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    You are in: Home / Community Forums / Breads & Baking / Mixer for bread question
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    Mixer for bread question

    MollyJ
    Wed Feb 08, 2012 2:29 pm
    Food.com Groupie
    I know I've asked this question before but it was more a bread machine versus standing mixer question. But now, I'm getting more interested in the standing mixer.

    IF you were to get a standing mixer that would have to be stored but you wanted it to be able to do bread, what are the "essentials" in terms of horse power, accessories. It's just DH and I so I DO NOT need to be able to make three loaves at a time. But I love the idea of throw it in the bread maker and ta da BUT I never bake in my breadmaker so that's a waste. But it seems like you can get some of that ease of putting it together with the mixer.

    So tell me the essentials of what the standing mixer needs to have and any pro-s and con's you might have.
    Red Apple Guy
    Wed Feb 08, 2012 3:12 pm
    Forum Host
    Hi Molly

    I'll offer opinions based on limited experience.

    I have a KitchenAid 600Pro that is a bowl-lift stand mixer which means it's taller than tilt-type mixers. The power is 575 watts. Mine is a 6 quart capacity unless you are kneading whole grains (which I usually am). The dough hook is a pig-tail type and does a good job of kneading dough. The mixer serves my needs but has some limits.

    My sister has a KitchenAid artisan mixer with a large bowl and motor but I don't know specifics. I do know that I don't want one if it's bread I'm making. the C-style dough hook is a mess. The dough just balls up around the hook and rides around the bowl without kneading. It takes a lot of hands on time to remove and replace the dough before the mixer will knead.

    What I've read is that some folks that make small amounts of bread get by on 300 watts but dream of more. I've also read reports from people using 450 watt mixers that do very well. Bosch mixers also get good reports.

    For me, if I had to buy another mixer, I'd go back to the KA Pro series, either 5 or 6 quarts and 500 watts to 600 watts.

    Red
    MollyJ
    Thu Feb 09, 2012 9:02 am
    Food.com Groupie
    Apple guy, I was seriously looking at the KA Artisan model but that c-shaped dough hook doesn't look at effective to me as the spiral one. Thanks for the clarifying remarks.
    PaulO in MA
    Thu Feb 09, 2012 10:58 am
    Food.com Groupie
    I have a 4 1/2-quart Artisan and a 6-quart Pro 600. The spiral dough hook on the Pro 600 is much better than the dough hook on the Artisan.

    I just use the mixer to form the dough, and I knead by hand. About 9 cups flour is when I switch from the Artisan to teh Pro 600.
    Red Apple Guy
    Thu Feb 09, 2012 11:04 am
    Forum Host
    MollyJ
    Here is a recent thread on mixers that might help some:

    http://www.food.com/bb/viewtopic.zsp?t=368773

    Red
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