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We put 12 stand mixers from KitchenAid, Kenwood, Ankarsrum and more to the test, to find the best stand mixers for 2023.

I am definitely out of practice shaping baguettes. Looking at my index I see it has been almost exactly 6 months, much too long. Based on the three baguettes I baked you can see the improvement with the shaping from the first to the third. Another variable is that I couldn’t find my preferred flour that I have been using for baguettes so had to use a flour I haven’t used for

This bake used my offshoot of Alan’s starter, a 80% hydration and all whole rye. The levain was whole wheat and was stiff and sweet. What is a bit different about this bake was that I used rye for the first time in a tangzhong, this one again has a 1:2 ratio of rye:milk. I had a bag of sweet potatoes so decided to add mashed sweet potato to this dough. Being still in Fort

Ilya recently started a thread linking to Martin Philip’s recipe on the King Arthur website for a IDY Pan de Cristal. I’ve always wanted to try baking this unique bread and I’m glad that I have now. I believe most recipes for this bread have some olive oil in them, so I added that. Also rather than mixing all the water at once, I bassinage the water gradually. I used my

This is my first bake using my new Ankarsrum Assistent to develop the dough. What they say is true, there is definitely a learning curve and I am at the beginning of that slope. This would usually take 30 mins from start of mix to the end of kneading in the KA mixer, not that I could safely do two loaves though. With my being totally new to this mixer and wanting to try both