to save yourself a lot of work , when the dough is finished mixing and is ready to come out of the bowl, turn the machine on slow speed and spray around the sides of the dough with cooking spray and then the dough will come out clean and also leave your bowl clean without any dough stuck to the sides , so at the end of the day you can virtually just wipe the bowl out with a dish cloth damp with hot clean water, works everytime for me in my bakery, love the videos.
I go about it a little differently. I got a garden sprayer and mist/saturate that bowl 10 minutes before you clean it. Softens the hard dough a lot without adding too much water to the bowl. Then use plastic bowl or bench scraper to scrape down sides. Then use damp towel to finish cleaning. Great videos BTW!! I have really been enjoying how watching you go about your business at the bakery.
Great point for even the armature baker. I bake about 4 days a week and often two different dough in parallel. I developed a system of using the bench-rest times to clean what I can as I go. I always wet down dough bowls as I'm done with them to make washing easier. When I have a helper, I have the wash as soon as I am done. Quick and easy if done at the right time, else there is weeping and gnashing of teeth.
The amount of happiness I feel when I see a new one of these videos is uploaded...! I'm also from Chicago and with polish ancestry, I work in construction and do baking as a hobby. Your style of constant self-critiquing and passion for efficiency, hard work and organization is extremely relatable to me and these videos are so inspiring, thank you brother!! :D
It’s similar to a saying I use in the restaurant business. Having worked as a waiter for 10+ years, I’ve seen a lot of new employees come in, flustered at the amount of things they need to do, and therefore invents shortcuts. I always tell them: “one waiter’s shortcut, is another waiter’s detour”. Often while stacking their dirty plates, putting on a kettle of coffee they left empty or taking out a tray of glasses they walked past. The funny thing is, that strict discipline in my work life does not at all translate to my private life :P *literally looking at a stack of dirty dishes and some clothes that needs folding right now*
When we we're kids here in the UK and money was nearly always scarce we used to use just flour and water for gluing all our kites/projects etc, so I know how difficult it can be to clean up, happy days 😁love the channel keep em coming.
It’d be great to see more videos on bakery maintenance like you started here. How you clean & sanitize your work surfaces, equipment etc. The amount of cleaning I do at home is not insignificant, so there must be a lot of strategies in a full fledged bakery. Good luck with the bowl!
I love the videos, I am an apprentice cook that loves to dabble in baking that wishes that later on could do it professionally and i cant tell you how much I have learned from all of your videos :)
As a professional backer from germany I have some tips to share with you that makes your live easyer on cleaning the bowl. Your already good with using the steel wool for the kneading arm! For the bowl first get some more cold water into it and soak everything. Then just use a soft spatula. Let the machine run in slowest gear and press the spatula against the bowl and run it down. Of course take care of your hands as it's scary to put it into a running machine but believe me it's far more dangerous to scrape the dough from the bowl while making it, so you should be fine. If you wet the arm and the bowl first and start with the bowl the arm will be easy to clean after and you will be done in 5 minutes. Btw... watched your video with your bread and I need to say it looks very very professional and tasty af!!!! I could realy smell it. Wish you'd have cut one open to see the crumb 😍 wish you the best and keep the good work going and never stop learning! 🤘
Some tricks i’ve picked up as a baker that speeds up this cleaning process: - soak the bowl and hook with lukewarm/hot water, it does not have to be completely covered in water, just give it a good splash and leave it to soften the dried dough - use a flexible metal scraper (even plastic ones work though not as well) - use a kitchen towel instead of a sponge. It can clean up a bigger surface area compared to a dish sponge. Also easier to soak up and wring out the water in the bowl. - cover the bowl with a wet towel if you find yourself in a position where you can’t clean it immediately. Helps to prevent dough from drying up too much. Even better if you give the bowl a few splash of water before covering it with the towel.
I am a baker in Sweden. We generally never wash the mixers, not in any of the bakeries that I've been apprentice or has worked in which combined is about 10. What we do instead is using a combination of metal and plastic dough scrapers scrape down the sides and hook, it's easiest if you scrape of big pieces when they are fresh and let the rest dry before scraping down. This way is very quick, even if the mixer is very messy it never takes more than a minute to clean it. If you want to mix a dough with allergens such as nuts then its easiest if you mix in a smaller mixer so you can was the entire kettle if possible. A lot of bakeries print on the labels that it may contain traces of dairy, eggs or nuts, in a small bakery that is always the case. Even if you scrub down the mixer you still shape the breads on the same table, cut with the same knife, bake on the same peel etc.
I am a baker in USA, and think that you can get away with not washing your bowl on certain recipes like artisan sourdough. If the dough contains just flour/water/salt, then I don't think there is any negative to not washing your bowl. If it dries to the bowl, you can easily make another batch in the bowl. What are you afraid of? That's simply dried starter, which will hydrate and incorporate into the dough. If there were butter/sugar/eggs in the recipe, then you wouldn't want to do the same thing. Otherwise, I've always felt that the bowl can culture the next batch. Someone can surely argue the food safety aspect of cleaning the bowl each and every time. I would agree that is the optimum situation, but counter that sourdough starter bypasses normal food safety protocol.
I think we have all done something similar. Question - have you tried using a bamboo wok brush for bowl cleaning. I use one and hold it near to the bristles to slightly stiffen it, a bit more. They work a treat on crusted stuff and might work quicker than your scrubbing pad. A bakery I went into a few years ago had a hose with jet spray handle on the end. Like a mini jet spray. That might make cleaning quicker for you.
my chef taught me this way: moist all over the bowl with a cloth and soak it with a little water (not much, otherwise it is gonna be difficult to remove all of it if the bowl does not come off the machine). if dealing with enriched dough, hot water is better. then, scrape the bowl with a flexible plastic round scraper. remove excess water and dissolved dough with the cloth. this is what we must do immediately after we finished mixing. the next step can be done when we are finishing work and cleaning the kitchen: wash the machine/bowl with a sponge and soap without having to actually scrub anything away, since the dough has been completely removed previously. remove excess soapy water with a clean cloth and it is done.
This video honestly made my day, love it! However, I never clean my bowls right away, I find that they are much easier to clean after soaking for an hour or two (but that's in the comfort of my own home and certainly wouldn't work in a professional bakery)
There's no easy way to let this huge bowl soak. Hard to fill it up, even harder to dump the water because of the weight, not to mention the water wasted. Guess the way to do it is really just scraping as soon as possible.
@@mateusssssss567 Yes exactly, short of using a hose to sifon the water out of the bowl it would be pretty much impossible due to the sheer size. And even then it would be far less efficient than just cleaning it out immediately :)
i had to dump water in our bowls, and let it soak a bit, panettone is a biatch , and my bowl is bigger, i had no option but to get water in there, had to wring it out with a cloth into a bucket, would take 10+mins , but there was no way around it, panettone was a biatch that year lol
let the bowl dry then use plastic pastry scraper to scrape most of it off, if the job is too tricky but yeah wire brush seems to work for me most of the time very well
use a bench scraper to remove excess - then wash and dry. or...let the dough dry completely and later it flakes off a lot easier then scrubbing wet dough. we've all been through this. ;-)
I remember I got it in my head to clean the mixer at my dad's bakery and he told me to use oil. He apparently didn't care about what the vegetable oil would do to the product, a commodity bread snack.
I often use a silicone bowl (the kind they sell for making microwave popcorn) for mixing my doughs at home. When I am done, I let it dry and it just flakes right out of the bowl. Silicone can have nonstick properties; and that combined with the flimsiness of the bowl makes it easy clean-up. You may want to see if someone local could make a similar lining for your mixing bowl. It could be a real time-saver for you.
I def found out the hard way on the dough bowl. If I absolutely have to leave it I throw a plastic trash bag liner over it so it stays moist ;) and I can scrape it out fairly easily
some bakers just rinse out their bowl, and don't wash it. As long as it's just flour/water, there's no problem. Some in the past treated their dough bowls the way we treat cast iron .
HA! I do that with paint brushes I don't want to wash before the next day's use. I thought I was cheating. :-D Nope. Just learning for bread clean up, later in life! :-D
Is there a vinegar/water/oil spray you could coat inside the bowl to soak and prevent hardening while achieving other tasks? I understand there's a potential water waste if you were to rinse the bowl early in the process every time.
Try a damp towel across the top of the bowl. I’ve been doing this on my smaller bowls after dumping out the dough, gives me at least 30mins before needing to come back and clean it up.
What will happen to the spiral hook dough if we let if hanging there for maybe 2 days? The reason i did it because i fed up as i couldnt take it off immediately. My spiral hook always stuck and its hard for me to take it off, eventhough i rotate it. Does it happens because the head rusty? And if i didnt wash the hook immediately, that it the reason for the hook stuck eventhough the dough didnt even tough the head of the spiral hook?
Before leaving it to dry. Can't you pour some warm or hot water in the bowl? Detach the hook and put it inside the bowl too. Cover it so that it won't dry up. When you get back, it should be loose for plastic scraper. BTW the bowl is undetachable?
im a baker of 15 years, i've trained a lot of people and i say this exact thing weekly, " i show them how to do it the right way (my way) and i turn around and two minutes later they think they know better and take the long way around" months later they slowly come around to my way and ive had many comments, " i should have just done it your way" .. i lose my mind daily with nubs
@@moory33 its called insubordinate , just do as your told and you wont annoy multiple staff members around you with your slow juvenile ways lol (putting it nicely)
@@fikofikret1522 are you still a nub 5 years later? cause he may be the least experienced outta the lot.. but hes still an idiot who does nothing correctly lol
Get some sleep bro. Self care is vital for owning and running a business. Otherwise it runs you. Love your videos. Awesome stuff you’re doing here. Super inspiring. I bought a digital scale because of one of your videos. Keep it up.
for flour use cold water, when you try to clean it. The hot water just boils the flour. The cold water is more effencient when cleaning the mixed flour.
Oh my god. Remember when you were a kid and you made paper mache? Flour and water = glue. But at home, I can soak a bowl in water and come back in a bit. Not so much in a commercial kitchen. May your bread always rise and your crust crackle.
Best: clean bowl before dough dries 2nd Best: add hot soapy water to bowl of dried dough. Moisten inside wall using sponge. Cover with syram wrap and steam for 15 -20 min. Clean with ease...
Dude you doing that the wrong way. First of all you need to Scrape with stainless steel flexible scraper & after that clean with the method you using. Try it & you see it saves you time.
Would also recommend soaking it for 10 minutes after scraping. When you are taking your last dough out of the bowl it really helps to give the bowl a quick scrape down before the dough dries to the side of the bowl.
i would never do thisl. you can always left some steel wool behind that ends up in the dough. for me warm water, let it soak for a few minutes and a damp cloth it's the best way.
that suks what i use to do is to soke the driy parts with water and then scrape it with a thin scraper sow i dont nead to work sow hard and atthe end go over with the spung :) god luck next time\
Just use a construction spatula man........................ You even have a huge bowl with a detachable hook, in 6 years of pizza making I never had to clean it longer than 10/15 min. If you let it get like DRY dry it flakes off like nothing, last mix just let it dry over night and next morning scrape it off with the spatula, works like a charm
to save yourself a lot of work , when the dough is finished mixing and is ready to come out of the bowl, turn the machine on slow speed and spray around the sides of the dough with cooking spray and then the dough will come out clean and also leave your bowl clean without any dough stuck to the sides , so at the end of the day you can virtually just wipe the bowl out with a dish cloth damp with hot clean water, works everytime for me in my bakery, love the videos.
I go about it a little differently. I got a garden sprayer and mist/saturate that bowl 10 minutes before you clean it. Softens the hard dough a lot without adding too much water to the bowl. Then use plastic bowl or bench scraper to scrape down sides. Then use damp towel to finish cleaning. Great videos BTW!! I have really been enjoying how watching you go about your business at the bakery.
I love how the mistakes are convert to learning opportunities. So inspiring!
Great point for even the armature baker. I bake about 4 days a week and often two different dough in parallel. I developed a system of using the bench-rest times to clean what I can as I go. I always wet down dough bowls as I'm done with them to make washing easier. When I have a helper, I have the wash as soon as I am done. Quick and easy if done at the right time, else there is weeping and gnashing of teeth.
The amount of happiness I feel when I see a new one of these videos is uploaded...! I'm also from Chicago and with polish ancestry, I work in construction and do baking as a hobby. Your style of constant self-critiquing and passion for efficiency, hard work and organization is extremely relatable to me and these videos are so inspiring, thank you brother!! :D
Great illustration of what we used to say to apprentices who tried “shortcuts”:
“Never time to do it right but always time to do it over?”
It’s similar to a saying I use in the restaurant business. Having worked as a waiter for 10+ years, I’ve seen a lot of new employees come in, flustered at the amount of things they need to do, and therefore invents shortcuts. I always tell them: “one waiter’s shortcut, is another waiter’s detour”. Often while stacking their dirty plates, putting on a kettle of coffee they left empty or taking out a tray of glasses they walked past.
The funny thing is, that strict discipline in my work life does not at all translate to my private life :P
*literally looking at a stack of dirty dishes and some clothes that needs folding right now*
When we we're kids here in the UK and money was nearly always scarce we used to use just flour and water for gluing all our kites/projects etc, so I know how difficult it can be to clean up, happy days 😁love the channel keep em coming.
Flour + Water is a very valid glue. I use it as a base to hold poisons in the fight against household invaders. It's a diy spackle
ONLY TWO MINUTES BUT A LIFETIMES WORTH OF CONTENT. LETS GO BABY. NEW VIDEO HYPE!
It’d be great to see more videos on bakery maintenance like you started here. How you clean & sanitize your work surfaces, equipment etc. The amount of cleaning I do at home is not insignificant, so there must be a lot of strategies in a full fledged bakery. Good luck with the bowl!
I love the videos, I am an apprentice cook that loves to dabble in baking that wishes that later on could do it professionally and i cant tell you how much I have learned from all of your videos :)
Are you still wishing, or have you gotten to the planning part of professional baking? I'm rooting for you!
As a professional backer from germany I have some tips to share with you that makes your live easyer on cleaning the bowl. Your already good with using the steel wool for the kneading arm!
For the bowl first get some more cold water into it and soak everything. Then just use a soft spatula. Let the machine run in slowest gear and press the spatula against the bowl and run it down. Of course take care of your hands as it's scary to put it into a running machine but believe me it's far more dangerous to scrape the dough from the bowl while making it, so you should be fine. If you wet the arm and the bowl first and start with the bowl the arm will be easy to clean after and you will be done in 5 minutes.
Btw... watched your video with your bread and I need to say it looks very very professional and tasty af!!!! I could realy smell it. Wish you'd have cut one open to see the crumb 😍 wish you the best and keep the good work going and never stop learning! 🤘
Some tricks i’ve picked up as a baker that speeds up this cleaning process:
- soak the bowl and hook with lukewarm/hot water, it does not have to be completely covered in water, just give it a good splash and leave it to soften the dried dough
- use a flexible metal scraper (even plastic ones work though not as well)
- use a kitchen towel instead of a sponge. It can clean up a bigger surface area compared to a dish sponge. Also easier to soak up and wring out the water in the bowl.
- cover the bowl with a wet towel if you find yourself in a position where you can’t clean it immediately. Helps to prevent dough from drying up too much. Even better if you give the bowl a few splash of water before covering it with the towel.
I am a baker in Sweden. We generally never wash the mixers, not in any of the bakeries that I've been apprentice or has worked in which combined is about 10. What we do instead is using a combination of metal and plastic dough scrapers scrape down the sides and hook, it's easiest if you scrape of big pieces when they are fresh and let the rest dry before scraping down. This way is very quick, even if the mixer is very messy it never takes more than a minute to clean it. If you want to mix a dough with allergens such as nuts then its easiest if you mix in a smaller mixer so you can was the entire kettle if possible.
A lot of bakeries print on the labels that it may contain traces of dairy, eggs or nuts, in a small bakery that is always the case. Even if you scrub down the mixer you still shape the breads on the same table, cut with the same knife, bake on the same peel etc.
I am a baker in USA, and think that you can get away with not washing your bowl on certain recipes like artisan sourdough. If the dough contains just flour/water/salt, then I don't think there is any negative to not washing your bowl. If it dries to the bowl, you can easily make another batch in the bowl. What are you afraid of? That's simply dried starter, which will hydrate and incorporate into the dough. If there were butter/sugar/eggs in the recipe, then you wouldn't want to do the same thing. Otherwise, I've always felt that the bowl can culture the next batch. Someone can surely argue the food safety aspect of cleaning the bowl each and every time. I would agree that is the optimum situation, but counter that sourdough starter bypasses normal food safety protocol.
Please continue making content! My new fave channel
I think we have all done something similar.
Question - have you tried using a bamboo wok brush for bowl cleaning. I use one and hold it near to the bristles to slightly stiffen it, a bit more. They work a treat on crusted stuff and might work quicker than your scrubbing pad.
A bakery I went into a few years ago had a hose with jet spray handle on the end. Like a mini jet spray. That might make cleaning quicker for you.
Use a flexible metal dough scrapper to remove a majority of the dried dough?
My ears are already in pain
@@sallymaher5929 why? we do that like every day.
Jaime Lannister idk I thought metal rib on a metal bowl would make a horrible sound. I guess not though? Good to know
my chef taught me this way: moist all over the bowl with a cloth and soak it with a little water (not much, otherwise it is gonna be difficult to remove all of it if the bowl does not come off the machine). if dealing with enriched dough, hot water is better. then, scrape the bowl with a flexible plastic round scraper. remove excess water and dissolved dough with the cloth. this is what we must do immediately after we finished mixing. the next step can be done when we are finishing work and cleaning the kitchen: wash the machine/bowl with a sponge and soap without having to actually scrub anything away, since the dough has been completely removed previously. remove excess soapy water with a clean cloth and it is done.
This video honestly made my day, love it!
However, I never clean my bowls right away, I find that they are much easier to clean after soaking for an hour or two (but that's in the comfort of my own home and certainly wouldn't work in a professional bakery)
There's no easy way to let this huge bowl soak. Hard to fill it up, even harder to dump the water because of the weight, not to mention the water wasted. Guess the way to do it is really just scraping as soon as possible.
@@mateusssssss567 Yes exactly, short of using a hose to sifon the water out of the bowl it would be pretty much impossible due to the sheer size. And even then it would be far less efficient than just cleaning it out immediately :)
i had to dump water in our bowls, and let it soak a bit, panettone is a biatch , and my bowl is bigger, i had no option but to get water in there, had to wring it out with a cloth into a bucket, would take 10+mins , but there was no way around it, panettone was a biatch that year lol
let the bowl dry then use plastic pastry scraper to scrape most of it off, if the job is too tricky but yeah wire brush seems to work for me most of the time very well
I remember in one of the very first video of yours I watched you said wash the stuff ASAP. You called it a pro tip.😋
use a bench scraper to remove excess - then wash and dry. or...let the dough dry completely and later it flakes off a lot easier then scrubbing wet dough. we've all been through this. ;-)
As a home baker of sourdough breads I learned this very early on in the process. You can build houses with good starter?
😆Oops. Thank you for sharing your baking adventures. I thorough enjoy them.
I'd start crying lol but then I have to get my flexible bench scraper and go to town on that dried dough scaling
I remember I got it in my head to clean the mixer at my dad's bakery and he told me to use oil. He apparently didn't care about what the vegetable oil would do to the product, a commodity bread snack.
I often use a silicone bowl (the kind they sell for making microwave popcorn) for mixing my doughs at home. When I am done, I let it dry and it just flakes right out of the bowl. Silicone can have nonstick properties; and that combined with the flimsiness of the bowl makes it easy clean-up. You may want to see if someone local could make a similar lining for your mixing bowl. It could be a real time-saver for you.
Great advice bud.. you ever seen one that fits into a 80 quart mixer now ?
@patrick bateman come with a product design, patent it, and it could end up paying for itself.
I def found out the hard way on the dough bowl. If I absolutely have to leave it I throw a plastic trash bag liner over it so it stays moist ;) and I can scrape it out fairly easily
some bakers just rinse out their bowl, and don't wash it. As long as it's just flour/water, there's no problem. Some in the past treated their dough bowls the way we treat cast iron .
HA! I do that with paint brushes I don't want to wash before the next day's use. I thought I was cheating. :-D
Nope. Just learning for bread clean up, later in life! :-D
May I suggest to cover the bowl with a bag after adding a cup or two of hot water directly after emptying the bowl?
Tons of love from Canada :)
This seems BRUTAL!! the comments section seems very helpful lol
Is there a vinegar/water/oil spray you could coat inside the bowl to soak and prevent hardening while achieving other tasks? I understand there's a potential water waste if you were to rinse the bowl early in the process every time.
Been there done that, there is always something to do being a Baker 😀 Great example to your employees getting stuck in.
why do I feel like this is probably one of life's more important lessons...
Try a damp towel across the top of the bowl. I’ve been doing this on my smaller bowls after dumping out the dough, gives me at least 30mins before needing to come back and clean it up.
What will happen to the spiral hook dough if we let if hanging there for maybe 2 days? The reason i did it because i fed up as i couldnt take it off immediately.
My spiral hook always stuck and its hard for me to take it off, eventhough i rotate it. Does it happens because the head rusty?
And if i didnt wash the hook immediately, that it the reason for the hook stuck eventhough the dough didnt even tough the head of the spiral hook?
What's the kneading capacity of your Hobart spiral mixer?
Just soak it come back to it works well I've used mixing bowls years
My brother is a brick mason. This is not unlike what happens if the cement mixer isn't cleaned out when the job is done.
do you have a website? and do you ship bread out of state?
Before leaving it to dry. Can't you pour some warm or hot water in the bowl? Detach the hook and put it inside the bowl too. Cover it so that it won't dry up. When you get back, it should be loose for plastic scraper. BTW the bowl is undetachable?
im a baker of 15 years, i've trained a lot of people and i say this exact thing weekly, " i show them how to do it the right way (my way) and i turn around and two minutes later they think they know better and take the long way around" months later they slowly come around to my way and ive had many comments, " i should have just done it your way" .. i lose my mind daily with nubs
Without nubs there are no pro's
One does not recognize, it's the right way, until they went the worse ways first. It's part of the learning process and is called experience.
@@moory33 its called insubordinate , just do as your told and you wont annoy multiple staff members around you with your slow juvenile ways lol (putting it nicely)
@@fikofikret1522 are you still a nub 5 years later? cause he may be the least experienced outta the lot.. but hes still an idiot who does nothing correctly lol
Do you bake rye?
Get some sleep bro. Self care is vital for owning and running a business. Otherwise it runs you. Love your videos. Awesome stuff you’re doing here. Super inspiring. I bought a digital scale because of one of your videos. Keep it up.
I started making bread, dough is like cement once it dries. Definitely need to let it soak in hot water when I forget.
for flour use cold water, when you try to clean it. The hot water just boils the flour. The cold water is more effencient when cleaning the mixed flour.
Please keep creating content!
We've all been there 😂 sometimes you get busy 😂😂😂
nice
500k subs by end of year
Why don't you get a bigger steel brush with a handle and wetting it more?
Wow, yeah that’s a challenge 😅 just thought maybe water spraying sides of the bowl will soften it and less scraping will be needed
keep up the work
nice tan I need that as well haha :D
Oh my god. Remember when you were a kid and you made paper mache? Flour and water = glue. But at home, I can soak a bowl in water and come back in a bit. Not so much in a commercial kitchen.
May your bread always rise and your crust crackle.
Just clean it with BIGA, or rest dough.
Sensational news: even if it's not perfectly clean, you will survive
fill the mixer in whater xD much easy to clean
Fill bowl with bucket full of metal scourers and very hot water - Switch ON mixer.
i've been trying to get my wife to understand "clean as you go". 10 years later and i'm still scraping concrete out of bowls!
DR. Feelgood
Make her clean it and she’ll learn, or she’ll just stop cooking
You are a wonderful man. :-)
Best: clean bowl before dough dries
2nd Best: add hot soapy water to bowl of dried dough. Moisten inside wall using sponge. Cover with syram wrap and steam for 15 -20 min. Clean with ease...
AND TELL ME ABOUT DRIED OATMEAL.
The saying should go like this- “Crusty bread makes for happy customers; crusty mixing bowls for pissed off bakers.”
Let the machine do the work.
THe cleaning takes longer than the active work of making the bread itself. Thats how you know youve done everything right.
I would have been so frustrated and lazy that I would have taken A high-pressure hose and sprayed down the sides with that. Would it work? LOL
Always clean dough off with cold water as the heat can make things worse.
Been there, end up having to soak the bowl for an hour with hot water in order for it to not be a nightmare to clean.
OMG... Even from my own experience as a home baker at home, I know the dried-out dough is so hard to clean. It does not take soaking.
Dude! Slightly moisten the dough stuck to the sides and hook and use a metal dough scraper to zip through it.
Dude you doing that the wrong way.
First of all you need to Scrape with stainless steel flexible scraper & after that clean with the method you using.
Try it & you see it saves you time.
Definitely recommend this way, its fast and easier on the arms than going at it with steel wool.
Yep, doing in this way at work too. Wetting more with warm water on a cloth helps a lot as well.
Yup, for extra credit get a painters scraper, it comes in handy for cleaning the hook and getting to weird crevices.
Would also recommend soaking it for 10 minutes after scraping. When you are taking your last dough out of the bowl it really helps to give the bowl a quick scrape down before the dough dries to the side of the bowl.
i would never do thisl. you can always left some steel wool behind that ends up in the dough. for me warm water, let it soak for a few minutes and a damp cloth it's the best way.
oh, I was gonna say; that bowl is just gonna soak for about 10 hours;-D
I came here to stay that! You beat me to it..
They’re a busy bakery, that mixing bowl can’t be soaking for 10 hours for them to be efficient and supply the demand they have with the bakery
We all leave a dirty bowl once, and learn the hard way to never do that again.
Been there, done that. I just had to chuckle in sympathy.
I Just use hot water ( I respect the mindset though)
that suks
what i use to do is to soke the driy parts with water and then scrape it with a thin scraper sow i dont nead to work sow hard and atthe end go over with the spung :) god luck next time\
Just use a construction spatula man........................ You even have a huge bowl with a detachable hook, in 6 years of pizza making I never had to clean it longer than 10/15 min. If you let it get like DRY dry it flakes off like nothing, last mix just let it dry over night and next morning scrape it off with the spatula, works like a charm
Been there...a combination of wishful thinking (you were done) and distraction
Cleaning....? I know what you mean
just wet the bowl walk away come back in 10 minutes
I COMMAND YOU TO GET MORE SUBSCRIBERS
fill the bowl with water and all will come out easily, silly
Getting the water out is a pain in the ass
It's like a 30 gallon bowl ahhahahaha
Sad reacts only
Why don’t you warn the apprentices, clean it my way, or clean on YOUR time if you don’t follow our time-tested process.
Because in most developed nations (probably barring the US of A) it is illegal to force employees to work for free