Hi all... am new to all this craziness.   

I have a KA Artisan, and am not super impressed with its ability to handle anything over 700g or so... I think I might be breaking it.  

I have some birthday $$ I can put toward the Electrolux Assistent, from Pleasanthillgrain.com, but it is serious $$! On the other hand, I do like to buy one thing and do it well, rather than junk to be replaced.    

I'm wondering if in this world of cold fermentation and stretch-and-fold techniques, its even necessary? How does it fit into the workflow of the high hydration dough concept?  I do have a young family, so we'll be eating a fair amt of bread in the coming decade, but I also am a full time professional, so I'm not going 'back to the land' and planning to handmake bread as my new job : )

Over on the pizza forums they rave about this thing, and it looks very cool, I just wanted to see the latest opionions before I drop the big bucks.

thanks!

Ben