I have the Ankarsrum and I love it!!! It was a tiny bit of a learning curve, but it didn’t seem significant to me. It is an incredible mixer and I don’t feel the need to babysit it at all. It is also a beautiful mixer that I leave on the counter too.
Agree. No babysitting and it is a beast! Learning curve is minimal and watching a couple videos of experienced users help. Such as, mix wet ingredients then add dry ingredients because it needs less dry ingredients due to how it incorporates it.
Thank you for your reply. I'm like what in the world is this dear woman talking about. Babysitting? God bless her. She is probably more of a perfectionist than me or us. It was very nice of her to take time to make videos for everyone.
We just purchased an Ankarsrum and I made my first loaf of sourdough with it this weekend. We had a Kitchen Aid for years but I didn't use it for making bread (hand mixed) so it sits put away most of the time. I've watched a bunch of videos on using the Ankarsrum so I knew what to expect. The only issue I think I might have had was not mixing mixing in the salt long enough after the autolyse which will just take time getting use to the mixer. The dough did come out fine and I got good oven spring. The process was much faster and easier than hand mixing so I'm pleased! We also made a batch of oatmeal cookies that came out great as well! I don't have any experience with the Bosch mixers but I love my portable Bosch table saw so I know they are a great company! :)
UPS today : ) I have a Blue Ankarsrum that will be here today, God willing. My Kitchen-Aid was about 35 years old. It was a wreck. All the plastic knobs had rotten off. It was good to me. Talking like it was a person, lol I'm odd.
The Ankarsrum is the best. I have made 1,000s and 1,000s of dough's. Retired commercial baking. I looked like a snowman for many years. Thank you for the video.
Thank you for the comparison. I used a KitchAid for probably 25 years, well actually about three of them, as they cannot handle bread well. Even with my husband repairing them several times they just didn't do a great job especially with heavy dense doughs or large batches. I have had an Ankarsrum almost two years. It is wonderful for bread. Breads that I have made for years come out better with there Ankarsrum. I can do larger batches and it still does a great job with tiny batches of bread. I moved my last KA to the garage when the Ankarsrum arrived and I have not missed it at all.
@@n2skiing76 Slovania is a new one. There is Slovenia (previously a part of Yugoslavia), Slovakia (previously part of Czechoslovakia) and Slavonia (region in Croatia).
@@karstenhoff9158 and? Not sure what this comment means to a mixer. Im just repeating what I read. Here is the exact answer to where made. “Bosch mixers are designed in Germany and manufactured in Europe, including Slovenia”
@@n2skiing76 You wrote Slovania instead of Slovenia. Usually a typo that is inconsequential, but since there is a lot of confusion about those names, it is important to get the details right!
I have had multiple planetary mixers. I currently have the largest Pro-Kitchenaid mixer. Until 2 years ago, that's what I relied on to make sourdough and other bread doughs. Then, I purchased an Italian spiral mixer. It was a game changer. This mixer can handle 5 kilos of dough and the gluten structure surpasses anything I have ever experienced. I still have my planetary mixer for other applications, but all of my yeasted or sourdough doughs go through the spiral mixer .
Thank you for this video. It is exactly the type of content I was looking for. Interestingly, I clicked on the video expecting the results to say that with the Bosch you had to add way more flour. I just switched from a KitchenAid to Bosch, maybe four months ago and a consistent issue that I am having is that Bosch gives me really wet and sticky dough that I didn't have an issue with in the KitchenAid. I've been making bread for about 15 years, so I'm not a total novice and I am telling you I cannot figure out this machine. 😅 I have sought advice on forums and Facebook groups, and there are several other people that I have found that have the same issue… I don't know what answer is. We all have the issue of the dough seeming really wet and sticky, so half of the people tell us that we have over mixed it, and then the other half tell us that we need to mix longer. And we have tried all the ways and still there's no difference. We can never get a window pane. I have to always implement rest and stretch and fold periods to even come close to a window pane, at which point I feel like I might as well just be making the dough by hand. It's really weird! So to see that you used more flour on the KitchenAid was surprising! Thanks for making this.
Great video! The one point on which I would disagree is that the attachments of the Bosch are unnessary. In fact there are so many different attachments you can acquire separately this is a really versatile machine that you can turnm into a food processor! I am considering buying the Bosch.
I'm curious about that Bosch for non-bread (cookies, cakes, etc.) vs the Kitchen Aid. I bought a heavy duty kitchen aid thinking it would be great for bread. Now I just use it to initially mix the ingredients and I default to the stretch/slap and fold method. Sometimes I just mix by hand. I can only seem to get the mixer to properly knead the dough if it's a stiffer dough (pizza dough).
I stripped the gear in my artisan making bagels because I went past speed 2 on the speed setting, opps. So, i want to move up on a dedicated bread dough machine. I want the machine to run until the dough is fully kneaded so the Bosche or Akersrum is the contenders. Do you have any problem with long kneading between these two? Heat etc.
Great review! I love my Bosch. We have used it 3-4 days a week for over 15 years. True workhorse. If it dies, I will most likely purchase another Bosch. Maybe with the stainless bowl
I make what I think is a lot of bread, but I'm told it is a ton of bread. I started with the kitchen aid, after I broke the gears for the 2nd time and had issues with grease dripping down into the mixing bowl when the machine gets hot I moved to the bosch. Liked the bosch. It broke on me a couple of times as well. Being without a mixer a couple of months at a time while it was serviced was frustrating. After the 2nd time I decided I wanted a generational machine. One that would continue to work forever and can be passed from generation to generation. Can't afford a Hobart. Settled on a German Haussler Alpha. It was more than I wanted to pay but I was frustrated with the consumer options so I saved up and purchased one that had been returned so I got a discount. It is a chain driven workhorse that I love. I thought I would have buyers regret spending so much on a mixer, and I did until it arrived and I used it. After a month I would buy it again in a heartbeat. It is an awesome mixer if you are doing a lot of dough.
KitchenAid mixers really should be regreased every few years and KitchenAid uses the lowest quality food safe grease they can find. KitchenAids are fairly easy to disassemble and work on. Parts are easily available.
I stop using KA for bread since it started to leak grease and make a lot of metal noise, also the bowl loose every time the mixer was working with the dough. Lots of frustration. So, I only use it for cake.. 🤷♂️
Ankarsrum isn’t new Been around since 1940. Just not as well known in the states as the Kitchenaide. I have the Ankarsrum and Kitchenaide love them both. But for bread Ankarsrum is hands down the best. I don’t own a Bosch but didn’t go that route cause of the research I did and a lot of plastic. I’m sure it’s a great machine also
I have a 6qt KA but it can't handle dough although it has a dough hook. I'm not surprised that they came out with the 2 minutes of kneading and your warranty is voided. I'm not risking it with mine. I think the commenter who said you need the commercial size to make bread is right. I keep it for the attachments I have for it. I use my Ankarsrum for everything. It's not hard to use, just different than KA. It comes with another bowl and cake and cookie beaters and whisk beaters for cream, meringues etc. You can also make big or small batches of stiffer dough cookies in the bread bowl with the roller. If you want to make six loaves I would use the dough hook it comes with instead of the roller. Ankarsrum is a winner my kitchen and it won't burn out or overheat. I hear the Bosch is good too. I have a Bosch dishwasher and it's the best.
I find that home bakers that add more flour to a recipe when using a kitchen aid are usually not giving their dough nearly enough time in the mixer to extract the gluten. A properly hydrated dough will look like a sticky mess and stick to the bottom of the bowl for the first 10 minutes. Then it will start to come away. Higher hydration doughs could take even 20 minutes or more.
You are correct. Although your times are a little off. 20 minutes is a long time to knead, I find I get the "side-bowl slap" after about 5-7 minutes. Also, gluten isn't extracted, it's developed.
@@salazamThe gluten already exists within the flour- it does not need to "develop". It needs to be extracted via mixing with water and then the gluten 'structure' develops.
@@salazam My times aren't off. My times are real life experience. If your dough is done after 5 minutes, its because your dough is lower hydration than mine.
Does anyone have an issue with the bosch getting dough squish through the center thing down under the bowl? This has happened the last 2 times i have used it and i am very disappointed.
Thanks for doing this review, I think your results were fair and accurate. I bake four loaves every other week plus a few batches of other breads. Started with a KA and liked it but even with only 6 1/2 cups per batch the gears stripped twice. Only got a couple years out of it. Bosch was my second choice and I think I would be happy with it, but I sprang for the Ankarsrum and like it. There is the learning curve and the baby sitting but I found the leaning curve to be quite short and once you do learn the baby sitting is less that a minute. One of the things that made me go with the Ankarsrum is the stainless bowl. I like that there is no plastic other than the scraper and kneading thing.
Thanks for your comment! Love the metal bowl as well with the Ankarsrum, for sure. And I'm so glad the learning curve wasn't too big of an adjustment for you. I know everyone loves their Ankarsrum!
I love the Bosc. I make bread about once or twice a month. I generally make more than one loaf at a time and freeze them. I've never made anything but bread in it. I have a hand mixer that I use for cakes and icings and cookies. I keep the Bosc in a cabinet not on my counter top. It is very heavy though and it's difficult for me to lift. And the clean up is more time consuming than I like. It makes great bread though so it's worth the time and trouble. I probably bought it 15 years ago.
Just on a side note, you really shouldn't ever have to scrape down the Ankarsrum, but you have your bowl scraper in the wrong hole. The bowl scraper always goes in the front (smaller) hole, the bigger hole is for the dough hook (which I never use). But I do always think the Ankarsrum makes the best dough, the kitchenaid (never used a Bosch) makes GOOD dough, the Ankarsrum just makes it a tad nicer
From someone who runs I micro-bakery, I would add that if you are going to invest in a KitchenAid for bread making, it needs to be the 8 Qt. Commercial model, KSM8990. It features a 1.3 HP DC motor and more robust transmission. Much quieter than their Pro 600/700. KA offers discount programs for many people and once verified, you can log in and buy it for $679.99 direct with free shipping. Cheaper than the Ankarsrum and very versatile.
The second month the kitchen aid gears broke and thankfully changed it for free I will look into the second one if it’s available I will buy it for making bread thanks for the video
Yeah absolutely. Orson Gygi Blog does a comparison with that one as well. They do perform slightly differently. I wanted to compare just their base model, but it would definitely be worth looking into upgrading if going the KA route.
I am currently using a Kitchen Aid for bread making that I inherited. It works fine, I don't have trouble with the speed lever binding or in otherways being troublesome, but with the lever on the side of the machine, the speed setting is not readily viewable which I don't like. Also the dough climbs up the dough hook which is a pain as its not mixing in well. Not sure what size I have but mixing two loaves is really the limit. One final note about the Bosch which you did not mention is: They are insanely LOUD! Best Wishes
The "normal" tilt-head standmixers from KitchenAid only come with a simple dough hook that doesn't seem to be able to do a good job. But: some of those models do come with a different hook which works great for bread mixing. If someone is using the mixer mainly for bread dough it is worth it to buy this different hook.
Can you make just one loaf of bread in a Bosch? I was going to buy one but I read the larger mixers don't do well with small batches of baking and I am not a bulk baker.
Did you know that there are notches along the speed control groove to hold the knob in place on the KA? If you slightly lift the knob before changing speeds and then lowering it into a groove, it will slide a lot easier. I don't make bread, but if I did, I would get the Ankarsrum.
Doesn’t the Kitchenaid need to have its “grease” changed inside the gearbox periodically also? I don’t believe that’s necessary for either of the other mixers.
I have used a Bosch for almost 20 years. It’s hands down the best in my opinion because it was made for bread baking and it handles freshly milled flour very well. Bosch was the only stand mixer I’d ever used until a couple years ago I picked up a kitchenaid classic for $29. Wanted to see what the hype was. It doesn’t compare in any category to the Bosch. Not even to make meringue. I know others will disagree. However, I do like the many attachments available for the KA and they’re easy to find on marketplace for under $50. So I use the KA for the attachments and the Bosch for everything else. I’m sure the Ank is a good machine but not necessary if you have a Bosch. Bosch can handle more dough per both companies website and it’s easier to use. Good video!
Can the Bosch handle 2kg of bread dough at a time. I typically make 2 1 kg loaves of sourdough bread hand-formed boules as opposed to pan breads. Right now, I hand knead (Rubaud) but had been thinking about the Ankarsrum (ElectroLux). It's expensive though.
@@danielnichols3594 Kneading bread is a myth. Once the ingredients are combined, all you need is time and the gluten strands will develop on their own. Punch it down and fold it to keep the crumb small, but kneading is not necessary. Just a ploy to sell these over-priced appliances to lazy house-wives.
I make bread by hand for about 20 years . But now I am looking for a electric mixer . Normally I use about 1200 to 1800 gr of flour. But if I see how much dough sticks on the bottom and on the hook . I can not help but be disappointed. Ireland
I love the “if you do, I’m so happy for you.” 😂 Another thing to note about the Kitchen Aid in regards to bread making is that Kitchen Aid has said that you aren’t supposed to knead at higher than speed two or for longer than 2 minutes, otherwise you void your warranty and risk overheating the motor. I don’t know about you, but I don’t know of any bread recipe requiring kneading that that would be adequate for. 🥴
Speed 3 is best for dough (halfway between 2 and 4). Never had a problem, motor never ran hot no matter how long I ran it. Maybe the newer ones are cheap, mine's 16 years old.
Great video. I am looking to buy a new mixer as i started using fresh milled flour. Im new to all aspects of bread making. I just want to buy one mixer and be happy. Lol I have a KA and am not happy. I'm so confused, im leaning towards the ANK but if i dont really need to spend that amount of money then i dont want to. thanks for your input!
Totally, it's a tough call! You'll never regret the ANK, but for the price point, you never hear regrets about a Bosch either. You'll love either one. If you end up getting the Bosch let me know and I can try to send you the latest sale.
Wilfa Probaker without hesitation. I dont know about the Bosch but own an Ankarsrum for a year and still cannot do decent bread dough without babysitting the machine and tweaking the roller and arm. On top of that I find that the rubbing of the dough on the rotating sides heats it too quickly. It may be ok however for rye bread which does not require much kneading. But for wheat flour doughs like baguette, pizza or brioche which all require strong gluten development, without heating the dough over 24°C. Anybody wants to purchase my Ankarsrum?
I've had all, I think Kitchen aid is best for whipping, Bosch is best for cookie dough, and I really like the Ankarsrum for bread. I would love to love the bosch more accept that it really heats up dough, similarly for the KA where as this is not an issue in the Ankarsrum. however, I mostly do a no kneed / stretch and fold technique now-a-days. One thing to note, with all of them, is they favor a particular amount of dough to be good at kneeding. Like, i think the sweet spot for kitchen aid is probably a smaller batch, 500g ish flour.. The bosch I think prefers more like 1000g, and the Ankarsrum somewhere in the middle.
When I look at the 3 slices of the finished sandwich loaves and you compare them, what do you mean by "the tallest lift"? You've clearly got the tallest raise with the KitchenAid and the smallest with the Ankarsrum, which means the dough development was clearly better with the KitchenAid even though you didn't have the proper dough hook. The texture inside is influenced by the friction factor of the machine. I've got no idea if you were using yeast or sourdough for this recipe but it doesn't really matter because in both cases the fermentation process is happening faster the more heat you introduce. As you've been baking all 3 loaves at the same time it seems that the Ankarsrum heated the dough up most and the KitchenAid much less. I've been mixing my bread dough by hand for a long time till I got my Artisan bowl lift 5.6 L 10 days ago, and I was worried about the friction factor. Strange enough, same as mixing by hand, the temperature of my dough dropped significantly when mixing with the machine. The same thing does not seem to be true for the Bosch or the Ankarsrum. That's why you have a different texture inside your 3 loaves.
It's the Classic (K45SS). It's the lowest wattage of tilthead and and originally designed by Hobart. The Artisan is the most powerful Tiltedhead at 325 watts.
I've been a Kitchen Aid owner for almost 50 years. I, too made the mistake of adding too much flour to breads. Then I discovered weighing ingredients. Problem solved. If you insist on volume measuring, I suggest the pouring shield.
I have been making dough with my 6 quart KA pro for 15 years. I have had it repaired twice and should have traded it for the 8 quart KA with the dc motor. Oh well. But I feel Ive gotten my money’s worth. It lives on my 5 foot bakers bench and is convenient to use. I could be sold on buying a different brand if my KA dies. 😢
This is like comparing apples to oranges. In place of that Classic tilt head 250 watts, the very starting point of KitchenAid stand mixers. You should have had at least a Pro600 bowl lift 575 watts to comparably compare.
pre-mixing flour and water with a stand mixer is a waste of time in my opinion. I mix by hand the flour and water with a spatula in a large plastic bin (the kind for dishwashing) until all flour gets incorporated, then throw it into the stand mixer.
I just watched your video and don't agree with your con's on the KA mixer. I bake two loafs to sourdough bread a week. I have never had a problem with the on off knob or adjusting the speed. My 6 qt KA mixer has worked flawless for over 10 years.
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?
It's 10 days ago that my KitchenAid Artisan bowl lift mixer with 5.6 L bowl was delivered. It's got a stronger engine then the tilt-head mixers and comes with a different dough hook. Before ordering I had checked with KitchenAid and they confirmed in writing that it can easily handle 3.7 KG of 50% hydration dough (I think, not sure now but it was a much heavier dough than I would ever have the wish to handle). The instructions for this machine are: dough-hook only on speed 2 (no time limitations), beater on speed 1/2 till 6 (no time limitations either). I've never ever owned a Standmixer in my life and for the last year I've been mixing my sourdough bread by hand. I've tried a normal Handmixer for pizza dough which didn't work. Since it arrived I've been mixing bread dough nearly every single day (2 loaves, between 67-80% hydration) and I must say this mixer exceeds my expectations a thousandfold. For the autolyse with Levain I use the beater on half speed for 30 seconds, job done, everything incorporated. Mixing adding salt, splash of water 2 with the dough hook on speed 2 for 4 minutes, then another 4 minutes (speed 2) slowly adding more water as the dough can take it, done! The resulting dough is a lot stronger than what I ever have been able to achieve with slap&fold or any other method and it's better developed. And instead of up to 6 turns I only need a maximum of 3 sets which makes things even more easy for me. What I don't understand: why would someone wish to add more flour into his dough at a later stage? Water, sure! But why flour? What is the point of this? You add all your water 1, the Levain and the flour for the recipe to the bowl and incorporate it with the help of the mixer! Well, should I ever find a reason to do this, my mixer came with a splashguard that has a larger opening at the side which is inclined outwards. The other statement that one would have flour all over the place when starting the mixer I don't understand either. The flat beater does a brilliant job incorporating the ingredients in 30 seconds, on half-speed! There is no time for the flour to have any chance to go walkabout. Of course, I've been reading through the comments and found some complaining about stripped gears. Well, I've got a 5-year guarantee and promise of repair for 15 years. If it dies after that it's still money well spent 🤞. And, most important for me: it's got a small footprint. With 14 KG maybe a bit on the heavy side to move around as I need to do, but I've learned my lesson with lightweight toys and won't repeat it.
Okay, I just re-checked: The Artisan bowl lift 5.6 L can handle 3.7 KG of bread dough @ 55% hydration, the Artisan bowl lift 6.6 L can handle 3.9 KG of bread dough@ 55 % hydration. My two loaves are usually between 2 KG and 2.8 KG with between 67-80% hydration. And for those struggling with the dough hook on their tilthead machines: in case your priority lies more with bread dough (I seem to remember these machines were rated 1 KG of bread dough, probably 55 % hydration?), KitchenAid offers a "power dough hook" which by the looks might even be slightly better than the one that came with my machine. It's made from stainless steel and is dishwasher safe in case you've got a dishwasher. The 5.6 L was on offer the moment I bought it.
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?
I just bought an Ankersrum mixer, and can’t wait to use it‼️❤️
I have the Ankarsrum and I love it!!! It was a tiny bit of a learning curve, but it didn’t seem significant to me. It is an incredible mixer and I don’t feel the need to babysit it at all. It is also a beautiful mixer that I leave on the counter too.
Agree. No babysitting and it is a beast! Learning curve is minimal and watching a couple videos of experienced users help. Such as, mix wet ingredients then add dry ingredients because it needs less dry ingredients due to how it incorporates it.
Thank you for your reply. I'm like what in the world is this dear woman talking about. Babysitting? God bless her. She is probably more of a perfectionist than me or us.
It was very nice of her to take time to make videos for everyone.
Do you use the hook or the roll for high hydration dough?
@ I would use the roller. But they both will work.
We just purchased an Ankarsrum and I made my first loaf of sourdough with it this weekend. We had a Kitchen Aid for years but I didn't use it for making bread (hand mixed) so it sits put away most of the time. I've watched a bunch of videos on using the Ankarsrum so I knew what to expect. The only issue I think I might have had was not mixing mixing in the salt long enough after the autolyse which will just take time getting use to the mixer. The dough did come out fine and I got good oven spring. The process was much faster and easier than hand mixing so I'm pleased! We also made a batch of oatmeal cookies that came out great as well! I don't have any experience with the Bosch mixers but I love my portable Bosch table saw so I know they are a great company! :)
UPS today : ) I have a Blue Ankarsrum that will be here today, God willing. My Kitchen-Aid was about 35 years old. It was a wreck. All the plastic knobs had rotten off.
It was good to me. Talking like it was a person, lol I'm odd.
Just hang in there with your ank. It’s amazing
The Ankarsrum is the best. I have made 1,000s and 1,000s of dough's. Retired commercial baking. I looked like a snowman for many years. Thank you for the video.
Thank you for the comparison. I used a KitchAid for probably 25 years, well actually about three of them, as they cannot handle bread well. Even with my husband repairing them several times they just didn't do a great job especially with heavy dense doughs or large batches. I have had an Ankarsrum almost two years. It is wonderful for bread. Breads that I have made for years come out better with there Ankarsrum. I can do larger batches and it still does a great job with tiny batches of bread. I moved my last KA to the garage when the Ankarsrum arrived and I have not missed it at all.
I don't make bread that often but when I do it's usually a recipe that's from KitchenAid.
@@robertknight4672 Why do you need a recipe for bread? It's literally 3 ingredients.
@@salazam to have control and repeatable results with my sourdough I use formulas (recipes) all time and so do most bread bakers!
@@tgchism Wrong. There are too many variables. A good baker knows dough by feel.
@@salazam Feel yes, but if you want to scale a formula (recipe) or try to mix flours and be consistent, you have it written down!
I want to buy a bosch but since it was made in china I opted for Ankarsrum made in sweden, now I’m happy!
everyone that has an Ankarsrum ends up loving it!
Bosch mixers are made in Germany. And some in Slovania. But I have the Ank and love it.
@@n2skiing76 Slovania is a new one. There is Slovenia (previously a part of Yugoslavia), Slovakia (previously part of Czechoslovakia) and Slavonia (region in Croatia).
@@karstenhoff9158 and? Not sure what this comment means to a mixer. Im just repeating what I read. Here is the exact answer to where made. “Bosch mixers are designed in Germany and manufactured in Europe, including Slovenia”
@@n2skiing76 You wrote Slovania instead of Slovenia. Usually a typo that is inconsequential, but since there is a lot of confusion about those names, it is important to get the details right!
I have had multiple planetary mixers. I currently have the largest Pro-Kitchenaid mixer. Until 2 years ago, that's what I relied on to make sourdough and other bread doughs. Then, I purchased an Italian spiral mixer. It was a game changer. This mixer can handle 5 kilos of dough and the gluten structure surpasses anything I have ever experienced. I still have my planetary mixer for other applications, but all of my yeasted or sourdough doughs go through the spiral mixer .
What brand did you get?
Thank you for this video. It is exactly the type of content I was looking for. Interestingly, I clicked on the video expecting the results to say that with the Bosch you had to add way more flour. I just switched from a KitchenAid to Bosch, maybe four months ago and a consistent issue that I am having is that Bosch gives me really wet and sticky dough that I didn't have an issue with in the KitchenAid. I've been making bread for about 15 years, so I'm not a total novice and I am telling you I cannot figure out this machine. 😅 I have sought advice on forums and Facebook groups, and there are several other people that I have found that have the same issue… I don't know what answer is. We all have the issue of the dough seeming really wet and sticky, so half of the people tell us that we have over mixed it, and then the other half tell us that we need to mix longer. And we have tried all the ways and still there's no difference. We can never get a window pane. I have to always implement rest and stretch and fold periods to even come close to a window pane, at which point I feel like I might as well just be making the dough by hand. It's really weird! So to see that you used more flour on the KitchenAid was surprising! Thanks for making this.
Excellent presentation! Thank you.
Great video! The one point on which I would disagree is that the attachments of the Bosch are unnessary. In fact there are so many different attachments you can acquire separately this is a really versatile machine that you can turnm into a food processor! I am considering buying the Bosch.
I'm curious about that Bosch for non-bread (cookies, cakes, etc.) vs the Kitchen Aid. I bought a heavy duty kitchen aid thinking it would be great for bread. Now I just use it to initially mix the ingredients and I default to the stretch/slap and fold method. Sometimes I just mix by hand. I can only seem to get the mixer to properly knead the dough if it's a stiffer dough (pizza dough).
I stripped the gear in my artisan making bagels because I went past speed 2 on the speed setting, opps. So, i want to move up on a dedicated bread dough machine. I want the machine to run until the dough is fully kneaded so the Bosche or Akersrum is the contenders. Do you have any problem with long kneading between these two? Heat etc.
Great review! I love my Bosch. We have used it 3-4 days a week for over 15 years. True workhorse. If it dies, I will most likely purchase another Bosch. Maybe with the stainless bowl
They truly never die haha! So glad you love yours too!
I make what I think is a lot of bread, but I'm told it is a ton of bread. I started with the kitchen aid, after I broke the gears for the 2nd time and had issues with grease dripping down into the mixing bowl when the machine gets hot I moved to the bosch. Liked the bosch. It broke on me a couple of times as well. Being without a mixer a couple of months at a time while it was serviced was frustrating. After the 2nd time I decided I wanted a generational machine. One that would continue to work forever and can be passed from generation to generation. Can't afford a Hobart. Settled on a German Haussler Alpha. It was more than I wanted to pay but I was frustrated with the consumer options so I saved up and purchased one that had been returned so I got a discount. It is a chain driven workhorse that I love. I thought I would have buyers regret spending so much on a mixer, and I did until it arrived and I used it. After a month I would buy it again in a heartbeat. It is an awesome mixer if you are doing a lot of dough.
Thanks for sharing😊
Thank you for adding that recommendation!
KitchenAid mixers really should be regreased every few years and KitchenAid uses the lowest quality food safe grease they can find. KitchenAids are fairly easy to disassemble and work on. Parts are easily available.
I stop using KA for bread since it started to leak grease and make a lot of metal noise, also the bowl loose every time the mixer was working with the dough. Lots of frustration. So, I only use it for cake.. 🤷♂️
If you keep breaking mixers... maybe it's not the mixers.
Ankarsrum isn’t new Been around since 1940. Just not as well known in the states as the Kitchenaide. I have the Ankarsrum and Kitchenaide love them both. But for bread Ankarsrum is hands down the best. I don’t own a Bosch but didn’t go that route cause of the research I did and a lot of plastic. I’m sure it’s a great machine also
Absolutely! Glad you love your Ankarsrum, it's definitely an amazing mixer!
I have a 6qt KA but it can't handle dough although it has a dough hook. I'm not surprised that they came out with the 2 minutes of kneading and your warranty is voided. I'm not risking it with mine. I think the commenter who said you need the commercial size to make bread is right. I keep it for the attachments I have for it. I use my Ankarsrum for everything. It's not hard to use, just different than KA. It comes with another bowl and cake and cookie beaters and whisk beaters for cream, meringues etc. You can also make big or small batches of stiffer dough cookies in the bread bowl with the roller. If you want to make six loaves I would use the dough hook it comes with instead of the roller. Ankarsrum is a winner my kitchen and it won't burn out or overheat. I hear the Bosch is good too. I have a Bosch dishwasher and it's the best.
"Commercial" and "Kitchen-Aid" do not belong in the same sentence.
I find that home bakers that add more flour to a recipe when using a kitchen aid are usually not giving their dough nearly enough time in the mixer to extract the gluten. A properly hydrated dough will look like a sticky mess and stick to the bottom of the bowl for the first 10 minutes. Then it will start to come away. Higher hydration doughs could take even 20 minutes or more.
You are correct. Although your times are a little off. 20 minutes is a long time to knead, I find I get the "side-bowl slap" after about 5-7 minutes. Also, gluten isn't extracted, it's developed.
@@salazamThe gluten already exists within the flour- it does not need to "develop". It needs to be extracted via mixing with water and then the gluten 'structure' develops.
@@salazam My times aren't off. My times are real life experience. If your dough is done after 5 minutes, its because your dough is lower hydration than mine.
Does anyone have an issue with the bosch getting dough squish through the center thing down under the bowl? This has happened the last 2 times i have used it and i am very disappointed.
I have Bosch compact, 2 years old, now I have a problem to put in attachments, they do not go in how it should be
Thanks for doing this review, I think your results were fair and accurate. I bake four loaves every other week plus a few batches of other breads. Started with a KA and liked it but even with only 6 1/2 cups per batch the gears stripped twice. Only got a couple years out of it. Bosch was my second choice and I think I would be happy with it, but I sprang for the Ankarsrum and like it. There is the learning curve and the baby sitting but I found the leaning curve to be quite short and once you do learn the baby sitting is less that a minute. One of the things that made me go with the Ankarsrum is the stainless bowl. I like that there is no plastic other than the scraper and kneading thing.
Thanks for your comment! Love the metal bowl as well with the Ankarsrum, for sure. And I'm so glad the learning curve wasn't too big of an adjustment for you. I know everyone loves their Ankarsrum!
I love the Bosc. I make bread about once or twice a month. I generally make more than one loaf at a time and freeze them. I've never made anything but bread in it. I have a hand mixer that I use for cakes and icings and cookies. I keep the Bosc in a cabinet not on my counter top. It is very heavy though and it's difficult for me to lift. And the clean up is more time consuming than I like. It makes great bread though so it's worth the time and trouble. I probably bought it 15 years ago.
The website isn’t working or it’s just me is it a region thing?!
Just on a side note, you really shouldn't ever have to scrape down the Ankarsrum, but you have your bowl scraper in the wrong hole. The bowl scraper always goes in the front (smaller) hole, the bigger hole is for the dough hook (which I never use). But I do always think the Ankarsrum makes the best dough, the kitchenaid (never used a Bosch) makes GOOD dough, the Ankarsrum just makes it a tad nicer
Yes, I was going to say this.
That's the "learning curve" she was talking about, lol.
From someone who runs I micro-bakery, I would add that if you are going to invest in a KitchenAid for bread making, it needs to be the 8 Qt. Commercial model, KSM8990. It features a 1.3 HP DC motor and more robust transmission. Much quieter than their Pro 600/700. KA offers discount programs for many people and once verified, you can log in and buy it for $679.99 direct with free shipping. Cheaper than the Ankarsrum and very versatile.
For sure, thanks for adding that opinion!
Where’s can I buy this please
KitchenAid site @@vannguyen-nb3wm
The second month the kitchen aid gears broke and thankfully changed it for free I will look into the second one if it’s available I will buy it for making bread thanks for the video
I wonder if a kitchenaid pro would have a different result
Yeah absolutely. Orson Gygi Blog does a comparison with that one as well. They do perform slightly differently. I wanted to compare just their base model, but it would definitely be worth looking into upgrading if going the KA route.
I am currently using a Kitchen Aid for bread making that I inherited. It works fine, I don't have trouble with the speed lever binding or in otherways being troublesome, but with the lever on the side of the machine, the speed setting is not readily viewable which I don't like. Also the dough climbs up the dough hook which is a pain as its not mixing in well. Not sure what size I have but mixing two loaves is really the limit. One final note about the Bosch which you did not mention is: They are insanely LOUD! Best Wishes
I was pleasantly surprised at how quiet the Ankarsrum is. I can still listen to podcasts with it running. Could never do that with the KitchenAid.
The "normal" tilt-head standmixers from KitchenAid only come with a simple dough hook that doesn't seem to be able to do a good job.
But: some of those models do come with a different hook which works great for bread mixing. If someone is using the mixer mainly for bread dough it is worth it to buy this different hook.
You prefer roller or hook for bread on Ankarsrum?
Can you make just one loaf of bread in a Bosch? I was going to buy one but I read the larger mixers don't do well with small batches of baking and I am not a bulk baker.
Will make one. Loaf.
Did you know that there are notches along the speed control groove to hold the knob in place on the KA? If you slightly lift the knob before changing speeds and then lowering it into a groove, it will slide a lot easier. I don't make bread, but if I did, I would get the Ankarsrum.
She's just exaggerating. There's nothing wrong with the lever.
Doesn’t the Kitchenaid need to have its “grease” changed inside the gearbox periodically also? I don’t believe that’s necessary for either of the other mixers.
Aren't you supposed to lock the arm of the "Ankersherm"?
I have used a Bosch for almost 20 years. It’s hands down the best in my opinion because it was made for bread baking and it handles freshly milled flour very well. Bosch was the only stand mixer I’d ever used until a couple years ago I picked up a kitchenaid classic for $29. Wanted to see what the hype was. It doesn’t compare in any category to the Bosch. Not even to make meringue. I know others will disagree. However, I do like the many attachments available for the KA and they’re easy to find on marketplace for under $50. So I use the KA for the attachments and the Bosch for everything else. I’m sure the Ank is a good machine but not necessary if you have a Bosch. Bosch can handle more dough per both companies website and it’s easier to use. Good video!
Can the Bosch handle 2kg of bread dough at a time. I typically make 2 1 kg loaves of sourdough bread hand-formed boules as opposed to pan breads. Right now, I hand knead (Rubaud) but had been thinking about the Ankarsrum (ElectroLux). It's expensive though.
Yes it totally can fit that!
@@loskitchenco6973 good to know. Thxs
@@danielnichols3594 Kneading bread is a myth. Once the ingredients are combined, all you need is time and the gluten strands will develop on their own. Punch it down and fold it to keep the crumb small, but kneading is not necessary. Just a ploy to sell these over-priced appliances to lazy house-wives.
I make bread by hand for about 20 years . But now I am looking for a electric mixer . Normally I use about 1200 to 1800 gr of flour. But if I see how much dough sticks on the bottom and on the hook . I can not help but be disappointed. Ireland
I love the “if you do, I’m so happy for you.” 😂 Another thing to note about the Kitchen Aid in regards to bread making is that Kitchen Aid has said that you aren’t supposed to knead at higher than speed two or for longer than 2 minutes, otherwise you void your warranty and risk overheating the motor. I don’t know about you, but I don’t know of any bread recipe requiring kneading that that would be adequate for. 🥴
haha SO true about the mixing time!
Speed 3 is best for dough (halfway between 2 and 4). Never had a problem, motor never ran hot no matter how long I ran it. Maybe the newer ones are cheap, mine's 16 years old.
Great video. I am looking to buy a new mixer as i started using fresh milled flour. Im new to all aspects of bread making. I just want to buy one mixer and be happy. Lol I have a KA and am not happy. I'm so confused, im leaning towards the ANK but if i dont really need to spend that amount of money then i dont want to. thanks for your input!
Totally, it's a tough call! You'll never regret the ANK, but for the price point, you never hear regrets about a Bosch either. You'll love either one. If you end up getting the Bosch let me know and I can try to send you the latest sale.
I would like to buy one mixer and thanks for your video. I think I will choose Bosch
Wilfa Probaker without hesitation. I dont know about the Bosch but own an Ankarsrum for a year and still cannot do decent bread dough without babysitting the machine and tweaking the roller and arm. On top of that I find that the rubbing of the dough on the rotating sides heats it too quickly. It may be ok however for rye bread which does not require much kneading. But for wheat flour doughs like baguette, pizza or brioche which all require strong gluten development, without heating the dough over 24°C. Anybody wants to purchase my Ankarsrum?
I've had all, I think Kitchen aid is best for whipping, Bosch is best for cookie dough, and I really like the Ankarsrum for bread. I would love to love the bosch more accept that it really heats up dough, similarly for the KA where as this is not an issue in the Ankarsrum. however, I mostly do a no kneed / stretch and fold technique now-a-days. One thing to note, with all of them, is they favor a particular amount of dough to be good at kneeding. Like, i think the sweet spot for kitchen aid is probably a smaller batch, 500g ish flour.. The bosch I think prefers more like 1000g, and the Ankarsrum somewhere in the middle.
When I look at the 3 slices of the finished sandwich loaves and you compare them, what do you mean by "the tallest lift"?
You've clearly got the tallest raise with the KitchenAid and the smallest with the Ankarsrum, which means the dough development was clearly better with the KitchenAid even though you didn't have the proper dough hook.
The texture inside is influenced by the friction factor of the machine. I've got no idea if you were using yeast or sourdough for this recipe but it doesn't really matter because in both cases the fermentation process is happening faster the more heat you introduce.
As you've been baking all 3 loaves at the same time it seems that the Ankarsrum heated the dough up most and the KitchenAid much less.
I've been mixing my bread dough by hand for a long time till I got my Artisan bowl lift 5.6 L 10 days ago, and I was worried about the friction factor. Strange enough, same as mixing by hand, the temperature of my dough dropped significantly when mixing with the machine. The same thing does not seem to be true for the Bosch or the Ankarsrum. That's why you have a different texture inside your 3 loaves.
My lowest line Kitchenaid has lasted over 30 years. I wish it would die so I could justify a Bosch
Which Kitchen Aid version is this one? Thank you.
It's the Classic (K45SS). It's the lowest wattage of tilthead and and originally designed by Hobart. The Artisan is the most powerful Tiltedhead at 325 watts.
@robertknight4672 , Actually, the Accolade is the highest wattage of the tilt heads at 400 watts. But they're scarce.
I really like my cheap Moulinex mixer, which is fine for only the casual baker.
That unnecessary attachment thing on the Bosch is actually also the motor.
I've been a Kitchen Aid owner for almost 50 years. I, too made the mistake of adding too much flour to breads. Then I discovered weighing ingredients. Problem solved. If you insist on volume measuring, I suggest the pouring shield.
I have been making dough with my 6 quart KA pro for 15 years. I have had it repaired twice and should have traded it for the 8 quart KA with the dc motor. Oh well. But I feel Ive gotten my money’s worth.
It lives on my 5 foot bakers bench and is convenient to use. I could be sold on buying a different brand if my KA dies. 😢
This is like comparing apples to oranges. In place of that Classic tilt head 250 watts, the very starting point of KitchenAid stand mixers. You should have had at least a Pro600 bowl lift 575 watts to comparably compare.
I had one. It had good power and versatility but still did not knead the dough very well with either the C-hook or the S-hook.
Kitchenaid is the same price as ankasrum in Europe
pre-mixing flour and water with a stand mixer is a waste of time in my opinion. I mix by hand the flour and water with a spatula in a large plastic bin (the kind for dishwashing) until all flour gets incorporated, then throw it into the stand mixer.
I just watched your video and don't agree with your con's on the KA mixer. I bake two loafs to sourdough bread a week. I have never had a problem with the on off knob or adjusting the speed. My 6 qt KA mixer has worked flawless for over 10 years.
Of all the things wrong with that mixer, the switch is definitely not one of them.
America’s test kitchen did reviews for all 3 mixers in 2023. See you tube.
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?
Which mixer are you are referring to?
It's 10 days ago that my KitchenAid Artisan bowl lift mixer with 5.6 L bowl was delivered. It's got a stronger engine then the tilt-head mixers and comes with a different dough hook.
Before ordering I had checked with KitchenAid and they confirmed in writing that it can easily handle 3.7 KG of 50% hydration dough (I think, not sure now but it was a much heavier dough than I would ever have the wish to handle).
The instructions for this machine are: dough-hook only on speed 2 (no time limitations), beater on speed 1/2 till 6 (no time limitations either).
I've never ever owned a Standmixer in my life and for the last year I've been mixing my sourdough bread by hand. I've tried a normal Handmixer for pizza dough which didn't work.
Since it arrived I've been mixing bread dough nearly every single day (2 loaves, between 67-80% hydration) and I must say this mixer exceeds my expectations a thousandfold.
For the autolyse with Levain I use the beater on half speed for 30 seconds, job done, everything incorporated.
Mixing adding salt, splash of water 2 with the dough hook on speed 2 for 4 minutes, then another 4 minutes (speed 2) slowly adding more water as the dough can take it, done!
The resulting dough is a lot stronger than what I ever have been able to achieve with slap&fold or any other method and it's better developed. And instead of up to 6 turns I only need a maximum of 3 sets which makes things even more easy for me.
What I don't understand: why would someone wish to add more flour into his dough at a later stage? Water, sure! But why flour? What is the point of this?
You add all your water 1, the Levain and the flour for the recipe to the bowl and incorporate it with the help of the mixer!
Well, should I ever find a reason to do this, my mixer came with a splashguard that has a larger opening at the side which is inclined outwards.
The other statement that one would have flour all over the place when starting the mixer I don't understand either. The flat beater does a brilliant job incorporating the ingredients in 30 seconds, on half-speed! There is no time for the flour to have any chance to go walkabout.
Of course, I've been reading through the comments and found some complaining about stripped gears. Well, I've got a 5-year guarantee and promise of repair for 15 years. If it dies after that it's still money well spent 🤞.
And, most important for me: it's got a small footprint. With 14 KG maybe a bit on the heavy side to move around as I need to do, but I've learned my lesson with lightweight toys and won't repeat it.
Okay, I just re-checked:
The Artisan bowl lift 5.6 L can handle 3.7 KG of bread dough @ 55% hydration, the Artisan bowl lift 6.6 L can handle 3.9 KG of bread dough@ 55 % hydration.
My two loaves are usually between 2 KG and 2.8 KG with between 67-80% hydration.
And for those struggling with the dough hook on their tilthead machines: in case your priority lies more with bread dough (I seem to remember these machines were rated 1 KG of bread dough, probably 55 % hydration?), KitchenAid offers a "power dough hook" which by the looks might even be slightly better than the one that came with my machine. It's made from stainless steel and is dishwasher safe in case you've got a dishwasher.
The 5.6 L was on offer the moment I bought it.
Never use mixer for bread. Been making sourdough for 6 years.
Best bread.
Exactly. All you need is a bowl.
Monotone makes me sleepy.
What Americans call bread... 😂
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?
dont ever buy. broken in 3 months replaced with used one and broken again. they said "it is NOT for bread dough, can you see the menu". I was surprised. i mean not for dough? then for what?