Reddit reviews BrotformDotCom Danish Dough Whisk, Made in Poland, Size Large
We found 5 Reddit comments about BrotformDotCom Danish Dough Whisk, Made in Poland, Size Large. Here are the top ones, ranked by their Reddit score.
MADE IN POLAND: Yes, we tell you where it is made, unlike others.SELLING ON AMAZON SINCE 2010: Longer than any Danish dough whisks claiming to be original.HIGH QUALITY MATERIALS: Stiff stainless steel wire head. Handle is made of sturdy white European beech wood, with smooth texture and nice grain, and food safe.PROVEN RESULTS: With hundreds of five star reviews dating back many years, we are confident that you will be satisfied with this little wonder whisk.SIZE: large, overall length 14''.
That's why you use a Danish dough whisk with anything thick. Shit just doesn't stick to it and it folds batters with minimal effort. Amazing for things like biscuits where the less you work the batter the better the final product.
Are you doing it by hand or with a bread maker? I like to do it by hand, and I've had good results using a Danish dough whisk.
Went with a mixing bowl and a Danish dough whisk. I'm on my second $9 harbor freight heat gun. Thrift store metal colender (not the mesh type) taped into a cooling box. I use this bucket head shop vac. The air intake runs to the cooling box and the exhaust runs out another hose to blow chaf. The hose and flat nozel are from this auto cleaning kit.
Everything can be repurpused if this roasting doesn't work out. It has been over 7 years. :) I roast 7oz of green once a week, solo coffee drinker. Someday I'll get a machine.
Check out Sweet Maria's if you haven't already found them.
Dough:
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks.
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*I used a detroit-style pizza pan, put a liberal amount of ghee in the bottom & also sprinkled semolina for extra crunch. Par-baked crust at 550 for about 15 minutes (bottom rack), topped and cooked another 15 min (one rack above the bottom).
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Sauce
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I'm sorry I don't have a recipe (just wing this part), but I sauteed some garlic; added penzey's italian seasoning and also fresh rosemary & basil. Added canned tomatoes & a small can of tomato paste; simmered for about an hour or a little more on low.
I just use a fork, then switch to one of these things when mixing in the dry ingredients.