The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mixer

MommaT's picture

Magimix 5150 (5200 in Europe)

June 30, 2008 - 7:01pm -- MommaT

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 

staff of life's picture
staff of life

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

scott lynch's picture

New Electrolux Assistent mixer

December 27, 2007 - 5:40pm -- scott lynch

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.

 

dmsnyder's picture
dmsnyder

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.

So, last night I mixed the levain, soaked the soaker and, this afternoon, started making bread.

Now this reportedly wonderful bread has a bit over a pound of levain, a pound and a half of soaker, consisting of mixed grains and seeds, and a pound and a half of flours (plus water, salt and yeast). It's a somewhat wet dough, although it doesn't act like the actual hydration level of ... ready? ... 98%. That's because of the water in the soaker. The dough is heavy with coarse grains and seeds. The formula weighs 4 lbs., 11 oz.

I subjected the Bosch to a double recipe. That's over 9 lbs of dough.

Well, it pretty much filled the bowl of the mixer. I got nervous. The mixer yawned and just did it's job.

Hamelman's instructions, which are for a spiral mixer, call for 3 min. mixing on 1st speed and 3 minutes kneading on 2nd speed to get "moderate gluten development," whatever that is, and a dough temp. of 76F. At 3 minutes kneading, the dough was nowhere near developed, so I kept going. I stopped every couple of minutes, checked the gluten development and took the dough's temperature. It seemed to have my idea of "moderate gluten development" and the right temperature after about 9-10 minutes of kneading.

After 2 hours fermentation (at 69F) with a folding after about 45 minutes, the dough was really nice and developed - smooth and tacky but not sticky.  I made 5 boules (5 at 1.5 lbs. and 1 of about 2 lbs, with the remainder.

I wonder if the kneading time with the Bosch is generally so much longer than Hamelman specifies for a spiral mixer. I thought it would be shorter than the KitchenAid, but then maybe 2nd speed on the Bosch is slower than on the KA. How much can I generalize from the bread I'm making to levains without such a high proportion of soaker?

Any comments, experiences and suggestions from users of Bosch or DLX mixers would be gratefully welcomed.

 Davd

 

P.S. Photos and review of the bread are pending cooling, slicing, tasting, posing, etc.

 

dmsnyder's picture
dmsnyder

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.

 Over lunch (Salami sandwich on my own sour rye, of course), I had a good talk with Deanne at Pleasant Hill Grain.  Several on this site have been very pleased with their Electrolux DLX mixers from that vendor. When I visited their web site, I found they also sell the Bosch"Universal Plus" mixer. The Bosch and the DLX are more similar than different in capabilities, with each having a slight edge in one feature or another.

 Without going through a blow-by-blow description of my decision making, I'll just say I have ordered the Bosch Universal Plus mixer. Honestly, the biggest draw of the DLX was that I know there are bakers here who know that machine and whom I could count on for tips and to answer questions as I get to know it.

 Well, I guess we will have an opportunity to compare notes. That's something.

 I expect to get the Bosch mixer next week. I couldn't possibly be lucky enough to get it before the weekend!

 David

aladenzo's picture

Problem with my mixers...

October 26, 2007 - 2:03am -- aladenzo

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?

Cliff Johnston's picture

Mixer Ratings by Cook's Illustrated

March 8, 2007 - 7:10am -- Cliff Johnston

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. 

Pages

Subscribe to RSS - mixer