***snip***
I have one and with high hydration bread doughs with long kneading,
dough
works its way into the central shaft area and it's a b---h to clean
out.
I'm ordering a SS bowl soon for these doughs. Otherwise it's a well
built
mixer that hardly gets warm with large batches of conventional bread
dough

Is the SS bowl less likely to get dough in the central shaft? Its
really hard making a decision since I can't see these in person!
Thanks
Susan