any recomendation on this machin?
i need it for about 5 kg. duogh at the time (6 loafs)
thx you all
I've had mine for nearly two years now. I recommend it whole-heartedly.
My regular weekly batch is a 1.5 to 2 kilo low hydration, fully developed sandwich bread. Flours vary between all white, 30% rye and 30-75% whole wheat. Occasional batches of pretzel and bagel dough at 50 to 55% hydration and wet doughs as for rustics are a part of the mix.
I was pleasantly surprised at how well the roller and scraper worked with cookie doughs, and cakes are a snap.
The Assistent ain't cheap, but man, is it ever a workhorse.
thx Gary, i am rushing to the store to buy it.
i know it is not cheap, but man, we love to pay for real quality.
I've had one for about three months now. There are some techniques involved that the manual doesn't go into, but they are easy enough to pick up here and online through videos such as this: http://www.youtube.com/watch?v=zMB4CVG5fLs. In fact, I think there are probably hundreds of threads on this form that mention the Assistent/Magic Mill DLX and how to use it.
Most of the technique involves learning how to keep the dough rotating like a "doughnut" around the roller and scraper, and that involves some variables: dough hydration, the location of the mixer arm, and speed. I find I need to add just a little less flour (i.e. 1/4 - 1/2 cup less in volume measurements for a two-loaf batch) than I would in other mixers such as the Bosch.
Once you get the hang of how things should look, it's quite fun to use.
It's solid, quiet and gentle with dough. The plastic bowl and beater/whisk arrangement works well. And, the new colors are really nice (if you're into that). We got the basic mineral white. I thought it would be utilitarian, but it's unexpectedly multi-dimensional and anything but matte -- sparkles like newly fallen snow.
It sounds like you're already on your way to get one, so have fun! Don't forget to check back in and also research the archives -- there is a wealth of knowledge there.
thx alot to you too.
by the way you describe the coler efect... you should be writing poems:)
have a nice day
I routinely do 3 Kg with some margin, but I think 5 Kg is likely to be a bit too much, even with the dough hook instead of the roller.
I watched the video and it seems great for their volunm recipes, how does it work for the more precised weighed recipes?
The method of measuring your ingredients does not affect the efficacy of the mixer. It will likely affect the repeatability of your results, but the mixer doesn't care whether your proportions are on or off.
well, i just bougt it yesterday. now i am study.
the price here in Israel is about 800 us dollars.
thx to you all for replying
You've had a chance to make a loaf or two now; are you suitably impressed by the DLX? I know you're looking forward to many loaves of challah and honey cake for Rosh Hashanah.
Speaking of honey cake, do try the recipe from "Inside the Jewish Bakery", Ginsberg and Berg. It's made with 100% light rye, and is delicious.
yes, you right.
i have use it twice already, very happy with the results.
dough developed very good, geting good elastic.
seams to be very good buy.
i have use it once with 5 kg dough and it was a bit too much.
i would recomend not to go over 4 kg.