That looks good! Did that recipe come with it? (I've never made a round loaf.) Did the thing fit in your Breville?
Thanks; it turned out better than I expected for a first attempt. Yes, the recipe came with it; it's just a simple boule and the dough was very "wet". I was worried that it seemed too wet and wouldn't rise, but it did. No way would that fit in the Breville; it's about a foot tall while baking...
On one of the Youtube videos for the Kitchenaid ceramic bowl, a woman commented that she uses a Lodge cast iron dutch oven with a flat cover in the same way. She turns it upside down and uses the lid of the oven for the "baking pan" and the pot for the cover. I assume she has a pot like this one...
I was poking around on the web and it seems that the vids for this come out of Australia, which is kinda interesting. I've looked around. Kitchen Aid seems to be "Fair Trade." The delivered cost is the same from Amazon, Wayfair and factory-direct. Sure is tempting. But that storage space...
@John Brunner -- I forgot to mention that the KA ceramic bread bowl can only be used with tilt-head models, so if you have a bowl-lift mixer it won't work. Also, here are some additional recipes from the KA rep that appears on QVC... https://www.epicuricloud.com/recipe/kitchenaid-bread-bowl-attachment-recipes/
@Beth Gallagher That "gonna make Cinnabon jealous" concoction caught my eye right off the bat. Regarding my mixer...I have a 4.5 quart tilt-head. I read some of the Q&A on the KA product website from folks who own other series of mixers and are clamoring for that which is unavailable to them. Thanks for the recipe link. The KA Q&A section referred people to Yummly [spits on ground.] There is also a link to KA bread recipe pages that provides tips specific to the bowl: https://www.kitchenaid.com/searchresult.html?term=bread+bowl&tab=clp&plp=bread%2Bbowl%3Arelevance&plpView=list&clp=bread%20bowl This would really do a good job with the Italian bread that I make, since I spritz the loaves with water before shoving them in the oven. I just need to figure out how to scale back a 2-cups-of-flour biga with another 3-cups-added-later recipe.
You mean one of these? I have at least 3 different hand whisks but don't have a ball whisk. I'll have to pick one up.
Yeah, your recipe definitely wouldn't fit. I believe I read the max is 3-cups flour for the KA bowl, plus they advise greasing the sides of the bowl to keep larger recipes from sticking. Of course a large LeCreuset dutch oven would handle it. ETA--and as for the KA bowl-lift owners clamoring for the new bowl... they'll be disappointed because their higher-powered, large capacity machines are overkill for a small batch bread recipe.
Speaking of whisks, I bought a Danish dough whisk and got it yesterday... Also ordered some pre-cut 8" parchment paper rounds for the bread bowl, new heat-resistant gloves, and a large-display oven thermometer for old eyes.
@Beth Gallagher A dutch oven has been on my list for a while, but since I'm cooking for one, I just can't justify it. I'll just stick to my regular way of making that Italian bread and maybe consider the ceramic bowl for something else. One thing I might do before the weather warms up is make some bread bowls and a batch of chili to fill them with. I snagged a recipe I've not used yet. So what is a dough whisk for? Do you need one with a stand mixer? Regarding a thermometer: I have one of these smoker thermometers that has two sensors: one for oven temp and one for food temp. I use it when I'm grilling or roasting anything that I monitor the temp for (full roast, whole chicken, chicken parts, etc.). You can set alarm points, the readouts (remote and local) are easy to see, and best of all you can carry the receiver with you and monitor things while watching tv. The temperature probe is not as pictured above...it's stubby and blunt and comes with a clip to attach it to the grates.
I just put one on my Amazon Watch List! It looks like my local Walmart doesn't carry them. By the way: welcome to the forum!!! If you've already poked around, you know you've found a good place to be. We have an area where new members can introduce themselves if they wish (purely voluntary.) The group is here...just start a fresh thread. See you around...
I use a dough whisk for batters and for no-knead bread. https://www.epicurious.com/expert-a...-make-any-bread-cake-or-muffin-better-article I have a couple of the corded oven/food thermometers but I don't particularly like them. I just wanted a dial thermometer that will "live" in the oven all the time. I seldom use my big ovens anymore but I know they aren't calibrated very well.