"Jane Lumley" > wrote in message
...
> I have been puddling along with a KitchenAid Artisan for six months, in
> an increasing sweat of frustration over its capacity. Even with only
> half a batch of stiff dough like bagel dough or stick dough like a
> sourdough, it struggles, and today it burnt out for the third time,
> though it was well below its own alleged maximum capacity and only on
> #2. I've been thinking about replacing it, (since I make 2 batches of
> bread a day, and hand-kneading is a bit too time-consuming.)
>
> But what with? Here in the midnight that is the UK, one cannot get a
> Bosch Universal or an Electrolux Magic Mill. One can only get enormous,
> frighteningly expensive professional mixers like the Hobart for £2k+.
> So the options seem to be:
>
> 1. Struggle on with the Kitchen Aid, doing a lot of hand-kneading every
> few months. (NB: I actually like doing this, but it does make for
> dryer bread).
>
> 2. Supplement it by getting another large stand mixer; there's a
> Kenwood of slightly superior capacity, and I suppose this means that I
> could knead two halves of a batch at once.
>
> 3. Supplement it with a bread machine, assuming they can be got to do
> mix and knead only. Again, range is limited in the UK; no Zojirushi,
> for instance. I gather these are only good for the kinds of doughs that
> are easy to knead by hand, though some say they are best with brioche.
>
> 4. Import a Bosch or similar from the US and hope it doesn't ever need
> repairing (not especially sensible-sounding, this).
>
> I'd be grateful for thoughts and appliance recommendations.
>
> --
> Jane Lumley

Sadly, the home models just aren't strong enough to handle daily bread
mixing. I know. I have two Kitchen Aids. One mixes while the other one is
getting repaired. That's one solution. The better one is to bite the
bullet and find a small commercial mixer such as a 10 quart.

Fred
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