Best Bread Dough Mixer for me

Keaau, HI(Zone 11)

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....

Thanks again.

San Francisco Bay Ar, CA(Zone 9b)

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.

Here are links to some mixer discussions from The Fresh Loaf:
http://www.thefreshloaf.com/node/11648/stand-mixers-and-bread-baking-20th-amp-21st-centuries

http://www.thefreshloaf.com/node/11422/kitchenaid

http://www.thefreshloaf.com/node/11735/hobart-vs-electrolux-vs-bosch

http://www.thefreshloaf.com/node/7661/kitchenaid-mixers-hobart-vs-quotthe-current-onesquot

Keaau, HI(Zone 11)

Thanks so much.!!! Really won't do more than 1 or 2 loaves at a time...rye/whole/wheat...probably need something strong...

Will check out your links. My friend has a Hobart but that is a bit rich for me!!!!

San Francisco Bay Ar, CA(Zone 9b)

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.

Keaau, HI(Zone 11)

Hmmmm I will experiment with Spelt and Rye and Whole Wheat... We like a denser loaf...not fluffy with alot of air. I have SO MUCH to learn. Hydration doughs? It's a whole new world....

PS...I am giving Bokashi Workshops with the EM distributor here....nothing like a little knowledge... But I am still learning a lot!

San Francisco Bay Ar, CA(Zone 9b)

So do I dare mention to you that you can add a little EM to the bread dough?

Keaau, HI(Zone 11)

Really? Does it make the yeast go bonkers?

I actually drink some everyday...about 1T (or a swallow). It is wonderful for digestion, alkilinizing (sp?) the body etc. -

Actually sprayed my dog with it after she rolled in a dead frog....no smell.

Stuff is really cool!!!!!

Carol

San Francisco Bay Ar, CA(Zone 9b)

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:

http://www.emamerica.com/raw-food-recipes-with-em1/348-making-sourdough-effective-microorganisms

Southern NJ, United States(Zone 7a)

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.

Oakland, CA(Zone 9b)

If you're only going to be making 1-2 loaves of bread at a time, I honestly think a bread dough machine is the way to go. It costs much less than a high-quality stand mixer.

Keaau, HI(Zone 11)

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....

Thanks for all your help!!!!

Carol

San Francisco Bay Ar, CA(Zone 9b)

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.

Keaau, HI(Zone 11)

Heavens!!! So much to learn.

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!!!

Carol

Hillsborough , NC(Zone 7a)

Aloha Carol!

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...^_^

Edited to add Cuisinart FOOD PROCESSOR!

This message was edited May 9, 2009 6:04 AM

Houston, United States(Zone 9b)

I apologize if this question has already been covered in the thread....

If a recipe's first step reads:

Quoting:
1) In a bread machine pan, place the first 7 ingredients. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).


and then you finish by baking in the oven what exactly is happening in the bread machine on the dough setting? just rising? how can this step be done by hand? i've had a bread machine, not a fan.

TIA.

Keaau, HI(Zone 11)

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.

Houston, United States(Zone 9b)

thanks aloha!

yes i prefer the homebaked look myself :) hence getting rid of my bread machine.

Keaau, HI(Zone 11)

Not keeping it to do the kneading?

Houston, United States(Zone 9b)

to bake the bread.

Boca Raton, FL(Zone 10a)

Here is my first Pullman Loaf (in my new pan). Mixed the dough on "dough setting" in a bread machine than put the dough in the pan for the second rise.

Thumbnail by BocaBob
Boca Raton, FL(Zone 10a)

Here's the first slices

Thumbnail by BocaBob
Keaau, HI(Zone 11)

Quite respectable!!!! Nice looking loaf...

Boca Raton, FL(Zone 10a)

Thanks

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