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[urnmor]

All I can say is Wow  If I bought that I would need to build a new kitchen.  Um maybe that is not a bad idea

[Free Mr. Tony]

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?

You are correct. It was 2013. I checked the dates on the photos. The guy in the light blue shirt and visor is some guy (maybe Chris) that was a judge that had to get his cooking time in with teams. I think he was on bbq brethren and you saw his message looking for a willing team.

The woman behind toddler is his wife. BIL is to the right of Toddler. Pretty sure OD brought a couple buddies.

[Bentley]

You have a good memory.  I remember the judge now that you bring it up.  I think that is OD's nephew facing him.  Not sure if Swamp Boy came that year or not.  The other head looks like a woman.

[elenis]

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.

I attend Liberty as well, but online. I plan to actually visit the school when I graduate from Seminary from there.

[Ralphie]

Free Mr. Tony and Bentley,

I gotta say... your Apex/Cary/bagel post, and Bentley’s response about the Apex, NC bbq competition, really hit the “it’s a small world “ bullseye for me.
Apex and Cary are suburbs of Raleigh in the “Triangle” region of NC (where I’m from).
I competed in those Apex comps during those years (2012/13). Placed middle of the pack as usual but we had a blast and may or may not have closed down a bar or two those nights since the comp site was right in downtown.

But this goes even further, and I’m kinda shocked at the coincidence that the NY Bagel & Deli in Cary, NC was the spark for your incredible bagel baking. I worked in commercial real estate and was the leasing guy for that shopping center. I signed that business to their first and second lease in that location. I’ve eaten there 100 times I’m sure. Got to walk through the kitchen to see them in action making bagels, awesome italian bread, and other baked goods.

You are right. They are fantastic bagels... probably as good as it gets in this area.

[Free Mr. Tony]

Free Mr. Tony and Bentley,

I gotta say... your Apex/Cary/bagel post, and Bentley’s response about the Apex, NC bbq competition, really hit the “it’s a small world “ bullseye for me.
Apex and Cary are suburbs of Raleigh in the “Triangle” region of NC (where I’m from).
I competed in those Apex comps during those years (2012/13). Placed middle of the pack as usual but we had a blast and may or may not have closed down a bar or two those nights since the comp site was right in downtown.

But this goes even further, and I’m kinda shocked at the coincidence that the NY Bagel & Deli in Cary, NC was the spark for your incredible bagel baking. I worked in commercial real estate and was the leasing guy for that shopping center. I signed that business to their first and second lease in that location. I’ve eaten there 100 times I’m sure. Got to walk through the kitchen to see them in action making bagels, awesome italian bread, and other baked goods.

You are right. They are fantastic bagels... probably as good as it gets in this area.

Wow, that is pretty crazy.  I wish I would have known you at the time.  I would have closed down the bar with you.  The pelletheads team weren't drinkers (anymore at least) for the most part.  If you ever talk to the owners, tell them they inspired someone from Indiana to attempt to make bagels that were as tasty as the ones they sell. 

[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.

I attend Liberty as well, but online. I plan to actually visit the school when I graduate from Seminary from there.

It is definitely worth a visit. 

[Bentley]

At the 2012 Competition, I do not remember the name of it, but I bought 3 beef cuts in a Meat Market in Cary and had them grind if for me for the Friday Night Burgers.  They were one of the sponsors of the event I believe, very good blend for the burgers, some of the best I have ever had.

[Ralphie]

They now operate under the name Butcher’s Market. We give their gift cards to clients for Christmas.

[Free Mr. Tony]

These wouldn't win any beauty contests, but the dough structure is better than any I've done of this style before. The mixer really does make beautiful dough. Still need some major practice with shaping and scoring.

[02ebz06]

These wouldn't win any beauty contests, but the dough structure is better than any I've done of this style before. The mixer really does make beautiful dough. Still need some major practice with shaping and scoring.

Look good to me. 
Scoring is a pain for me too. Some make it look so easy. The blade just drags and pulls the dough with it for me.
Making Sourdough this week, going to try pulling the lame faster to see if that makes any difference.

What's the smallest amount of dough you've made in the new mixer ?

[Bentley]

I think they look good, the color and texture is very Artisan!  I cant score or egg wash without completely destroying the rise from the proof, so I just quit.  I tried to make some hogie rolls using a 9 x 13 like I saw Big Dave doing with his rolls.  Good technique, i just think i cooked them at to high a heat to get the soft outer crust!

[Free Mr. Tony]

These wouldn't win any beauty contests, but the dough structure is better than any I've done of this style before. The mixer really does make beautiful dough. Still need some major practice with shaping and scoring.

Look good to me. 
Scoring is a pain for me too. Some make it look so easy. The blade just drags and pulls the dough with it for me.
Making Sourdough this week, going to try pulling the lame faster to see if that makes any difference.

What's the smallest amount of dough you've made in the new mixer ?

I did some cheddar pinwheels for my son a few days ago. It was approximately 665 grams total (about 1.5 pounds). It did not mix nearly as well as a larger batch, but still miles better than the kitchenaid.

These baguettes were 1360 g total and it did a really nice job with them.

I've been pretty impressed with the lower end of what it can handle. It was one of the main things I was concerned about when purchasing because I don't do huge batches often. It is nice to have the capacity. I made 32 bagels the other day and the mixer handled it with ease.

[Free Mr. Tony]

My first go with a laminated dough. It was a pain in the xxx, and I had many moments where I nearly scrapped the project. I'm sure a real baker could pick apart what went wrong, but ultimately the final product didn't turn out all that much different than the picture from the book it came from. The recipe was from Mastering Bread by Marc Vetri and Claire Kopp McWilliams.

Very rich and flaky. Awesome with a little jam spread to offset the richness.

Having fun with the mixer nonetheless. Cinnamon swirl bread is next up at my daughter's request before she goes back to school in Virginia. 




Picture from the book.

[Free Mr. Tony]

I think they look good, the color and texture is very Artisan!  I cant score or egg wash without completely destroying the rise from the proof, so I just quit.  I tried to make some hogie rolls using a 9 x 13 like I saw Big Dave doing with his rolls.  Good technique, i just think i cooked them at to high a heat to get the soft outer crust!

Just from recent experience with the new mixer, I would think that your dough is under developed and/or overproofed.

If your dough deflates when scoring it could be technique or more than likely the dough is past it's prime for scoring. If it's under mixed it may not have the strength to hold up to the score as well.

The smoothness that this mixer produces along with gluten development have really opened my eyes to what dough should be like at certain stages in the process.

That being said, even the stuff that doesn't go perfect is usually still awesome to eat. I make a ton of croutons with my "experiments" so not much goes to waste at least.