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Hello all. I am in the market for a stand mixer. Two models I am considering are the Kitchenaid Artisan series 5qt, and the Kitchenaid Professional Plus 5 quart. I intend to use it to make lots of dough: bread dough, pizza dough, etc. And my daughter will use it for making cookies. The Pro series is a bowl lift type mixer, and the artisan series is a tilt-head mixer.
My concern is that the Artisan series has a 325 watt motor. Is this sufficient for mixing bread dough? I don't want to buy an under-powered mixer and burn it out. Also, Are there other brands that any of you have that you are happy with?
When in doubt, ALWAYS more power! If you have a car with a big engine, you don't always have to keep your foot in it, but it's there if you want or need it.
I have an Electrolux Kitchen Asistant (7.5 qt / 600W). It could handle it. But it's been discontinued. There's a company called Ankarsrum that makes essentially the same product now (I think there was some kind of a tech handoff between them). But it's really expensive. Bosch has a similar style, which is also likely expensive. You can't go far wrong with the higher end Kitchen Aids.
I rarely mix bread dough in a mixer unless it's a really high hydration dough like Ciabatta bread, 80 to 95% hydration. When I do use a stand mixer I use the Pro version of the Kitchen Aid mixer. I like to make bread by hand.
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I have been working on pizza and bread dough for the past 18 months. Sometimes by hand but usually with the KA mixer. We got our KA mixer for our wedding in 1981. It is a model made by Hobart before they sold to KA. Now I want a spiral dough hook for ours and it won't accept one. I've been told that no KA Tilt Head mixer accept the spiral dough hook. Soooooooo, my recommendation would be to buy a mixer that would accept the spiral dough hook! You will get what you pay for!
Thanks. I have that dough hook but the dough climbs up quite often. I've read that the spiral dough hook helps with that problem some. If anyone knows where I could get one that fits I'd buy it.
On a spiral dough hook... when your dough climbs your hook and cleans the sides and bottom of the mixing bowl that is an indication that your dough is done mixing. It won't climb the hook until there is gluten development. Do a window pane test to verify it's done mixing.
You didn't mention your daughter's size or age or if she will be operating it without help. Whatever you consider, be sure that she can operate it, preferably without help.
As an aside, one of these days I'll have to tell you all about the time I almost blew up the kitchen and myself with it when I was eleven years old and making biscuits.
Any of the Kitchen Aid mixers will work well. Buy the most powerful one that you can. For 2-3 loaves of bread, or less, it will serve you well. If you need higher capacity, the best I've used(outside of the one's I use at work, that is) is a Bosch. The larger one's are a BEAST for large batches of stiff bread dough. I've smoked KA mixers (yes real smoke!) on too large batches of stiff dough needing long kneading times. But, for 2 loaves or less, the 625 watt KA is fine. I've had my current one for a few years without problems. Overall, the Bocshes are more powerful due to their design, but are more work to clean. The KA is much easier to clean, but weaker, due to their design, but still strong enough for most non power users.
Having said all that, I usually make some version of no-knead bread. ( I frequent many of the same bread making sites as Breadhead). It's usually quicker than dragging out the mixer, especially for smaller batches of bread. However, the mixer is great for Ciabatta, Foccacia, and other breads that use a lot of liquid(high hydration) and long kneading times. In other words, the right tool for the right job. A quick thought: If you really want to up your bread game, get a good grain mill! The mill has shown me things that are usually impossible with just buying flour. 'Nuff said...lol
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I would (and did) go with the KitchenAid Pro. It will handle pretty much anything you throw at it and it has really useful attachments available (like the meat grinder for instance). Like Breadhead , I prefer to mix bread dough by hand ... but for everything else there is the 30 year old 'Old Faithful' KitchenAid.
I have the KA Artisan (tilt head). Works great for everything including mixing bread dough. I turn that baby on high for five min and that sucker has awesome gluten development. Motor gets warm, but not bad at all. It should last a lifetime. I've had mine for 4 years.
I'd go with whatever the nicest one you can afford. But, you'd be pleased with the Artisan too!
Good move on buying the Forkish book. He is a high hydration expert. Knowing Chef Jacob's and Ken Forkish' techniques will make you a really good sourdough bread maker.
I have owned a Bosch for over 35 years and I am totally satisfied with it, my wife before starting her job made all the bread for the family of 5, never had a problem with it, we also got the flour grinder and made our own flour. https://www.youtube.com/watch?v=nJyS5Q6KRww
I agree - get the biggest motor you can afford. High and medium hydration doughs will do well in just about any mixer, but low hydration doughs, like bagels, can be too much for a smaller motor. It doesn't hurt to have a larger motor for grinding meat either.
Edit to add: And I bet you will never say "Man, I wish I had gotten the smaller motor!".
I agree with those who recommend the biggest one you can afford. Our KA is a 325 W, 5 qt and it does just fine with 70% hydration doughs, but low hydration bagel dough is clearly hard for it. Also, KA recommends kneading stiff doughs for only four minutes at a time, with a ten minute rest (for motor cooling) following each kneading cycle. As such, I do my kneading in two four-minute stints, wrapped up by a two-minute stint, which is about what it takes to pass the window pane test. Our model is not the tilt-head. I suspect I would like a tilt head better.
I do prefer machine kneading to kneading by hand. Of course, I still do stretch and folds and tension pulls by hand. Finally, I LOVE the Serious Eats food processor pizza dough first mentioned by RonB. If you do this version, I recommend a 30 minute autolyse step prior to "kneading" with the FP.
Dr ROK. Just mix the ingredients (often minus salt and sometimes yeast) in to a "shaggy mass", trying to get all the flour mixed into the dough, then rest it covered for 20-30 minutes before kneading.
Autolyse is a process in which a portion of (or total) water and flour in a bread formula are pre-blended and set to rest for a period of time. This resting period gives the dough special processing characteristics and improves the overall quality of the baked goods.
Willy, so do you mix it outside the food processor and then throw the "mass" into the processor after the waiting period or do you mix it directly in the processor and then let it sit?
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