I usually do 2 kilos all in. most of the time I am aiming for 6 x 250 balls. will also do bread at ~1.25 kilo x 2 loaf at a time. 60pct hydration for pizza and ~77 pct for bread. With that, the Artiste was working. sometimes binding, and the plastic bowl would flex. sometimes a lot. I dont think it mixed as well as the kitchenaid, but it also was not struggling as much as the KA with the same weight of dough. Most of the time, the dough just got on the hook and went round and round without any actual kneading. it would push the salt in front of it and never work it in.. adding olive oil and that never got mixed in either. Maybe it was just my unit.
I know it is at another level, but the famag works much better for dough the way I am doing it.
on the other hand, the NMA was magic with cake batter, brownies and making frosting and whip cream.
