Hi,

 I am considering buying a Magimix 5150 food processor for a multitude of other purposes.  However, I see on the website that they claim it has a capacity of 1.3 kg bread dough.

 I generally like to knead by hand -- this kind of therapy is one of the reasons I bake bread -- but thought it might be useful to use the Magimix for mixing wetter dough or for starting the mixing/kneading process (then finishing off by hand).

 Anyone have experience using the Magimix for this purpose?  Is this realistic?  Or am I deluding myself?  ;-)

 Thanks,

 MommaT 

hello fellow bread makers i have recently joined the ranks of prospective bread makers and was very please to find this site as a home for my trouble.i will probably finish up baking bread and cakesof some descriptiony every day now that i don't have to go to work anymore. no i didn't win the lottery or marry a rich widow i have finally reached the ripe old age of 65 and will very soon now be receiving so much cash from the gov' each week that all my money worries will be over. thats providing gordon brown doesn't steal any more of it, lets face it he's had enough of it already. he even robbed my little private pension that i paid extra for out of my taxable earnings. damn crook and he wants my vote to keep him in power. no chance. anyway to better things.

i am a complete beginner so will rely heavily on the recipes and advise found on this site until i learn better. that also probably means i will ask some very basic stupid questions in the forum the first of wich is already there about mixers in the gear sectionthats enough for now so cheerio be back tomorrow

Despite the slowing economy and despite my recent price increases due to the cost of flour, business is going so well I bought a used Hobart 30 qt today!  And paid it in full with money I earned this month and have enough left over to pay a service tech to give it a good once-over! 

SOL

Santa came in style this year, and brought the Electrolux mixer I had been dreaming of.  I was having trouble mixing enough dough to fill my mud oven, so I hope this will do the trick.  Many thanks to my mother, who, come to think of it, gave me my KitchenAid many years ago, and also gave me "Bread Alone" way back, the book that got me into sourdough baking.

I think I gave my new Bosch Universal Plus mixer an adequate first trial this afternoon.

Last week, when I was effusing about how wonderful Hamelman's Sourdough Seed Bread was, Fleur-de-Liz came back with something to the effect that it was okay, but Hamelman's Multi-Grain Levain is really good.

This intelligence merged with my wanting to give each of my office staff a loaf of home-baked bread tomorrow, which is our last work day before shutting down until after New Year's Day.

I've ordered a new mixer.

 I've reached the limit of what I can reasonably expect from my Kitchen Aid Accolade 400. It has served me well, and I've certainly learned a lot using it to mix and knead breads. But I want to mix larger batches of dough. I want to try formulas that demand longer kneading times, higher kneading speeds or both. And I don't need to prove that the Kitchen Aid isn't up to a job by destroying it.

Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?

Hello all have a few questions that I should separate into two forums but decided to just have a go in one.

 I am relatively new to artisan bread baking and have been using a Kitchen Aid Pro 600.  Following the mixing times in the BBA, I have yet to attain the satin/silky texture on the dough (except for cin.

I've read with interest the various threads posted here about mixers - likes and dislikes.  I was browsing through the "2005 Cook's Illustrated" annual when I came across an article in the "November & December 2005" issue titled "Mix Masters".  Needless to say I read the entire article avidly.  Rather than repeat the entire article I'll just lift a few of the points that I found very interesting.