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dough mixer - +/- 12 cup flour capacity

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Claude's picture
Claude

dough mixer - +/- 12 cup flour capacity

Can anyone help? I am looking for a dough mixing machine up to 12 cups flour - too much to mix by hand and too much for my KitchenAid to handle. An equivalent of the Bosch Universasl Plus 800W (which is not for sale in Australia). I'm getting pretty desperate as I normally make 3-4 loaves at a time. I would be very grateful for any recommendations or advice anyone can offer. Thank you

Puj's picture
Puj

Claude, the Majic Mill dlx will fit your needs.  I've had mine for a number of years.  I believe the newer models have been rebranded as The Verona Assistent.

Good baking and happy hunting to you,

Puj

BellesAZ's picture
BellesAZ

Puj, the biggest challenge I had with my Mill is adding the ingredients and it doesn't seem to come together.. I started just adding the liquids first then adding the flour a bit at a time.. seems to work best for me, at least.

Claude's picture
Claude

Hi Puj, where did you buy yours.  I'm in Australia.

BellesAZ's picture
BellesAZ

Claude, my husband is from Australia.  We have a friend who wanted one and she ordered hers from Europe and had it shipped to her.  The USA purchase is on the wrong voltage for Autralia.. you'd still have to get an electrical coverter no matter what.  I don't think Australia carries them, it's probably a small market.

 

Claude's picture
Claude

It's hopeless here Ann.  All one can find are the crappy imports from Asia which don't last!  Everything good is in the US. I find it quite demoralising.  Would you be able to find out who your friend ordered the one from Europe?  Maybe I could get one from the same place.  Thank you so much for your help again :o)

BellesAZ's picture
BellesAZ

She bought hers on amazon uk.  It has dual voltage, so you may need a converter plug, but at least you won't blow up your fuse box!  

http://www.amazon.co.uk/Assistent-Original-Mixer-AKM6120B-Black/dp/B004YTQJZ8/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1343315517&sr=1-2-catcorr 

 

 

Claude's picture
Claude

In desperation I emailed Magic Mill USA in NJ who have a white N30 in the correct Voltage for Australia, they can ship out now.  I think I'll get it from them direct as they are relatively inexpensive.  I saw them on Amazon.com also but I needed to reassure myself that I was getting the right thing as I'm not au fait with the electrical side of things.  If you're interested I'll let you know how I go when I've used it!  :o)  HAHAHA no I don't think I'd like to blow a fuse or set the place alight just yet.
Thanks so much for everything.  Your blood's worth bottling! cheers for now and all the best

BellesAZ's picture
BellesAZ

Wow, fantastic!  I am so happy you got the RIGHT one!  I lived in Australia for two years with my husband who is a Brit, but was raised all his life in Australia.  We lived in Melbourne, actually in Elsternwick and then out in Beaumaris.  His parents still live in Qld near Maryborough.  We visit there once in awhile.  Shame we weren't planning a trip and I could have delivered for you, save you some money!  But, if you're anything like me, you want it NOW!

You will love the quality of these machines.  Like I said above, it took several tries before I finally figured it out and that video posted here really helped me over that divide.  If you can believe it, I came very close to selling mine.  LOL 

BTW, do you know where one might be able to purchase the High sided tins used for breads in the Australian bakeries?  I tried in vain to get Brumby's to sell me two of them, but they wouldn't budge.  That's the one thing I dearly miss in Australia.. their bakery white bread - sliced thin and with an ethereal shattering crust.. so light on the inside and it was perfect for a chicken sambo with a slice of Coon, mate!

Cheers.. keep us posted on your new machine.  You're going to have dreams about it until it arrives!

Claude's picture
Claude

HAHAHAHA!  I hope your husband has a good sense of humour - as he would know we cal them poms (don't ask me why).

I live in Croydon outer East .

High sided bread tins are available here from Simply No knead in Chelsea (close to your neck-o-the-woods!).  I couldn't get them anywhere else - nothing is high enough. They have all sorts  see the link below.  Unsure whether they export to the US.

Coon Vegemite and a good pie with sauce at the Footy! ~ Aussie Rules that is!  :o)  none of that yankee stuff   LOL!!! :o)

cheers bella

http://www.snk.com.au/Product-List/Product-List/Product-List.asp

BellesAZ's picture
BellesAZ

Yes, he was abused daily with that word!  Hahahaha!  He always took it with a very good nature, however.  As if he had a choice?  LOL

Thank you for that link.  However, those bread tins that they sell are just like the ones I purchased from the UK.  They are deep enough, but they are rather small for my recipes.  I use them in a pinch though and love the pans.

I found EXACTLY the pans I was looking for from a company called Mackies.  Here is the link:  http://www.mackies.com.au/bakery01_pans.htm

I have sent them an email asking if I can purchase a set of pans as a private person, not as a bakery or business.  Not sure how they will respond, but we'll see. 

As for the meat pies, I've never found a recipe that closely resembles that horrid pie they sell at the footy.  My husband is addicted to them and I feel sorry for him that I cannot deliver a homemade pie that he remembers.  I can, however, make an AWESOME sausage roll.  Our pork mince here is for breakfast sausages and therefore is too fatty to use for sausage rolls, so I grind my own pork or ask my butcher to give me a very lean grind.  I make them just as my Mother In Law taught me.. and they seem to be perfectly suited to his palate!  LOL

I need to find a nice, Aussie type that will share their secret to a clone of 4/20 pies.. the top crust and bottom crust are slightly different recipes on them, I've noticed.. so they remain an enigma.  Got anything that would help?

Cheers, Claude.  When does your machine arrive??

Claude's picture
Claude

That's right, I forgot about Mackies - I've been looking for a farmhouse loaf tin and couldn't remember where I'd seen it before. Thanks for reminding me :o)  I'm not sure when the machine will arrive.   Yep, the Four&Twenty is something to behold and taste isn't it revolting - all slop and no meat!  How do they do it! LOL.  Definitely better off making your own, like me.  Everything "fait maison"!  Have you tried the lard pastry?  or the choux type Belgian beer pastry? (perfect for pies).  I only make the BBp for all my pie bases and top them with a rough puff. Tastes sensational.  :o)  I'll let you know as soon as the machine arrives and I've made my first loaves!  Cheers for now, thanks for all your help and all the best :o)

 

BellesAZ's picture
BellesAZ

It can be tricky when you first get it.  Learning how to use it properly is a challenge.  I've found adding the flour to the wet ingredients is best and it took a dozen tries before I finally got the hang of it.  I make a Ranch Hand bread from my grandmother and have scaled it back to make three loaves.. it is a huge challenge in a Kitchen Aid and I have the big 600 Watt Professional, not the wimpy Artisan!

Now, for an obvious question to you.. what's wrong with a large metal bowl and a rubber dough scraper?  Have you ever watched Richard Bertinet's Slap and Fold method?  I realize there is a time and place for the mixer, but sometimes you just want to love the dough mixing process and I have found his methods to be incredibly efficient and has always yielded perfect results. 

Here is a video that demonstrates his method.. from the master himself!  http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

 

Claude's picture
Claude

Nothing wrong with Richard Bertinet's method - I suffer very badly with arthritis in my hands and I'd prefer to make my lifwe a little easier.  :o) I've been making my bread by hnd for over 40 years - I need a break!

BellesAZ's picture
BellesAZ

I thought I'd ask.  I teach basic bread making on occasion and the biggest element of surprise is telling people they can mix dough by hand!   

Claude's picture
Claude

BAHAHAHA!!!!  tells you something about the people you're teaching! Nothing surprises me any more.

BellesAZ's picture
BellesAZ

We all had to learn somewhere!  I come from many generations of poverty stricken home bakers who only worked dough by hand.  As a result, I resisted buying a machine because I foolishly believed a machine would not net me the same results.  In reality, I am just thrilled to see new bakers.  Their first couple of loaves are hand kneaded, however.  I make sure they can "feel" what a proper dough feels like.  

Claude's picture
Claude

I come from a similar background in Europe - very poor coal miners. everything as made and grown at home - there simply was no money to buy!  And it IS lovely to feel the dough and of course there is nothing better than a good artisan loaf.  I'm just wondering how I'll go with the sponge method in this machine.  Did you say you had one?

BellesAZ's picture
BellesAZ

I have the Assistent and I just make my sponge right in the bowl.  Then I add my liquids and about half my flour, then start incorporating the rest as it is absorbed by the mixer.  The only thing I do is let my dough rest while it is still in a bit of a shaggy state for about 10 mins, then I add my salt and start mixing.

Your mixer will come with the dough hook.  I have never had a lot of luck with that thing.. I always use the roller and spatula for all my breads.  If you watch the video that I posted a couple of times, you'll have it down pat!

Hang on, I"m talking about the video I posted on another subject here.. check out this really great video here:  http://www.thefreshloaf.com/node/29559/having-trouble-your-magic-mill-dlx-assistent-video-was-awesome

 

shastaflour's picture
shastaflour

Hello Claude and BellesAZ,

I'll chime in on the sponge bit. Yes! Especially if you are using wholemeal or (especially) home-milled flour, and it helps a great deal in the Assistent. That hydration balance is just a lot easier to read when using a sponge, and it helps you to get just the right amount of flour as you finish mixing before kneading. But -- you probably knew all that, of course!

I lived in Melbourne for about 2 1/2 years, and dearly loved it. I left with tears streaming down my face (visa was expiring), very much hoping I would return. (Haven't yet, but maybe someday?) I lived a lot closer to the inner city -- Collingwood, though there was time to visit friends in Canberra and Brisbane. I loved walking through Fitzroy Gardens almost daily, circling the MCG, exploring downtown, and taking day trips to interesting places like Hanging Rock and The Great Ocean Road. This is also where I picked up a great fondness for scones! :) I cannot eat a scone without thinking of Australia, even in London!

Claude, I hope you enjoy your Assistant heaps, and what a wise idea to contact the manufacturer! We'll look forward to hearing about your mixing adventures!

- Marguerite

Claude's picture
Claude

for sure ... I've only ever made my bread this way.  where are you now if not living in australia?  :o)

shastaflour's picture
shastaflour

Hi Claude,

After a fit of Olympic opening watching, I'm just now returning to TFL. :) If I remember correctly, POM is an acronym for "Prisoner Of Mother England." Apparently it was emblazoned on the shirts of those unwillingly deported from England during those heartrending days of early colonization. Can't remember if I learned that from The Fatal Shore or not?

I live in Idaho now, the most mountainous (and one of the most sparsely populated) of the states. There are quite a lot of home bakers here, and definitely a rising artisan community (esp. in the capitol city, Boise). There aren't too many of us registered on TFL, though. Here is a link to one of the favorite bakeries in Boise: http://www.zeppolebakery.com/.

Lots of Bosch users; I haven't heard of many Assistent/DLX owners.  However, there are two dealers in eastern Idaho.

But back to Oz, I still dearly miss it. So many great memories there, and I'm sure that's a part of it. :) What a beautiful, amazing country.

- Marguerite

Claude's picture
Claude

Hi Marguerite - you should be French with a name like that !!!  :o)

Boise looks like a good place to be with only 210,145 population.  I wouldn't mind living in a small place like that.  Bakery looks good and lovely sounding breads reasonably priced.  I never bothered researching the POM bit as I used to find it distasteful.  I was called a "wog" because of my origin.

I don't know how long ago you left Oz but it's not the same any more.  I've been here for 36 years. the changes in this country over that period have been mind boggling!  I am very disillusioned with the things which have been allowed to happen here.

I was looking for a Bosch but could not find one, not only in the US, but anywhere else in the world, with appropriate 240V for Oz.  So I got a Haussler Alpha. My hands aren't coping very well any longer. Do you have the Assistent or Bosch?

Enjoy the small community of Boise, you never know, you may find yourself in London next...LOL!!! :o)

All the best for now, cheers Claude

Claude's picture
Claude

 video is what sold me on the Assistent. I emailed them and they instantly put on to Magic Mill USA and the rest, as they say, is history  :o)  The roller is such an unusual piece of equipment and should work beautifully.  My hands will be very gratreful for the rest.!   cheers

BellesAZ's picture
BellesAZ

Sausage sizzles, the best coffees and pastries anywhere, amazing Italian food On Lygon Street and of course, those lovely, lighter than air, delicate scones!

Claude's picture
Claude

is not what it used to be... better pastries in St Kilda and Carnegie and surrounding suburbs...and better coffee too. :o) 

and then ... "put another prawn on the barbie".  No matter how delightful those bought scones are and the lighter than air breads from Brumby's - they're not as delicious and nutritious as the ones we make at home ourselves.  I started making my own over 40 years ago, in South Africa, when I started to notice the effects of mass production.  There was this great bakery in Pretoria called "Hatfield Bakery" the best baked cheesecakes and custard doughnuts ever made.  My mother and I would go there religiously on Saturdays bringing home the most delectable cakes and breads for my dad.  I hear it is no longer... all these good places we lose for the sake of mass production~!  Now if I want a delectable cake, I make my own danishes and doughnuts and baked goodies.  The Assistent will be great for Danish Pastry.  I also ordered a Haussler Alpha from Germany. So now I should be covered for everything.  I can make bread in one and Danish in the other.  I'm so excited at the prospect of receiving them.  I'm like a kid in a lollie shop  :o)

cheers Marguerite and Belle AZ

 

BellesAZ's picture
BellesAZ

That machine looks a bit like the Kitchen Aid?  What makes it so special for pastries?  I have made pastries in the Assistent before and they turn out beautifully. I really love making them.. my kitchen is not overly friendly right now for pastries, however.  It's far too warm.  I will wait until winter.  Would love to see some photo's of what you do.  I'm very interested in Patisserie baking.

I'm not a big fan of Brumby's.. as a matter of fact, it's awful bread compared to some of the other Mom & Pop bakeries that I've found in Melbourne.  However, where my in-laws live in Qld, it's a bit remote and Brumby's is the nearest and best.  I just love that high rise, beautiful, light loaf with the shatteringly crisp crust.  A big fan!

I visited South Africa for my job a few years back (I work in travel) and I spent 16 days on Safari at some of the most luxurious lodges on the planet.  It was a magical place and I have never forgotten my time there.  I adore Cape Town and the Franschhoek region.  Give me some fresh oysters and a glass of Chardonnay and I'm a happy camper!

Take care!

proth5's picture
proth5

is hardly a Kitchen Aid.  Check it out more thoroughly.  It's a small spiral with removable bowl. And two speeds.

See link. http://www.pleasanthillgrain.com/haussler_mixer_heavy_duty_kitchen_mixer_spiral_dough_mixers.aspx

Once you use a spiral for mixing bread you can never go back.  Oh yes, you can mix by hand or other the device should the occaision arise, but you will always know what you are missing...

Just sayin'...

:>)

 

Claude's picture
Claude

HAHAHAHAHA!!!!!  you can say THAT again! hardly a Kitchen Aid...  Haussler is superior German design and manufacture.

:o)