Best Stand Mixer for Bread Dough

Factor to consider choosing the best stand mixer for bread dough 

What is the best stand mixer for bread dough? This question gets asked a lot when people are looking at stand mixers.  

They know they want it to make cakes, cookies, mashed potatoes, and other non-bread items, but what about bread dough? Is there anything special about choosing a stand mixer for bread dough? 

Bread dough is a mixture composed of flour, water, and yeast. Not all stand mixers are equipped with the same features to knead bread dough. 

The best stand mixer for bread dough will depend on what you need your mixer to do and the ingredients you use. While each stand mixer may be different (i.e., KitchenAid vs. Sunbeam) in overall design, there are certain features available that can help determine which one would work best for you. 

Bread Dough Capacity 

Stand mixers designed for home use usually have smaller capacities than commercial mixers used in restaurants and large bakeries. Because of this, if you do a lot of baking, you might consider getting a larger model. 

The smallest capacity for a stand mixer is five quarts, and the largest is nine quarts, but most home cooks will want one that holds at least six or seven quarts. Bread dough can be challenging to work within small batches because it has more gluten than other types of dough, so it can become rubbery and hard to handle if there isn’t enough space during kneading. 

Better bread-dough mixing results may also be achieved with a slightly larger bowl because adding more flour allows for longer kneading times without stopping. 

Mixer Attachments 

Most stand mixers come with several attachments, including a paddle, whisk, and dough hook. The paddle attaches directly to the motor base and is typically used for mixing batters, creaming butter, or sugar, and whipping cream. 

The whisk attachment consists of a long handle with wire loops that resemble a balloon whisk. This attachment is suitable for beating eggs at high speed because it does not leave as many clumps as the paddle. 

The dough hook is designed to mix bread dough at low-medium speeds without causing toughness. 

Mixer Speed  

Speeds on stand mixers range from low to high, with some including a notch between those two settings called “pulse.” Many models also include an even lower speed setting meant solely for use when kneading bread dough. 

Most home cooks will only need the first three settings but having an additional five or more speeds is beneficial for those who bake more than just bread. 

Also, when using the dough hook attachment to mix bread dough, it is best to go at a slower speed. That way, gluten in the bread does not get overdeveloped, making bread tough and rubbery. 

Mixer Motor Power 

The motor on stand mixers varies depending on the price point. More robust engines are needed for heavier ingredients like bread dough because they tend to be denser and could cause damage if mixed too long at too low a speed. 

So, you want your mixer to have enough power to handle what you are mixing without slowing down or stopping during the process. There are two motors available on stand mixers for both home cooks and professional bakers: planetary and direct drive. 

Planetary motors are less expensive than direct-drive models, but they can stop when overloaded, whereas direct-drive engines run until the ingredients are fully incorporated. 

A heavy-duty motor is recommended if you are kneading heavier doughs, a common practice among commercial bakers. Planetary mixers with high wattage (over 1,000 watts) offer more mixing power, especially if you are using dough hooks that need a lot of energy to get through thick or tough bread dough. 

Mixer Bowl Material 

The material from which the mixer bowl is made determines the best stand mixer for bread dough because it will determine how nonstick it is. Glass bowls look nicer. Still, they scratch more easily than stainless steel bowls because glass is a softer material. 

On the other hand, stainless steel tends to be more durable and does not scratch as much, but it can discolor over time. Some chefs recommend avoiding plastic, which can stain and retain odors because of its porous surface. 

Some professional mixers use aluminum bowls because they are lightweight and heat up quickly. However, thicker metal bowls work better for heavier doughs, while thinner ones are designed for lighter batters. 

Mixing Speed 

The mixing speed on stand mixers ranges from 60-160 rpm, with speeds often controlled by an adjustable dial or button rather than a trigger like the one found on hand mixers. Mixing at too high a speed can cause batters to overflow and doughs to be overworked. 

A slower speed is usually sufficient for most batters if you are balking at home. The only exception might be beating egg whites or heavy cream because they require more whipping power.  

If whipping egg whites, the mixer should come with a whisk attachment rather than a flat paddle that cannot handle such lightweight ingredients.  

Also, mixers with an adjustable speed dial may be beneficial in this application because it gives bakers more control over how fast to whip up delicate ingredients and needs some muscle behind them. 

Price 

most people believe that for dough making, a lower watt motor is enough and less expensive machines are good enough because they only make dough. This is not true. The price should not be the biggest factor in your decision, but you should also consider what you get for your money. 

The Difficulty of Making Bread Dough for Stand Mixers 

For stand mixers, bread dough presents a unique set of challenges for a variety of reasons: 

1. When compared to other foods, such as cookie dough or cake mix, bread dough is quite stiff, and mixing and combining it thoroughly requires a lot more power than a runny mixture. 

2. Because bread dough requires proper gluten development, mixing is not simply for the purpose of combining ingredients, as is the case with most other foods. With bread dough, the mixing process must be lengthy and meticulous. For instance, while a simple cake mixes or cookie dough requires only combining the ingredients, bread dough requires kneading, sometimes at high speed for up to 20 minutes, depending on the type of dough. 

Thus, the combination of mixing a tough and hard dough and having to mix/knead for an extended period makes bread dough a job that is best suited to more powerful stand mixers. Using anything less than a heavy-duty stand mixer on a regular basis for bread dough will quickly cause your stand mixer to wear out and break down.