Best mixer for 52% hydration bagel dough?
Here I am again, deciding between the Bosch and the Electrolux. I tried mixing the bagel dough in ITJB, with 52% hydration, as dense as dough can be. I first used my friend's loaned Electrolux Assistent (the Magic Mill brand, over 10 years old). I followed the directions I saw on the Bread Beckers video, adding the liquid first, then gradually incorporating the flour. It just couldn't cut it--even after trying (first) the roller and then the dough hook, then back to the roller. I even broke up the dough into four pieces. No luck. So I went back to my old method, first a short spin in the food processer in two halves, then, surprise, surprise, went over to my KitchenAid Pro 6 (with a newly purchased spiral dough hook). It did a very respectable job. Maybe because the dough was beaten down by this time it worked; I don't know. But I had a lovely, supple, if dense dough. Baked beautiful bagels. My questions is for Bosch Universal owners: Have you done bagels with the Bosch? Would love to know! It's getting down to the wire for a purchase. Thank you for your help!