I've done 6600g (14.5lb) total weight at 63% with the dough hook. Took a bit of babysitting though.

3600g (7.9lb) at 63% total weight with the roller/scraper. Again, a little babysitting was required.

I find 1200g-3000g total weight at 58-75% using the roller/scraper is where this machine's strength really shows.

I just made a 1456g batch tonight:

Flour (100%): 882.23 g | 31.12 oz | 1.94 lbs

Water (62%): 546.98 g | 19.29 oz | 1.21 lbs

IDY (.4%): 3.53 g | 0.12 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp

Salt (2.7%): 23.82 g | 0.84 oz | 0.05 lbs | 4.27 tsp | 1.42 tbsp

Total (165.1%): 1456.56 g | 51.38 oz | 3.21 lbs | TF = N/A

Single Ball: 728.28 g | 25.69 oz | 1.61 lbs

Add all the water (weighed) in the bowl.

Add the salt and the yeast (weighed separately before application)

Attach roller/scraper and let it spin at high speed for a minute while I weigh the flour.

On slow speed, add the weighed flour in three installments, with the first installment being 60-70% of the flour

Add each installment as the previous is absorbed.

Adjust the roller to a slightly off-center position and lock it down good.

Crank the speed dial to 3:00

Set the timer for 8 minutes or so, and walk away.

Increase the time if necessary.

I'm looking for the dough to pull away from the roller and scraper. When that happens, it's done.

Minimal cleanup. Perfect every time.

I love this freaking machine.