Electrolux Stand Mixer vs. Kneading by Hand?

[BrickStoneOven]

Originally Posted by SteveP

I have done an immense amount of research on stand mixers and still can't decide which one to buy. KA 600 Pro for $280, Cuisinart 5.5 qt for $280, or the Electrolux DLX for $599. If I could determine that the KA has a metal gear box versus a plastic one, I would probably settle for it although I really want the Electrolux. Anyway, I made another batch of dough and ended up with about 70% hydration, and it was a nigtmare trying to mix by hand. It will be interesting to see how this batch turns out.

I sent an email to another member thinking about a mixer and I told him the best mixer to get is a Bosch Universal. The KA doesn't even come close to either the DLX or the Bosch in anyway. I have a DLX and love it but if I had to do it again I would buy a Bosch. They are 359.99 w/free shipping, they have an attachment so you can make small batchs if you don't want to make bigger ones. Bosch Universal Plus.

[70chevelle]

Originally Posted by BrickStoneOven

I sent an email to another member thinking about a mixer and I told him the best mixer to get is a Bosch Universal. The KA doesn't even some close to either the DLX or the Bosch in anyway. I have a DLX and love it but if I had to do it again I would buy a Bosch. They are 359.99 w/free shipping, they have an attachment so you can make small batchs if you don't want to make bigger ones. Bosch Universal Plus.

The Bosch is also a very good unit and there is a lot of talk about the price difference. Be aware of a few things: The Bosch runs at a higher speed, which could be a benefit to some and a detriment to others. If you compare apples to apples, the price isn't really too far off if you get a Bosch outfitted the same way as the DLX. The stainless bowl is an extra $140 (included with the DLX), which brings the price to $500. The bowl is 6.5 qt's compared to 8 qts. The Bosch has 4 speed settings and the DLX has a rheostat for infinite adjustment. That being said, over on pizzamaking.com, they are touting the Bosch as the best for the home baker. I don't think you can go wrong with either, just wanted to point out a few things.

[SteveP]

I pulled the trigger on the KA Pro 600. The final price with the rebate came out to about $230. I made three batches with it on Friday: one 500g and two 1000g. I used the recommended setting on it and it seemed to work fine. I am going to use it a lot in the first year so if it goes, it will be covered under the warranty.

[bigred]

are those total batch dough weights or flour only

[magdelinewest]

With a Kitchenaid you're gonna miss out on an awful lot of exercise...

[SteveP]

I need the exercise, but I sure don't miss it.
bigred, I'm a few months late on the reply, but those are total batch weights.

[bigred]

thats what I later figured. My GLOBE SP5 is working great. I contacted manufacture and I am able to make a total batch weight of 1850g with 61% Hhydration. thats enough for 6 nice size pies. Got a lot of practice this summer and really got some nice dough. I am now going with 75% king arthur bread flour and 25% 00 flour from local restaurant supply. Its called Supermo Italiano. Pretty good stuff. I do a bulk cold ferment for two day and make balls while dough is chilled. Then let proof at room temperature till double in size ( about 2 hours). Here is my recipe (well it not really mine but I changed the ratios a little) 61% hydration with 0.3% active yeast (activate the yeast for 10 to 15 minutes at a constant 100 to 110 degrees ...no more then 15 minutes....I put a little flour in there too), 1.0% sugar, 0.5% canola oil and NO MORE THAN 1% salt. Mix until incorporated and let rest for 30 minutes...then knead... let rest for 10 minutes then fold. and put in refrig for 48 hours. I go with a 600 to 650 degre oven with a nice 12 inch fire alone the side. I get burning on the bottom if I go any hotter with the floor with that mix of flour. I will post some latest photos after christmas...happy holidays to you.

[SteveP]

My last batch was about 63% hydration with about 1 g ADY and it turned out very good. I didn't get too much rise out of the dough but it was very crispy and had a good edge. I haven't fired up the oven in a couple of months (shame on me). I am still working on the dough recipe b/c I still haven't gotten the crust exactly as I'd like. I'll figure it out one of these days. I used to cook at 600-650F just like you, but with the Caputo 00, it cooks best for me at around 800F. At the lower temperatures, the top cooks too much before the crust gets a good char. The Caputo seems to hold up at the higher temps better than the other flour I was using. I used to use cornmeal so the dough wouldn't stick to the peel, but I now just use the Caputo to lightly dust the peel and it works great and I don't get the burnt cornmeal on the bottom of the pizza.
Hope you have a great Christmas and New Year!