I just made these beautiful brioche loafs the other day. My mixer just barely made it through. I have a kitchen aid professional 600. It started getting hot and smelling burnt before I even finished kneading the bread to my satisfaction. I've had my mixer for years and only used it occasionally until last summer when I was making 9 batches of croissant dough weekly for a farmer's market. Is the ka pro 600 not meant to take that kind of beating?
The market is cancelled this year because of the pandemic. I would like to make my family's bread now. I'll probably be making about 4 loaves a week. When the market springs back up the following year I'll be back to making 9 batches of croissants every week from June-September. I doubt my ka will make it out of the pandemic in tact, but would an ankarsrum be able to handle that much croissant dough? Or do I need to be looking at something else?
Thank you kindly. Cheers!