As regular readers will know, I make my own bread and, for the last year or so have had to use a Kenwood Chef Classic to do the grunt work (mixing and kneading). Deeply unimpressed to find that, used just once a week for bread (making two 2lb loaves), and again, very recently, for muffins, it’s now making ominous graunching noises, especially when mixing dough.
I’ve tried dribbling food-grade oil into the very few access points, but any improvement is short-lived. If it fails, there’s no bread, so Continue reading
As there’s not a lot of advice on using stand mixers for mixing bread dough, I though I’d share my experiences with you. I’ve covered the basics in this post – this is the detail.
Because of worsening health, even before my recent crisis, and spreading arthritis, some months ago I started using a stand mixer, a Kenwood Chef Classic (avoid the Kenwood Prospero, it’s cheap and nasty, and the dough hook is a piece of junk).
Kitchen Aid mixers, which in some ways I would have preferred, are gorgeous, particularly the special edition Candy Apple Red version, but they’re overpriced and underpowered – see footnote.
My first attempt at using the mixer was disappointing and very Continue reading
Happy New Year, folks!
2010 is going to be the year in which I get seriously into bread-making. OK, I can make pretty good bread already, but with having to work around the problems of my health, it can be difficult.
The first change is buying a mixer, which frees me from the problem of having a good day, healthwise, before I can bake. I was torn, as I’ve mentioned previously, between the Kenwood Chef Classic (white only),
and a fire-engine red KitchenAid Artisan. (The candy-apple red special edition is stunning.)
In the end, though, it was no contest. The…
Read the full version on my breadmaking blog here.