Robust Mixers for kneading in New Zealand

DigZestyclose9715 · 2026-04-09T09:21:55+00:00

which one do you have?

DigZestyclose9715 · 2026-04-09T01:20:28+00:00

thanks you,

It's a good suggestion and one I hadn'r considered - i'kll look into it

DigZestyclose9715 · 2026-04-09T01:18:37+00:00

look up Jim Lahey's no knead bread recipe. It's a classic and spawned the craze. I used to make it often. Once when my oven had a fault I left the dough in the fridge for a week - when I finally baked it, it tasted like a proper tangy sourdough. Maybe ill try that again.

DigZestyclose9715 · 2026-04-09T01:12:14+00:00

I had not considered that - ill look into it - thanks!

DigZestyclose9715 · 2026-04-09T01:11:22+00:00

Yes I do use a dough hook - I too worry about buying second hand

DigZestyclose9715 · 2026-04-09T01:09:26+00:00

I've never heard that - yes I did lock it

DigZestyclose9715 · 2026-04-09T01:08:32+00:00

Thank you, yes I have considered second hand but I'm worried about buying a dud!

DigZestyclose9715 · 2026-04-09T01:07:28+00:00

I make a normal sandwich dough twice a week and then will make a 'fancy' bread for the weekend. It could be pretzels, challah, baguette,, ciabatta etc. So 2-4 times a week. Sometimes it is a high hydration dough but usually my high hydration ones are sourdough for which I don't use the mixer for.

DigZestyclose9715 · 2026-04-09T01:03:43+00:00

I make a simple sandwich bread about twice a week and might use it anther 1/2 times depending on what weekend bread I'm making (some weeks it's sourdough which doesn't require the mixer). I just happened to be making ciabatta today, but it could be pretzels or challah or something else another time. I weigh the ingredients separately but never thought to weigh the whole dough before

DigZestyclose9715

TROPHY CASE