HI...I am into breadmaking enough that I want to expand...but not to the HOBART level (HAHAHAHAHAHHA). I am looking at KitchenAid but don't know that I need such a powerhorse...as I am only making one loaf at a time. Anyone have any recommendations?
Thanks in advance
PS Up to now i am using my bread machine for making the dough...but it takes 2 hours and that is a big chunk out of my day...would like to process the dough faster...
The right mixer really depends on how much bread you plan to bake and whether you will be making 100% whole grain doughs.
I have a KitchenAid Pro-V. It can knead the dough for two loaves of whole grain bread (1 kg flour) if I have a fairly high hydration. That much flour in a stiff dough does make the motor heat up a bit. Since I tend to make breads with slow ripened doughs, I don't need to knead as much as with shorter, straight doughs. The gluten develops (as does the flavour and nutrition) during the slow bulk fermentation of the first rise.
We eat two "loaves" a week, made from ~1 kg of flour. That's about 1 lb of flour per loaf. I often make a large hearth loaf instead of two boules or sandwich loaves.
I'm still experimenting with recipes to find "our" daily bread recipe. We really like the taste of whole grain spelt flour. This weeks bake was 700g KA white whole wheat flour and 300 g whole spelt flour. I think I overproofed the dough, so the rise was not as high as I usually get. The flavour is still wonderful and the crumb is nice despite being denser than intended.
We like the taste of breads made with higher hydration doughs rather than the stiff doughs, so my KitchenAid is doing fine with 1 kg of whole grain flour even though I have one of the newer ones made by Whirlpool instead of the older ones made by Hobart. The newer KitchenAids seem to all have the spiral dough hook as a standard item. Mine has the older C-hook design. One day I may order the spiral dough hook to see if it makes any noticeable difference.
EM Eric had mentioned that he used it in his sourdough starter. I'm currently making a new batch of sourdough starter using the pineapple juice method described on the Fresh Loaf site. When I locate some malt powder, I will try making the starter described on the EM America site:
Has anyone used a MagiMix? It has a bread dough paddle and I've used it for the Five Minute a Day Artisan Bread before I realized that a wooden spoon worked just as well with that wet dough. It's expensive but has a very powerful motor, and mine also has a juice extractor function.
I have a bread machine now, and am using it to make the dough. Problem is...the dough setting takes 2 hours!!!! and it is hard to be anywhere in one place for 2 hours!!! I suppose I shall just deal with that...perhaps I can cut that down by cutting out the 'pre-warm' as I put the water in warm...
Can I assume that the dough setting means the first rising period (also known as bulk fermentation)? Can you set it for a longer time? If so, you can reduce the amount of yeast used in the recipe and make the first rise longer to accomodate your schedule.
I've adapted my bread to a 12 hour bulk fermentation. I make the dough the night before, then shape, proof and bake in the morning after breakfast.
Our stand mixer is used for many things, not just bread.
My machine is very basic: 1/2 hour to warm the mix and then 1 1/2 hours to mix and end up on the second rise. don't know that I can change that unless I hover over it. I can cut out the 1/2 hour to warm up...will experiment.
GM...thank you so much for all your help and your good information!!!
I use my Cuisinart to mix and knead my bread dough. It's really easy and takes only a few minutes...then it's put on the lanai, covered, to rise - or sometimes in the fridge if I have to go somewhere so that it will rise slower...Usually it takes only an hour from raw ingredients to punch down after the first rise with our warm temps, shape and second rise is usually only about half an hour or so...^_^
Hi Tia... Well, on Dough setting my machine mixes and kneads it and lets it rise twice. If you keep watching it knead as you add the water, you will be able to control the amt. of moisure. My directions just say to put it all in at once.
After the first rise, I take out the dough...work it a bit on a floured surface (4 or 5 times) and add any flour it might need in case it is too wet.
I then cut it in half and let rise, either on a towel or in a bread pan, I like long hand crafted looking loaves. I bake them in the pan OR on two unglazed floor tiles. I am finally NOT afraid of bread...you can really mess up and fake a recovery and the bread knows.