The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Onceuponamac's picture


I regularly use and SP5 Micro Spiral mixer, I've had good results with it, but as others have noted, for high hydration doughs - it's usually better to use the double hydration method.  I purchased mine from TMB Baking south of San Francisco and they are extremely helpful.  Although, it's often reported to be made by "Esmach" it's actually made by Avancini - an Italian cooking equipment manufacturer.  I recently had a chance to use a Haussler Alpha spiral mixer.  The mixer looks almost identical to the SP5, however, it has a tilting head and a removable bowl.  I haven't had that much trouble cleaning the SP5- you just pour some water in and after dissolving any remaining dough, you wipe it out clean.  Obviously, because of the tilting head and removable dough - the cleaning process is much more expedient with the Haussler.  

What really surprised me, however, is that it typically takes about 5-6 minutes to get good dough cohesion with the SP5.  When using the Haussler, the dough cohesion was achieved in less than 4 minutes, which was quite amazing.  Of course, the conditions weren't scientifically identical, but I was making Tartine's basic country dough recipes and within 100 miles of the location I typically bake, so certainly substantially similar in terms of climate, ingredients, etc.

If I get a chance, I would like to try making brioche in the Haussler, the Tartine Brioche recipe is quite wet, and I have use the double hydration method with this dough in the SP5.  I'm wondering if the Haussler could achieve cohesion without having to use the double hydration method.  I haven't measured the revolutions per minute with either machine - so I'm not sure if there is any difference there either. 


drmike's picture

The Haussler Alpha is an expensive mixer (I don't know the exact price, but I think it's well over $1000).  For less money you can find a good used Hobart N50 on EBay.  My Hobart is the best mixer I've ever used.  It's built to last forever and can handle any dough with ease.

shastaflour's picture

Sorry to revive an old thread, but this seemed apropos.

I was researching something on Pleasant Hill Grain's website today and couldn't help noticing a new photo on their front page. It appears that they will be importing Haussler Alphas to the US beginning this September ('12), and are wanting a tally of all who might be interested in purchasing one.

Here's the link:

Yet another option.