An honest review of Haoi Pro Prial Spiral Standing Mixer

While the Kitchenaid is far away and far from the most famous bark In American kitchens, most people who cook bread or pizza often know it's always the best in the wrecked dough. Puschenaid mixers are the planetary mixers, which means they are just basically rotating on a fixed point, and even in the hooks in the dough, not very good at forming glusten. Thus, many bakers at home seeking to stand spiral mixtures, which are better to produce strong, beautiful silky dough.

However, the problem is that most standing mixture spirals are very large – and expensive. Among bread enthusiasts in Nerdy hubs like r / breadTHE Italian-made Polag Billion famous – but only for those with up to $ 1,500 to spend a mixer that is relatively limited to making bread dough.

ATTEND AlligatorThe company behind Those unreliable furnaces at home pizza that the fermentation bros across the country were used to make the full chush of Neapolitan chest, and the most recent offering, the Halo Pro Spiral Mixer.

Alligator

To its advertising copy, Alligator Took the thin covered jabs in the kitchen. “Mixing the experience we got from using other domestic barber films leaving us disappointed,” read it. “The dough is simply not mixed correctly. This clumpy got and stuck in the dough hook.” And honestly, they're right. When my cetchenaid should face more than the value of a value of a pizza or a batch of cookies, it is true struggle. After four or five minutes of the medium dough mixture, it begins to heal and always jump over the counter, and I always spend my dough by making sure it's enough to be enough. Halo Pro hopes to solve problems, promise “Artisanal-Bakery-Level“The consequences, at least one point at the price are $ 800

Ooni sent us Halo Pro to try, and here we think after a couple of belts.

First impressions

Immediately get out of the box, clearly this machine is a countertop stunter. My baby-pink kitchenaid couldn't appeal to vintage, which I had since I had before I was 20, but it was beautiful and modern. It also surprised to compact considering bowl a whopling 78 fights compared to my kitchen complex (even if my dinky apartment kitchen looked at the least professional). It is controlled almost in the entirety of a large knot above, which you can use to adjust mixer speed or set a timer to make sure your dough is not overworked.

In addition to the Spiral Hook, Ooni also included a paddle attachment for the beat of the cake batter and cookie dough, with a whisk to flow with buttercream or fluffy whipped cream. I haven't used attachments yet, but they look similar to those who have a kitchen revenue, even if the sides of the paddle to help withdraw the boat, as an upgrade. Ooni's attachments are heavier and feel more stable than Kuschchenaid, even when the time is going to say whether they are or not to be – or the engine – as strong. My Kuschenaid endured 13 years of abuse of many dough, and even if it's not good for making bread, Ooni has a lot of filling shoes.

How did I try this

Once I took the mixer and a lot of accessories from the packaging and gave them a wash, I then went out to make a batch of This serious food at Hoagie RollsOne of my favorite single-day locusts. I picked up all the mixtures of the drum, stripped it up to 25 percent, and strayed to go to see my phone while the mixer makes the task. When I returned, the dough does not look like I expected. If mixed with my kitchen, it was set it around the dough pots, forming a stiff, clumpy ball. This dough is different, a small slack and resemblance The “Pumpkin” form characterized by many flaws of ideal to determine gluten progress. When I delete the dough from the mixer for easy final digging, it was a silky in my hands and quickly passed the Trying to windowpanne.

Amy McCarthy

I don't, however, the account for more temperatures that the speed mixture of the Spiriral Miriver will reveal. In Kuschenaid, it is usually not enough to separate for a significant increase in temperature, but that does not happen to Ooni. My dough is pretty warm, which means it's easier to get easier than I expected. I have blocked it on the fridge to help slow down the fermenting process, but it is turned over within an hour. I quickly shaped my rolls, then waiting for them to testify at a final hour before it was put in the oven. After their cooking, it's clear that the rolls are too small, which means they are slightly pale and slightly dense. This is a direct result of my temperature issue, which has occurred because I do not account for the increasing heat during the mixing process. That's said, the mixer gives enough gluten structure that my rolls better rise.

It is known that the issues of this batch are likely to be my mistake, I have left to make a tie dough, but at this time, I used water clothes. That works like a charm, and my dough has emerged from eight minutes mixing at room temperature. It's nice to get up, easy shape, and cooked beautifully. Rolls are the same as a strong and strong, which makes them perfect for holding ton toppings in Hoagie. It's always a relatively strong rolls of hoagie, but after a stimulation of ooni, they're judged – if it's just a little better.

Amy McCarthy

After the Hoagie experiment, I put the Ooni on the test The Basic Sourdough Toaf that I make about once a week. Instead of mixing the dough by hand, I let the working machine, mix the dough to different speedspe speeds to determine if their dough gets enough gluten. After some time bulking counter fermentation and one night cold proof, the resulting bread has a high climb and an open crumb.

Amy McCarthy

And perhaps more importantly, I don't have to spend up and 10 minutes taking the flour to destroy all my tired hands while making the dough.

Should I really need the Ooni bitcher mixer?

If you regularly make a sourdough or sourdough bread, crust in pizza, or bagels at home, definitely thought the Halo Pro in a kitchen. This is for those who are serious about bread boats and mixes with the hefiter and more complex dough – and it makes it easy and panache.

Many casual bakers – the type that only cooks a batch or two of the cookies every few months – likely to find the size of the hulking and bread bread. In fact, if a sheet cake or a couple dozen cookies are your baked, may not be the best choice for you. The machine is not designed to work with small batches in the dough, which means that if you are with butter and sugar for your components together as my components are as bad as my ingredients.

Also good if ooni comes with more recipes or ways in which speeds are to be used and for how long. If you are used to developing your dough, it is likely to be intuitively, but if you are not, it is likely to be as bad and confusing at first. Considering the wealth of content Ooni creates around pizza ovens, it is likely that recipes come, but now, it is good to trust the promising bloggers and optimization tips and tricks.

Adhability

• Looks good at the counter and didn't take a lot of space
• Very strong and well-made, did not jump across opponent if kneading dough
• Included is very strong and – bonus – safe with dishes safely
• Quiet quiet, even when handling many batches of dough
• Does a great job to build bread and pizza dough

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• Not good for small batch bin
• Slightly larger than a kitchen

The judge

If you are the type of person who spends a lot of time fiddling with hydration percentages, rich recipes, and add hammeres can be a great addition of your baked pan. Thus, I don't think it's a gadget for a new baker's baker in the storm. If you are not familiar with what your dough looks like it is fully reinforced, it's easy to change – or without mixing with any mixer, and the ooni don't have an exception. But for the Sourdough FreaksThis mixer is attractive.

The Ooni Halo Pro Mixer is available at Alligator and Williams Sonoma.

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