December 25, 2020 - 3:33pm
Choosing a new mixer
I currently have a kitchenaid artisan mixer. It’s about nine years old and up until a little over a year ago only made bread a few times a year. Now I’ve been making bread more and I’ve noticed it seems to be starting to struggle with the bread dough. I normally make small batch sizes less than 700g flour. I’ve never felt the bowl size is too small, just that the mixer is under powered. I started looking into a new mixer and am just feeling lost so looking for suggestions and recommendations.
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Check the forums, you'll find lots of debates comparing the Ankarsrum, Bosch Universal, and others. I started baking with a regular Kitchenaid mixer, and then upgraded to the lift bowl model. Shortly after I wanted more capacity/power for lower hydration bread. I've had the Bosch Universal for almost 10 years, the game changer for me was the dough hook extender. Prior to getting that I'd have dough in the center spindle all the time.
https://www.boschmixers.com/product/dough-hook-extender-for-bosch-universal-mixers/
What type of budget are you considering? I’ve never owned a Bosch, but have had 2 Kitchenaids. I own an Ankarsrum and also a Famag (IM-5s). I really like those two mixers and expect they’ll last my life time. Nothing I’ve thrown at either one will bog them down and I bake quite a lot.
I also own a Ankarsrum but I found that just mixing the ingredients with a Danish whisk, my hands and a dough scraper followed with some strech and fold works just fine.
Much cheaper ?
I started looking at other threads before even creating an account and I got even more uncertain of what to get. I’ve only ever really known the one style of stand mixers so the Bosch and Ankarsrum are a new idea for me. Without seeing them in person I’m having a hard time understanding how everything goes together and moves. I don’t currently have a set budget and I guess it’ll greatly depend on if I need to buy attachments to make it better suited for bread dough. Also whenever I can I knead bu hand however my family is really bad about using the kitchen counter for storage, plus for whatever reason if I make any noise with the dough on the counter our dog freaks out.
The Ankarsrum comes with everything you need for bread or things like cake etc.
See https://youtu.be/wqCR-uR97sw
About like you, I have a KitchenAid Artisan mixer and never found it to be that good with dough. I would do the rough mix by hand and then knead. I switched to the Ankarsrum about 2 years ago and it works very well. It can knead dough to pass the windowpane test. However, I bought the book Water Flour Salt Yeast. That involves using tubs and more hand mixing and "stretch and folds". The procedure is new to me, but my Ankarsrum really will likely be used little any more. I suspect the KitchenAid is probably better for non-bread mixing duties. I strongly recommend the Ankarsrum but my needs have changed.
Hello, Mr. Bread.
My first mixer was the KitchenAid professional with the lift up bowl. Like you, for a long time, it saw very limited use. Once I started making bread proper, she failed. Enter the Bosch universal, I have had this gal for a couple of years now. I like it a lot and it can handle most any dough in batches that test the design limit. That being said, she is not very good at high hydration doughs. Anything from low 60's hydration pizza or bagel dough up to high 60's approaching 70% hydration, she beats it like a dream. (gentle but firm) Above 70% hydration, she is not steller, however, carefully and slowly adding the liquid as the dough develops works a treat. In closing, I would look at the compact Bosch for your batch needs. Good luck.
Will. F.
I've ordered a KitchenAid 7 quart. In Australia, one has to wait until mid February to get one; they are in short supply.
I ordered it because the motor is superior to anything else affordable. I like to do two loaves at a time, which comes to 1.8 kg of stiff dough. I've burnt out two Kenwards. The DC motor in the Kitchenaid is powerful and very quiet. The smaller machines have weaker gearboxes and inferior motors. As far as dough binding on the hook, that comes down to the dough, and the speed. I've often had dough hooks that bind in the centre, but such an issue can be fixed with small changes in the mixture, or increasing the speed. More speed though stresses the machine, but I expect the KitchenAid to handle it. The range of amateur mixers in Australia may be more limited though than the USA.
At least two users, pmccool and danni3ll3, have the Kitchenaid 7 qt model.
It has a 5 year home-use warranty, at least in the US.
Danni3ll3 regularly makes 3 loaf batches (and does it 4 times for a total of 12 loaves) in hers. They are usually 30% whole grain, and 740 to 840 grams (raw dough, pre-cook weight) each.
Her blog entries are here: http://www.thefreshloaf.com/blog/danni3ll3
Please report back and let everyone know how the KA 7 qt works out for you.
I am looking forward to reporting back, but it will be maybe late February before I can do so!!
I'll check this site too. I have made bread for years now. Hence burning out two Kenwoods. The 1980's Kenwood could have been repaired again - but my wife threw it out! The old ones were repairable! The new ones are not. They have integrated motor gearboxes, and no one replaces the parts, at least, in Australia. It's cheaper to buy a new Kenwood.
I've also got a three oven AGA oven, so its good for bread. In Australia, our flour mills have mostly been replaced with hot roller mills - which apply a lot of heat to the flour. Stone mills grind the flour at a cool temperature - which is healthier. And sadly modern grains are developed for productivity, not for health. Older grains had more protein and less carbohydrates.
I look forward to playing with lowering the carbohydrates, having longer lasting carbohydrates too in my bread, by adding stuff. I'm looking forward to it. Its tough without a decent mixer - right now, I've been using combined machine which is really a food processor, made by Quisine Art. But it gets hot on one loaf of bread, and I cannot churn it for long, which hurts the flavour. And it cannot handle more than 900 grams which in US terms is 2 lb I think. I need a machine that can handle at least double that. I also did a bread course - a gift from my wife - and the machines we used were N50 Hobarts. I made a huge amount of various breads, it was fun and hard work too! Those machines were good all right and the machine I've ordered is a shorter life version of those I reckon. But I doubt I'll wear out the new machine, it seems quite a good long term proposition.
And I don't think people have made bread in a Webber BBQ, but I reckon, since they use reflected heat, they would make good bread, if one can establish a stable temperature. I'm going to test that out, I've got a mini Webber, which many people have, and a larger 3 plus steak flame burner model too, so that might be interesting to try!! I am against the idea of cooking with hot air, which is an insulator!!!
I mean't radiated heat, not reflected ... I don't know how to edit a post!!