Let's mix it up.
, an engineer and designer for the Swedish appliance giant Electrolux, who set out to create a compact countertop tool that could rival larger and more expensive professional machines and perform the tasks of many devices in one.
call for mixing doughs on medium speed, equivalent to speed 6 on a Kitchen Aid. But the KitchenAid manualrecommends kneading bread doughs only on speed 2, in order to avoid what it calls “high potential for stand mixer failure.” Meanwhile, the Ankarsrum easily runs at medium speed or higher, even when loaded up with 4.5 kilograms of dough., compared to my KitchenAid it makes far less noise, even when full of dough and mixing at relatively high speeds.
The Ankarsrum manual is mostly mute on the virtues of one attachment over the other , so I had to ask around to other Ank users I knew for advice. Answers varied, but the most common refrain was either that the hook worked best for high-hydration doughs , or—paradoxically—for very stiff doughs like those with lots of whole grain or extremely low hydration breads like.
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