I've been making my own artisan bread and Neopolitan Pizza for a couple of years by hand. I was looking for a mixer that was a better option that the KA. I went with this Bosch Universal Plus. I got it off of Craigslist for half price. The mean time between failure on these mixers is 27 years, so I have no concerns about its reliability. I can't wait to mix up my next batch of pizza, baguette, ciabatta and focaccia dough with this excellent machine. Thanks for this video!
Good choice. It's a good machine and the price is really good. I now own an ankarsrum but that's only because i could buy it cheap second hand. Otherwise would have kept the bosch for sure!
@@cannibalholocaust3015 The Bosch is better than a KitchenAid, but can't compare to the Ankasrum in power, capacity and ruggedness.. Its design has proven itself for over 70 years. It's a machine your grandkids can inhert.
@@BobGeffeninteresting, I found a pizza guy that bought this Bosch and replaced his Ankarsrum because this machine is much faster. Kneeds the dough faster and better than Ankarsrum when using 100% biga
Great video! I'm looking at replacing my KitchenAid with a Bosch. I don't know what the difference between this one and the Bosch Universal Plus, but both appear to make huge amount of dough. I bake bread several times each week, I'm thinking of buying something that can handle larger amounts so I can freeze dough - rather than baking almost daily x
This is probably not even of any value to you anymore but the Bosch Universal Plus is the predecessor machine of the older Bosch MUM6 series and except for the mixer attachment all the other attachments for old MUM6 work on the Universal Plus still.
Would you please outline your recipe and the full process? I am specifically curious about how long was the second rise/fermentation; the point after you separated the individual pizza dough balls? I see you are using the Bosch "Dough Divider" attachment for kneading the relatively small pizza dough. This appears to knead much better than without it.
Wenn man die Ankarsrum Geräte sieht wie die arbeiten , frage ich mich warum dieses Bosch - System nichr mehr gebaut wird . Zumal das Ankersum Gerät hat dafür eine gute Grundlage .
Nice Video. Do you remember what hydration and which flour you used for this dough? Were you concerned the the dough might become overworked by tearing it round the Center Pole all the time?
Hi, think you mist it but info is in the clip. 65% hydration and used dalla Giovanni flour. I think I wouldn't let it knead for so long now. Just a short mix, autolyse for gluten development and another short knead. Than in a box to let time do its thing.
So… is this still your favorite dough machine? If so, have you changed or improved the way you work with it? I find it complicated to use it for anything higher than 65% dough.
Hi,I've just bought the same mixer and trying a 65% hydration dough, the result was too sticky. Can you tell me which speed did you use for the knitting?
Hi, too sticky? Well, it also depends on the flour you use. If it's too sticky you can add some flour. Normally I used slow speed like 1 or 2 if I remember.
Yes, i never use the fridge.. You have to dose the yeast accordingly to the temperature. Make doughBalls 4 hrs pre baking. I'm now doing biga with a 24 hr pre ferment. It works excellent.
Sorry, missed this question. 1st stage is just mixing, no kneading necessary. Just see that all dry flour is incorporated and wait 20 minutes for the next knead. Then knead till the dough looks nice and smooth. Then just let time do it's work.
Hi, yes it's the universal plus. Overhere thers are 2 versions: 800 watt and 1000 watt. Hope this helps. For the money it's a great machine. If I want to go for a bigger machine next step would be a spiral mixer. Like a Famag Grilletta or something like that. For now the bosch is still excellent.
@@BobGeffen Thank you. That's great to hear. I won't buy another KA, that's for sure. I was tempted with a spiral mixer, someone was selling a few used ones online, but I'd rather buy brand new as I see it as an investment x
@@Sooz3112 i did forget to mention that the bosch needs a good amount of dough if you want it to do a good job with kneading. I think the absolute minimum is 800/900 grams dough total (water +flour etc) depending on hydration level. But more dough is really better!
@@BobGeffen Thank you! My bread rolls recipe is 600g flour plus water and I'm planning on making multiple batches in one go, to batch freeze the rolls...trying to just bake a couple of times each week, rather than every couple of days. Do you think it makes a nice soft crumb for bread please? Not dense and heavy? x
@@Sooz3112 yes it can do that! The dough comes out prefect. But it also depends on quality of the flour, timing when you put it in the oven, hydration and so on. I make sourdough bread but it's not only the kneading machine. I think you know what I mean. 😉
Really good demo im going to get this machine.
I've been making my own artisan bread and Neopolitan Pizza for a couple of years by hand. I was looking for a mixer that was a better option that the KA. I went with this Bosch Universal Plus. I got it off of Craigslist for half price. The mean time between failure on these mixers is 27 years, so I have no concerns about its reliability. I can't wait to mix up my next batch of pizza, baguette, ciabatta and focaccia dough with this excellent machine. Thanks for this video!
Good choice. It's a good machine and the price is really good. I now own an ankarsrum but that's only because i could buy it cheap second hand. Otherwise would have kept the bosch for sure!
After all this time, what do you think about this mixer for bread dough?
I own an Ankarsrum and it’s great. How do you compare it to the Bosch? Both are good design wise.
@@cannibalholocaust3015 The Bosch is better than a KitchenAid, but can't compare to the Ankasrum in power, capacity and ruggedness.. Its design has proven itself for over 70 years. It's a machine your grandkids can inhert.
@@BobGeffeninteresting, I found a pizza guy that bought this Bosch and replaced his Ankarsrum because this machine is much faster. Kneeds the dough faster and better than Ankarsrum when using 100% biga
Fantastic I'm getting one from UK thank you.
This looks way better than the KitchenAid especially when making pizza dough. I would buy this since I make it all the time.
Thanks for this video, almost bought another mixer but at the end went with yours
Nice! Glad you've seen this video on time!
Did you like it?
Love it. A bit hard to take the dough out and clean but it's a beast!
Great video! I'm looking at replacing my KitchenAid with a Bosch. I don't know what the difference between this one and the Bosch Universal Plus, but both appear to make huge amount of dough. I bake bread several times each week, I'm thinking of buying something that can handle larger amounts so I can freeze dough - rather than baking almost daily x
It kneads faster and more thoroughly than the KA. That’s why I switched.
This is probably not even of any value to you anymore but the Bosch Universal Plus is the predecessor machine of the older Bosch MUM6 series and except for the mixer attachment all the other attachments for old MUM6 work on the Universal Plus still.
@@jonasduell9953 Thank you. I appreciate your comment x
@@richspizzaparty Thank you. Apologies, I didn't see your comment until now x
Would you please outline your recipe and the full process? I am specifically curious about how long was the second rise/fermentation; the point after you separated the individual pizza dough balls? I see you are using the Bosch "Dough Divider" attachment for kneading the relatively small pizza dough. This appears to knead much better than without it.
Like your recipe and method, is it available any place? I too have a new Gozney Roccbox....awsome oven.
Wenn man die Ankarsrum Geräte sieht wie die arbeiten , frage ich mich warum dieses Bosch - System nichr mehr gebaut wird . Zumal das Ankersum Gerät hat dafür eine gute Grundlage .
Nice Video. Do you remember what hydration and which flour you used for this dough? Were you concerned the the dough might become overworked by tearing it round the Center Pole all the time?
Hi, think you mist it but info is in the clip. 65% hydration and used dalla Giovanni flour. I think I wouldn't let it knead for so long now. Just a short mix, autolyse for gluten development and another short knead. Than in a box to let time do its thing.
Love the timer. Where do u get it from?
Nice result . Another 24h after ball it ? thanks
hi, can you please share the time it took to mix to dough?
What are the two blades that were on the drive shaft when you first started?
I think that are used for small amounts of dough, because he started with little flour. Maybe.
So… is this still your favorite dough machine? If so, have you changed or improved the way you work with it? I find it complicated to use it for anything higher than 65% dough.
Then just don't. I use ~60% with 5stag pizza-00 flour and it's fine
Nice video, just curious no olive oil in the dough?
Thank you. No. Not necessary. Oil is often used in dough for normal oven 250c.
👍
How elastic and strong is the dough from the mixer? Does it stretch easily without tearing?
Depends on the flour you use but yes, you can knead till you can make a nice Window pane if all is dosed correctly ofcourse.
Hi,I've just bought the same mixer and trying a 65% hydration dough, the result was too sticky. Can you tell me which speed did you use for the knitting?
Hi, too sticky? Well, it also depends on the flour you use. If it's too sticky you can add some flour. Normally I used slow speed like 1 or 2 if I remember.
So, room temperature for 24hours! Not in the fridge!?
Yes, i never use the fridge.. You have to dose the yeast accordingly to the temperature. Make doughBalls 4 hrs pre baking. I'm now doing biga with a 24 hr pre ferment. It works excellent.
How long did you mix for in the 1st stage?
Richard Hall I want to know the same thing.
Sorry, missed this question. 1st stage is just mixing, no kneading necessary. Just see that all dry flour is incorporated and wait 20 minutes for the next knead. Then knead till the dough looks nice and smooth. Then just let time do it's work.
Hi, for how long did you kneaded the dough?
Good video! What kind of oven do you use? Thank you.
Thank you, it's a Gozney Roccbox.
is this better than MUM5?
I don't know the mum5. I didn't used it.
@@BobGeffen thanks, np, its just another mixer made by Bosch
Ps, Is this the same as the Bosch Universal Plus...Maybe it's the same thing 😂 x
Hi, yes it's the universal plus. Overhere thers are 2 versions: 800 watt and 1000 watt. Hope this helps. For the money it's a great machine. If I want to go for a bigger machine next step would be a spiral mixer. Like a Famag Grilletta or something like that. For now the bosch is still excellent.
@@BobGeffen Thank you. That's great to hear. I won't buy another KA, that's for sure. I was tempted with a spiral mixer, someone was selling a few used ones online, but I'd rather buy brand new as I see it as an investment x
@@Sooz3112 i did forget to mention that the bosch needs a good amount of dough if you want it to do a good job with kneading. I think the absolute minimum is 800/900 grams dough total (water +flour etc) depending on hydration level. But more dough is really better!
@@BobGeffen Thank you! My bread rolls recipe is 600g flour plus water and I'm planning on making multiple batches in one go, to batch freeze the rolls...trying to just bake a couple of times each week, rather than every couple of days. Do you think it makes a nice soft crumb for bread please? Not dense and heavy? x
@@Sooz3112 yes it can do that! The dough comes out prefect. But it also depends on quality of the flour, timing when you put it in the oven, hydration and so on. I make sourdough bread but it's not only the kneading machine. I think you know what I mean. 😉
is it available in india?
I don't know.
It's bosch I think so!
Not much information.