The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Oh no, not another Bosch vs Ankarsrum thread:)

GV's picture

Oh no, not another Bosch vs Ankarsrum thread:)


I'm a home baker, never bake more than 2 loaves but my usual is just a single loaf. I want to bake a variety of hydration (from bagel to ciabatta) and types of breads (lean SD to Brioche). I'm ok spending up to $1000 so. If the mixer can whip up meringue & cake batter, that's a plus but the determining factor is bread dough. Ease of cleaning is important for me. After several hours on TFL and elsewhere, the consensus seems to be that Ankarsrum and Bosch universal are the top choices (if there's another one I missed, please LMK!). I've seen people say that Bosch does not work for small batches, but further research says that if you buy the bottom drive it works well for small batches. So that seems to be equal too. With the bottom drive, the price is also basically even.


The only differentiation I could find was this: they recommend the dough roller on the Ankarsrum for small batches, and it looks like you have to futz with the dough roller position for small batches - this seems like a PITA to get right, plus I'd like to start the mixer and do other things while it mixes instead of constantly futzing with it.

So finally - I'm leaning towards the bosch+bottom drive. Any advice? Thanks!

semolina_man's picture

Have you ruled out a Kitchen Aid?  I hold the view that the trusty Kitchen Aid stand mixer (I prefer bowl-lift models) is the most widely capable of this class of mixer.  

Meringue, whipped cream, mashed potatoes, cake batter and bread are all done well in the Kitchen Aid. 

I see shortcomings in the Bosch and the Ankarsum when requiring all of the above use cases.


Cleaning a Kitchen Aid is easy.  Through the attachment and bowl in the dishwasher, and wipe down the mixer. 

aliqout's picture

Kithen Aid mixers can't really handle stiff doughs like bagels. I burned out three Kithen Aids in three years before switching to the Bosh, and its been going strong for 8 years now. 

One drawback to the Bosh is the cheap plastic cookie and cake paddles that break if your butter is colder than 20° C, but for bread there is no contest. 

trailrunner's picture

I’ve been using KA bowl lift for at least 20 yrs. It’s simply not true that you can’t make stiff dough bagels etc. I regularly make a double batch of bagels using the formula Susan posted on her blog  Wild Yeast.  

I gave my original KA to my daughter and she uses it for her family of 5. I bought a rebuilt from Mr .Mixer. He’s amazing and warranties his rebuilds. There isn’t any reason to buy new and in fact the rebuilt old KA will bury everything new in short order.


There is every reason to get a rebuilt  KA and no reason to spend anything close to a grand on a mixer. c

Moe C's picture
Moe C

Since GV has thoroughly researched mixers, I'd assume (s)he has ruled out KA for a reason. The old ones might be a different story, but I would not recommend a new KA for the reason already mentioned. It does not handle heavy, lean dough well and the manufacturer says it's not supposed to run above speed 2 for any dough. The Pro600 I have is too big for mixing small quantities of anything--say, whipping two egg whites.

Having said that, I have no experience to recommend either of the other two under consideration.

justkeepswimming's picture

As I continue into the whole aging process, certain joints complain a little more than they used to when they have to lift heavier items. It's not an issue if the mixer will be living on the counter, but may eventually be a consideration later in life. From other forums I participate in, users seem equally happy with either brand as far as mixing is concerned. 

FWIW, I have been using a Bosch compact (all plastic so light weight and a small footprint) for the last 4 years. Sadly they don't make them anymore. I bake two - three 2# sandwich loaves/week, and it continues to serve me well. 

barryvabeach's picture

GV,  I had the original bosh universal  ( prior to the Plus ) and the Bosch Concept  ( and stilrl have and use the Bosch Compact) and still have an Ank.  IMO,  setting the roller on the Ank is extremely easy.  The Bosch is lighter and easier to move, the Ank is much heavier and the bowl is SS and feels very commercial, though easy to clean.  To me, the Ank gets the nod over the Bosch  ( though I never had the bottom drive bowl on the Bosch)  because the Ank is so well constructed, never had any problem with any dough hydration that I used, and I really love the timer, you can set it and come back when it is done, no worries about it walking around the counter.