several on 81 on the way home.  I hate the drive up and down thru the mountains with some winding roads.  That area is a lot different than the flat Midwest that's for sure.

She goes to Liberty in Lynchburg. It is a beautiful campus. I'm not a political person in the least, but I know that school has alot of political ties. If you leave all that out of the equation, it is just a really nice place to go to school.

[Bentley]

I was pondering the Apex Competition just yesterday.  For the life of me I could not remember if you came in 2012 or 2013.  The one picture is from the 2nd year 2013 I believe?  That is Kristin's Tahoe (I had my Caravan in 2012) in the background and as returning champions, they put us in the very end spot that had the most room.   I see Billy, OD and Todd, I am not sure who the other people are in the photo, I think I am on the far left, but the guy in blue no idea (I think that IS BIL behind him), the woman and the 2 in front of Billy's Trager, no idea.

Is 2013 when you came?