My new kitchen tool - the Nutramill Artiste

[mattl]

Just got the Nutramill Artiste today, had my eye on one for a while since it was mentioned here a while back in comparison to the slightly larger Bosch.  I went back and forth one which to buy but had  absolutely no  use for the extras the Bosch offered, have blender and a food processor that I'm very happy with. The Bosch is a bit larger, but not by much and the price is substantially larger plus the Nutramill uses the same mixer attachments the Bosh does and the bowls are interchangeable.

Anyway the price was sort of right, $185 with the Bakers pack included delivered and no tax for some reason.  There had been better pricing last holiday season but with so many folks baking bread I was not able to find a better deal.  Bakers pack has cake, cookie paddles plus metal drive and the bowl scraper, the mixer comes with wire whisks and dough hook.

 

I make a good deal of bread and lately bagels and my KA was not quite cutting it with some of my heavier doughs like my sd rye.  The Nutramill claims it can handle 6 loaves of bread dough easily, i don't think I'll ever make that much but it's nice to have that option.

 

Gave it a minor work out today, made some CC Cookies, interesting mixing action and results.  I used the cookie paddles and it did cream the butter and sugar quickly but the texture was a bit different from what I'm used to, but I may have under beat it.  Cookies were a bit flatter than in the past.  Learning curve I guess.  Have a loaf of sour dough rye going now but that takes a few days.  I'll report back after I get the finished product.

 

 

 

[petek]

Well if it works as good as the Bosch you can't go wrong at that price. I've got the older Bosch, nothing equals it for making copious amounts of bread dough other than the Ankarsrum which is near twice the price. When making most bread doughs always have your liquids in first and then add your flour and salt. And cut back on the flour by about 1 cup from the recipe directions.. then start kneading, within about 1 minute and a half you will be able to tell if it requires more flour because the bowl sides will be wet with dough,, so start adding flour by the tablespoon until the dough starts to clean the sides of the bowl and be careful about adding much more.. you can stop and poke it to see if its wet inside.. It's always easier to add more flour to a wet dough than it is to add water to a dry dough.. What happens if you start out with too much flour is it creates a shaggy dry dough and if you add water at that point it coats the sides of the bowl which makes the machine spin the dough ball around like a top, doing nothing but spinning it and usually requires you to remove it all and work the water in by hand.

 

[mattl]

Well my first loaf of bread left a good deal to be desired.  Used my std. recipe, been making it for years, but always had to knead it by hand.  I did cut back on the flour because it looked about right, but when baking it spread too much,  I bake it free standing, no pot or pan.  It's fine taste wise just a little on the flatter side.

 

I'll try again, hate to toss bread but if I don't I end up with too much.  I'm sure there is a learning curve and I'll hit the sweet spot soon.

 

[petek]

Believe me, I had plenty of failures when I first got mine. It doesn't knead well with less than 4 and a half cups of flour so keep that in mind. I always use about 7-8 cups, which gives me 2 big loaves.. heck if you get all that stuff out, may as well make enough. For small amounts I use my bread machine or the mini dough hook that fits on the bosch slice shredder attachment

 

[mattl]

My recipe uses about 750 g of flour, so about 6+cups.  Not sure why it turned out poorly other than cutting back on the flour by a small amount.  Will try again in a few days/

 

[mattl]

Tonight I decided to try one of my favourite cakes, a Marble Chiffon. I may have over beaten the egg whites they were the stiffest I"ve ever seen.  Cake turned out about an 1 1/2" shorter than usual, normally it's just above the pan. 

 

Definite learning curve.

 

[jkbff]

I bought the artiste 01/10/2020, i've used it to make my 'universal' dough. I was thinking it would be big enough to handle the full batch but I'll have to keep halving it, I jammed the thing several times and had to wait for the thermal safety to reset.

I do like it for cookie doughs and what not, and it works WAY better than any of the three kitchenaid stand mixers when it comes to bread dough, but I think I may end up getting a bosch universal and a few stainless bowls for it.

 

[mattl]

Jkbff-

there is a Bosh on ebay with 2 stainless bowls for $225 if you can deal with the shipping cost.  Might be cheaper for you since it's in Oregon.

 

Honestly I can't see that much difference between the 2, the Bosh is 700 watts where the Nutramill in 650 watts, they use the same bowls and accessories so the bowl is the same size. The reason I chose the one I did was I had no need for the blender, processor options.

 

 

Pardon Our Interruption...

 

[mattl]

Success!  Made another loaf of my sour dough Rye, this time with true bread flour using the full amount and kneading for 10 minutes -got a beautiful loaf this time.

 

Lot less mess, no flour to clean up on my breadboard, but I do have to use a second bowl that I did not with the KA, small trade off.

 

[mattl]

Cut into the loaf this afternoon, perfect.  A bit lighter, something I was after, nice cell structure, just the right amount of chew to the bread.  Not sure if it was the proper bread flour the accidental sugar, was shaking the bag and bumped my shoulder and got almost 2x the sugar I normally use.  Whatever the reason I'm very happy.

 

[petek]

Can you copy/paste the recipe here. I may have to give it a try.

 

[mattl]

Sure. Might sound more complicated than it is.

 

250g active rye starter

380g bread flour

380g filtered water

 

Mix very well, let sit on counter 4 hours, fridge overnight

 

To the sponge add:

 

250g bread flour

50g sugar (updated from 30g)

15g kosher salt

2g sour salt

8g caraway seeds

 

Mix

 

Knead in 200g bread flour over about 10 minutes

 

Turn into a greased bowl, the large KA bowl is perfect. Cover let rest a bit then refrigerate overnight or at least 6 hours to do a slow rise.  At this point it should fill 3/4 the bowl.

 

Preheat oven to 450 degrees with a broiler pan filled 3/4" deep with water if using a baking stone preheat it now.  Turn the dough onto a piece of parchment paper on a cookie sheet..  In a small pot mix 1/2 c water with a scant tablespoon of cornstarch, bring to boil.  When  it's thickened, brush the loaf completely, make a few 1/2" deep slashes.

 

Slide the bread on parchment onto baking stone, reduce oven  temp to 400.  bake about 50 minutes, checking at 40 to see if it's getting too brown.  If so cover with foil.  bake to internal temp of 180-190 your choice,  I like it at 180.

 

Remove from oven and brush with reheated cornstarch slurry, Cool completely.

 

 

I've based this on a true New York Jewish Rye recipe, they suggest adding some stale rye bread soaked in water to the dough, I do occasionally but do  not find it necessary.

 

[petek]

Thanks... I'll have to read up on the rye starter. I have a sourdough starter that I'm struggling with.

 

[mattl]

Rye starter can be easier to create than AP flour starter.  Once it's going feed it with either. it will change and adapt.

 

[mattl]

Made a batch of double chocolate cupcakes tonight, machine made quick work of the mixing but I'd say it's easier in the KA and much easier to fill the cupcake liners without working around the center post.  KA wins on this one.