The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosch vs. Electrolux

Tom H's picture
Tom H

Bosch vs. Electrolux

Has anyone used either the Bosch or Electrolux mixers to any extent using 60-80% rye flour or any type of heavy dough?  Thanx.

100percentwholegrain's picture
100percentwholegrain

Hi,


I use the Bosch Universal (700 W) to mix 6 loaves of 100% whole wheat dough.  It works great and doesnt drag the motor at all.  The new Universal Plus has 800 W.  I mix the dough and knead in the mixer for 3 minutes on high, then it's ready to be shaped and put in the pans.  I don't have any complaints about my machine.


Here's a link to one of my favorite whole wheat recipes: whole wheat bread


 

dmsnyder's picture
dmsnyder

Both are excellent machines for large batches and for stiff doughs.


I have a Bosch Universal Plus and am happy with it, for these applications. I still hand mix for most of the breads I make most often. I use my KA Accolade next most often.


BTW, the Bosch is incredible for whipping egg whites - even one egg white.


David

Broc's picture
Broc

I inherited the Bosch.


I use KA for quick, light batches of stuff.


When I need a real machine, I use the Bosch.  It doesn't seem to car how heavy or stiff the dough is.  Just don't like to clean it.


~ B


 

Asia53's picture
Asia53

Bosch---It's a workhorse!  Absolutely doesn't matter how stiff the dough--just plows right through.


I agree, it's a pain to clean.

AnnieT's picture
AnnieT

I made a huge batch of "neighbor bread" in my Bosch this morning and wonder why you find it difficult to clean? As soon as I have emptied the dough out I put the bowl in the sink and fill it with tepid water, and when I have tidied the counter I find the bowl very easy to clean. I take a stiff kitchen brush to the grooves in the center pole and the top edge of the bowl and that's about it. I suppose it could depend on your dough - mine cleans the sides. I was always taught to soak everything as soon as possible after cooking and it works for me, A.

deblacksmith's picture
deblacksmith

I like my Bosch and do just as Annie.  Into the sink right away and fill with water.  My only difference is I have found a toothbrush to be most effective for cleaning and it is no more trouble than anything else that has dough on it.  Toothbrush gets stored with the Bosch.  YMMV


Dave

Broc's picture
Broc

Now I know what to do with my old "zoobnaya shchotka."


Thanks for the suggestion!


~ Broc


 

Asia53's picture
Asia53

Thanks, Dave!  Toothbrush---it's so simple, and right under my nose---all this time.


Asia

Asia53's picture
Asia53

Yes, AnnieT, it depends on your dough.  Some of my recipes defy soaking.

toyman's picture
toyman

I hate to be outnumbered, but I have the Electrolux.  I've done over 10# of bread dough in a single batch, without taxing the motor.  I've never used the Bosch, but it was #2 on my list when I was buying.  Here's my take.


The Electrolux has a larger, stainless bowl that isn't shaped like a bundt pan.  I've never had an issue getting it spotless, quickly. 


It can be run at lower speeds than the bosch and also is much quieter (from the videos that I've watched)


It 'seemed' to me that the Electrolux was more solidly made. 


I haven't had the opportunity to use the plastic whipping bowl & dual mixers yet, so I can't comment. 


It seems overall that they are pretty similar and both work very well, there are just subtle differences. 

judyinnm's picture
judyinnm

I was very disappointed with my new Electrolux, the first (and only) time I tried mixing a batch of seven-grain in it - couldn't get the grains incorporated with the dough, using the roller or the hook.  (I wound up going back to my Kitchen Aid, only making one batch at a time. )


Maybe someone could give me a hint about using the Electrolux for heavy breads like this.  Also, which attachment is best for wet breads, like ciabatta?

baltochef's picture
baltochef

Did you soak the grains before trying to incorporate them into the dough??..Dry ingredients like raisins and grains are MUCH harder to work into a dough, than hydrated ones are..Grains also need to absorb moisture in order to be chewed easily by human teeth..This moisture has to come from someplace, and it is better to hydrate them before being added to the dough, as opposed to the grains "stealing" moisture from the liquid components of the dough..Every time I have used such grains in a bread I just work the hydrated grains in right at the beginning, instead of at the end of the kneading process..Unlike soaked, dried fruits, grains are usually much tougher, and will keep their integrity during the kneading process..Soaked fruits are usually added during the final 2-3 minutes of kneading so that they do not disappear into the dough from the friction / action of kneading..


Bruce

judyinnm's picture
judyinnm

I do soak the grains overnight while the sponge is germinating.  Maybe, I'll try adding them (sans salt) when I initially mix the dough, instead of after the autolyse...


Thanks.