For you bakers out there what machines do you use to mix and knead the dough? What are your experiences with machines you have used and would you recommend them?
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For you bakers out there what machines do you use to mix and knead the dough? What are your experiences with machines you have used and would you recommend them?
I have an old westbend that I still like. My mom still shames me for not using my hands...I have to admit, I can't get her quality with a damn machine!
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Bosch MFQ2600UC, or by hand
Kitchenaid pro 5
We have the Kitchenaid also. Not sure but I think it is the Pro 500 lift stand model.
I like the paddle and dough hook for baking, although I do most of the kneading by hand.
I used to have a viking which I don't recommend. Right now I have a Bosch Universal Plus however it's not good for small batches and is a real pain to clean. There is a swedish machine the Ankarsrum which is supposed to be the cats meow. When I get around to knocking over the next bank I'm gonna buy the Hausler which is a dedicated bread kneader/mixer.
The Hobart N50 is probably the ideal machine as long as you don't make really stiff dough like bagel dough and 5 quarts is enough for you.
I suppose it's shameful to have a Cuisonart Bread machine... So forget I even mentioned it.
I play with an old Kitchen Aid. Used to knead by hand all the time but like the convenience of the machine. Perfect for one or two batches of bread (recipe later in The Recipe Box for one loaf of challah).
And thanks, big for setting up the new sections.
Kitchenaid 600 watt Pro
I still use the Kitchen-aide - (tilt, not lift)
Some of my clients have the Ankarsrum in their test kitchens - like them - but they mostly do Pastry, Cakes, will have to ask them if they have done dough.
How big a batch and what are you making?
I was making a batch of Gingerbread during the Holidays, a recipe that the SWMBO asked me to try.
It was enough to load the Kitchen-aide to that "this does not sound good" level.
And I thought about that Ankarsrum...
My 25+ year old Kitchen Aid K5 is still going strong. That's a real workhorse! No plastic gears and other Mickey Mouse Nonsense!
I usually do the final kneading by hand but sometimes I'm lazy and let it do it all!
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Un-Braided Challah???? Sacre Bleu! Where I come from they would ride you out of town on a rail for that.Quote:
Originally Posted by Razorfeld
Fancy phrase for 'to lazy to braid'. And it fits in the toaster easier. Regardless of the form also makes great French toast.
I've used KitchenAid in the past but am currently leaning on a DeLonghi 7qt/1000watt model. I've found the KitchenAid models prone to more wear and tear issues. If the motor doesn't burn out on you, the speed switch will (or mine has). I still have the KitchenAid as I keep it around for preparations that require two mixers running at once or when I need to attach a meat grinder attachment. And with the limited use, I can see the speed switch going again. I like the whisk attachment on the DeLonghi better too. Maybe they have made improvements (KitchenAid) but when I was in school, they would not use them in the pastry kitchens because they would burn through one a week.
Aha...I had been wondering if you were a chef or in the restaurant business.Quote:
Originally Posted by OCDshaver
I'm not. I did go to school for it but most days I'm on a laptop in my living room working in a completely unrelated field. Since then I just cook at home to keep happy. Half of me is happy I never got into it full time, the other half very sad. But that's life. But I have had the luxury to see a lot of things from a professional perspective. And when I look to continue my learning, I seek out professional advice. If I buy a book, I'll select one that was written by an accomplished chef written at the top of his game. There's a lot of bad advice out there in print. The actual name brand of the mixers we used in school were Kenwood. But if you poke around on the internet you'll quickly see that Kenwood and DeLonghi are really one in the same.Quote:
Originally Posted by Leatherstockiings
Our KA pro 5 has been running great for at least 10 yrs,get used alot, no issues.
I like the attachments on the Delonghi more too. The KA ones are on the left, the Delonghi on the right. The whisk is made of thinner wire on the Delonghi and fuller. The hook more pronounced.
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I had the KA K5 for years and it probably would have lasted forever but once I started with heavy bread dough it would simply stop. It couldn't handle it. There are really very few home machines designed for that kind of work. Unfortunately when Hobart got rid of KA things went south fast. I'm told westinghouse owns KA now but the quality still ain't so hot.
You could go all-in.
Up to 1600lbs/700Kg at a time.
Water cooled jackets for the heat gain.
You may need to re-think your oven set up..
I'm so glad that I have one of the older KAs...
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I have had my Kenwood Major for a decade now. Perfect for us!
