Bread maker or stand mixer?
Because of a shoulder injury and I am considering the purchase of an appliance to assist with mixing and kneading of bread dough. The concern I have is that I prefer 100% whole-grain breads or high-percentage rye breads. I have been using Peter Reinhart’s Whole Grain Breads “epoxy” method or Stanley Ginsberg’s The Rye Baker recipes with good success. Most of the WG and rye loaves I have made have been 900–1000 g dough weight. I find this is good fit for a small Pullman pan.
My question is whether a stand mixer or bread machine would be the better choice. I have seen several posts here at TFL stating that a heavy, high-percentage rye dough was not mixable or outright killed a stand mixer not named Ankarsrum. Would the same dough also kill a larger bread machine like a Zojirushi Virtuoso Plus?
What about the KitchenAid Classic K45SS 4.5-quart or Hamilton Beach 63991 4-quart stand mixers? I am also concerned about the weight of the Zo and the KA—nearly 25 lbs., making them difficult to put away when not in use. The HB mixer is lighter, but does that mean a heavy bread dough is a pipedream? Any recommendations will be appreciated. Thanks!