The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

I took the plunge and bought the Magic Mill DLX!

BellesAZ's picture

I took the plunge and bought the Magic Mill DLX!

I'm really excited for my new Magic Mill Assistent to arrive next week!  I've been researching mixers for a few months now, trying to make the right decision for my kitchen.  I looked at so many mixers, but for some reason I just kept coming back to this one.

I can't wait to finally start branching out and making some other doughs that are currently impossible to do in my KA Pro.  I made a French Baguette dough a couple of weeks ago and my machine just overheated and shut itself off.  I knew I needed to upgrade.

My big concern is the common theme I hear about these machines - figuring out how to get the dough to incorporate properly.  I see there is some confusion about how to get the dough started.  Electrolux posts a rather long video on YouTube which shows the many uses for the mixer (plus all their attachments), but there are several videos that show people using the machine.  It doesn't look difficult to me but I wonder if anyone here has had similar issues??


Caperchick's picture

I have never had any problem mixing dough with my Magic Mill DLX.  Mine is older and I use the roller and blade/spatula attachement and adjust the roller accordingly to how heavy the dough mixture is.  The heavier the dough the more to the center the roller goes.  I know this may sound strange until you experiment with your own machine.  Love my machine, I've had it since 1997 and wouldn't trade it for the world.

Good luck and congratulations.

Happy Baking............Lyn

BellesAZ's picture

Thanks for that.  I'm sure it's just a matter of using it and getting a good feel for it.  In all my research, that is the one issue that I have seen pop up.  Do you ever use the dough hook?  I was very impressed with some of the videos on YouTube. 

Basically, it was a decision between the Viking and Cuisinart styles and really, since I don't see much of a difference between those and my KA Pro 600, I was more interested in learning more about the Magic Mill.  There is a store near my house that specializes in baking products, machines, etc.  They sell grain mills and they only sell Bosch.  I just didn't like the plastic bowl with Bosch and the complaints about it was bulging.  So.. the Magic Mill, even though it was more expensive, seems like a good all around choice for my baking.

I'm really happy to see you like yours and I expect this one should last me several years.

Caperchick's picture

I don't have the dough hook.  At the time I bought mine, it wasn't part of the product line.  I usually make four to five loaves of heavy stoneground flour breads at a time and have never had a problem.  I would love to try a dough hook and must look for one. 

I am sure you'll enjoy your Magic Mill.  Like you, I also have a kitchen Aid heavy duty mixer and I use that as well though for smaller amounts.  It's always such fun learning and trying new things.  Bread Baking is the best hobby!!!


BellesAZ's picture

I would look at Pleasant Hill.  They have the dough hooks for right around $40.00.  There was a Magic Mill that was being sold on eBay.  It must have been an older model because it didn't have the dough hook either, but went for around $250, which I thought was an excellent bargain even with buying the dough hook you're ahead. 

Marty's picture

Congratulations on your purchase BellesAZ. I'm sure you will enjoy it. I went with the (older model) Bosch after going crazy trying to decide, Bosch or DLX. Happy with it.

I have not heard of a bulging problem with the plastic bowl on the Bosch, and am curious where got this info. I have not really made huge batches of dough and if I do this is of some concern.

Back on topic. Have fun with your new mixer.

BellesAZ's picture

The woman who owns the baking store locally sells only Bosch and sings nothing but high praises of them.  I looked at them a couple of months ago and I almost bought one, but decided to do more research (I tend to impulse buy and I've been trying to change that habit as of late!).  Like I said, there were positives to both machines and a few negatives about both.  The Bosch had the same complaint on a few websites that said the dough may bulge and the lid can pop off when that happens.  Doesn't seem to be a deal breaker for any of the posters or recommendations, however. 

In the end, I think it was my conversation with the folks at Pleasant Hill that helped me make my decision.  They were really good at helping me uncover what I wanted my machine to do and how it would best fit into what I was trying to make. 

Good luck with your machine.  It's exciting!  I'm glad you love it!

ehanner's picture

Congratulations on the purchase of a mixer. I have used my DLX regularly for about 3 years and routinely mix 8-9 Lbs of dough with no effort what so ever. In the beginning, I used the roller and scraper as I learned how to read the machine and develop the doughnut ring. It is a unique thing to watch the roller do the work so simply.

I still use the roller to incorporate a preferment or starter into the liquid now and then. However for the most part, I find that the easiest way to use the machine is to install the hook and scraper, all the liquid and then add the dry ingredients as fast as I can scoop it in using a spoonala, while the machine is running at the slowest speed. I clean the sides occasionally with the silicone spoonala. As soon as the mix comes together (1-2 minutes), I remove the scraper and tend the sides with the spatula.

Once the mix is completely combined, I turn off the motor, cover the bowl with a towel and give it a 10-15 minute rest to allow the flour to become hydrated. Then I usually run the mixer at the top of the first speed for about 3-4 minutes and look for signs that the dough is developing well. If the dough ball will turn around the hook and leave the bottom and sides clean, the hydration is about right for a 65% mix. If it is a little sticky, I'll add a small amount of flour.

The thing you need to keep in mind is that after just beginning to develop the gluten, you can leave the dough to ferment in the bowl and let time do the hard work. I typically mix/knead for 4 minutes, remove the hook and then after covering with the plastic cover, wait 1 hour for my first stretch and fold on the counter. Thereafter the dough is in another bowl. Alternatively, you can let the DLX do the kneading for additional minutes. My experience is that if a recipe calls for 8 minutes of machine kneading at speed 2, my dough has developed sufficiently after 6 minutes. The hook is very effective. I prefer to use the stretch and fold method after the initial mix because you get a better feel for the condition of the dough in your hands and, the bread turns out better for me.

I hope this helps. Good luck.


RugBoy's picture

Congratulations on your purchase!  I have been using my DLX for about a year now, and I must say I love it. 

Even though it is quite powerful, it's super slow lower speeds work for me quite well. 

Lately I've been experimenting with Semolina flours in my sandwich bread.  This flour is easily over worked, and several sources recommend hand mixing.  Even here though, with careful attention, my DLX performs quite nicely.  It makes mixing day almost as much fun as baking days.

BellesAZ's picture

Good to know that the DLX is diverse enough to handle those types of doughs.  I cannot wait to get it!  It's supposed to be delivered tomorrow, but it's going to be killing me for a few days because I can't use it.  We are in the process of moving house and I have to wait for nearly a week before I can just take it out of the box and drool over it!  LOL

Thanks to all for your input and love this forum!

toyman's picture

My process is similar to ehanner.  I start with the roller and scraper.  Put all the wet ingredients in the stainless bowl, add 75% of my flour, and let it incorporate for 1 - 2 minutes.  After a 20 minute rest I switch to the dough hook, start the machine back up and add the balance of my flour (which I already added my yeast), and then salt last.  I use my IR thermo and usually stop kneading when my temps get to the high 70's and the dough is looking smooth.  This is only one of many ways to make good dough with this machine, you'll just have to find which one you like best.  Good Luck!