I was reviewing the thread started by TyroCook in the hopes of finding a solution to my problem. As I felt I might be highjacking the discussion I kneaded to solicit opinions separable from TyroCook's.
I have been using my KA 6 quart for a couple of years to make artisan bread. I am an avid baker and routinely make bread at least once a week. I also make a variety of other baked goods but bread is the mainstay in my kitchen bakery.
My issue is concerning a middle ground for the type of mixer that will be durable. My KA is dead and I won't be reviving it. I am thus in the market for a mixer that will handle my batches of dough. I won't be able to continue baking until I buy something else.
I routinely mix between 2000 and 3000 gram recipes with 64-68% hydration. I have looked into all of the varieties discussed in the above mentioned thread and they won't do. I am now considering the GLOBE 5 QT.
The reason I'm considering this machine over others is the hub; it accepts KA attachments. The mixer seems to fulfill my requirements, but it has a duty cycle of 7 minutes. My mixes frequently require more than this amount of time for sufficient gluten development.
I also would consider the UNIVEX SRM8 and perhaps the Anvil. Outside of these I am trying to avoid 8 quart mixers as they are routinely too massive. 10 quarts are by the previous description also too big. The Hobart is too expensive.
Has anyone any experience with the Globe 5 quart?
Any feedback or insight would be of tremendous help. I wanna get back to my bread.
Thanks in advance,