Not an in-depth review, just a few initial observations. I bought it on a two month old whim (I watched a few videos before actually pulling the trigger).
It appears to be very well built, though there's no way to comment on longevity just yet. My aging Kitchen Aid leaves some pretty big shoes to fill on that point. Spiral hook is really beefy - stainless, so it could go into the dishwasher if I was so inclined (rarely necessary). Large bowl is very accessible for adding ingredients while it's running. It also serves as a general purpose mixer with the included silicone sweep paddle and wire whisk, though I haven't used those features yet.
My first observation on its usability is that it can't make a single loaf (~3 cups King Arthur Bread flour). It needs to be a bigger batch to mix/knead properly. That's actually a blessing in disguise in my case, since it forces me to prepare at least two loaves at a time, leaving at least one to ferment for an extra day or two in the fridge which can only be a good thing (I tend to make bread on a whim, so I frequently proof and bake in the same day). While not directly related to the mixer, that forced change, alone, I suspect will be a game changer. We'll see.
My first loaf was experimental and unremarkable, so I'll ignore that one.
My second loaf, yesterday, was freaking mind-blowing! Even though I made two rather big mistakes along the way (I'll update this with my next batch which, presumably, will omit those mistakes).
Six-ish cups of KA Bread flour, 1 tbsp instant yeast, 1 tbsp salt, 2 tbsp butter, 2 tsp diastatic malt powder, 2.5-ish cups RO water.
50% power on the mixer for 15 minutes
It was beautiful to watch! No dough climbing the hook (yay!). It was shaped almost like a pumpkin in the bowl. Ten minutes into the knead, it was shiny and smooth as a bowling ball. 15 minutes in, the dough was starting to visibly weaken and tear. Took its temp - 105F(!!!) I think I over kneaded it, just a bit. (1st mistake).
Bulk ferment overnight in the cold garage (35F), then split it in two, stashed half in the fridge, and shaped the other half into a non-descript loaf with a dusting of flour on the top. Into the oven at 95F to proof.
I got stalled at the shop getting a new battery installed in the wife's car, so it proofed for about three hours (mistake #2).
When I got home, it looked kind of ok, so I decided not to kill it. My hopes tempered just a bit, I set my steam assist oven to 425F, high steam.
Popped the bread in the oven for 25 minutes.
25 minutes later - zero oven spring but it looked fine. Oh well. On to the cooling rack.
30 minutes later, still a bit warm, I cut it.
OMFG!!!
Best loaf I've made, by far, despite what I would consider two rather serious mistakes. Crust was crunchy - the good kind of crunchy. Exactly the sort of crust that I literally dream about (sorry, Honey). The crumb was soft, pillowy, chewy, and delicious. This was exactly the sort of Italian-ish bread I get dizzy over whenever I chance upon one in a small craft bakery (which are getting harder and harder to find of late). This is the reason I bake bread!
The critical upgrades over the years, in no particular order, are King Arthur Bread flour (it's amazing how differently the dough handles compared to others I've tried), diastatic malt powder, steam assist oven, and now the Ooni spiral mixer. The steam oven is, no doubt, a huge factor, but I believe it was the Ooni that slammed it over the top. The Kitchen Aid and my arms were just not cutting it.
$799 appears to be a MAP price on the mixer. Ask for that price to be discounted.
Next time, 10 minute mix/knead, and something less than 3 hours of proof. Stay tuned.
This machine sounded interesting when Tom first posted about its debut. You've answered my question about small batches. I'm envious of your steam injection oven. I bought a Ninja Combi oven primarily for the steam, but it leaves something to be desired.