Bernardi My Miss Baker (detailed review)

[@the_bread_code]

Small Update from Bernardi: The difference between My Miss Baker® and Miss Baker® PRO is about the speeds (same 10 liters bowl and same dough capacity). My Miss Baker® has a single speed (42 stokes/min), Miss Baker® PRO has 5 speeds from 35 to 65 stokes/min. The My Miss Baker® is mostly aimed towards homemade bakers. The Miss Baker® PRO for enthusiastic homebakers and professional use: pandoro, panettone, very high hydrations (until 100%) are possible. To conclude, Miss Baker® PRO XL is the biggest model of the Miss Baker® range. This model has 20 liters bowl for 8kg doughs. As of pricing, please use the form on Bernardi's website to get a custom quote on the product.

[@Qas22w]

hi, do you still use this mixer? Can you tell me if it can make low hydration dough like bagels, or is does it produce a worse dough than a regular spiral mixer?

[@pompeyexileuk205]

I have a Ankarsrum mixer and it does bread dough great for me. It can mix a lot of dough too, about 5 kilo max.

[@oneofmany7051]

I finally bought an Ank about a month ago and LOVE IT for mixing bread dough.

[@bluewren65]

You can also do everything with an Ank, whereas the My Miss Baker is a one trick pony. Fine if you have a large kitchen and lots of money and you make lots of bread. Not for me.

[@voidremoved]

yes the ankarsrum, in my opinion, is the best home mixer. But if I was running a business I would want the thing in this video. Ankarsrum is not that great when it is getting full. Does good though. Bit of an investment but I cant use my hands to mix dough... And Im a clumsy gorilla so I needed something that is hard to break. The assistent is built like a tank. Sounds a bit like one too... But yes it has the attachment options too. The grain mill is weak, wont grind fine enough but I still make use of it. Good attachments to make sausage and processing fruit and veggies out of the garden too.

[@owenchen6576]

My Ank does wonders at kneading and is easy to use and clean as well.. I would actually like to see how the mixer works but there is just too much unnecessary chatter..

[@joeees7790]

@@oneofmany7051 ditto

[@sarcasticsasquatch]

Man I don’t have any social media but I just wanted to tell you that after probably like 4 months of making sourdough every weekend and some weekdays. I made a loaf that really meant a lot to me and I was so so proud of. The whole process has been enjoyable and its cool to eat what you bake no matter what, but there is nothing like breaking through and achieving results that make you proud. All thanks to you!!!

[@the_bread_code]

🤩 thank you

[@AviadMD]

One more vote for the Ankarasrum. Will handle 5kg, from super sticky to stiff pasta dough. Takes a bit of time to get the hang of it but it's simply an amazing machine

[@nwmgnoe316]

The side tracking is fine , your videos are informative and enjoyable , keep up the good work !

[@andrewmalone4654]

To your problem with that dough that kneaded for an hour or more and came out strange: what you're looking at there is broken gluten and an excess of oxygen. You absolutely can over-knead dough and the results are (a) gluten that starts to sweat and squeeze out the water in the dough and (b) too much oxygen is incorporated in the dough. So the gluten structure weakens, looses elasticity, and looks shiny as the water is released. The excess oxygen destroys the carotenoid pigments in wheat flour that are responsible for the creamy color of the flour and the beautiful wheaty flavor of the bread. The nice creamy flour slowly turns into toothpaste white color, very much the way oxygen whipped into egg whites makes a snow-white meringue. Nice to see that little mixer in action though, I use a larger version at work that holds about 100 kg of dough and I love it.

[@christopherboyd7335]

Hello Tks for the video. I was pleased to hear your comment at about 10:50 on the variability of flour hydration and its impact on hydration of a dough. I had multiple failures trying to make high hydration doughs (80% ish) till I did a small test. Placed a 100gm sample of each flour as it comes from the store (Where I store it) in an oven at low heat (90 deg C) for half an hour- then weighed it again.The moisture content varied between 11% and 6% for the different flours (AP=11%, Whole meal 6%,Strong White 9%, Rye 10%, spelt7%). With the aid of spread sheet I was then able to adjust the hydration of a blend of flour to give me 80- to 85% hydrations and best ever oven spring and crumb. I did use a poolish which made a massive difference to quality. You are the first person I have heard mention the need to check moisture of your flour!

[@dorothywandruff2121]

Very informative. I look forward to hearing more. Cleanup is almost as important as dough development. Who complained about videos being too long? I’m always riveted.

[@LucScheltens]

ever tested the Ankarsrum mixer ?

[@the_bread_code]

Not yet 👍

[@matthewjamesduffy]

The best mixer for panettone! I can’t wait till they are shipping to Canada!!!

[@simplybeautifulsourdough8920]

I love you're longer videos! They give me more information, and more information makes me a better sourdough baker. Having said that, I don't really knead my dough. At least, not much. Maybe I would have a better crumb if I did? Of course, I'm at 65% hydration most of the time, so that's probably my biggest reason.

[@the_bread_code]

Thank you very much!

[@garylester8621]

Did I blink and miss the machine in action?

[@the_bread_code]

😂

[@szaboaz]

It's funny when you hover over this video's thumbnail and it shows a short animation from the video. It reminds me of the dance moves from the meme "Dimitri finds out", LOL.

[@lorenzogran5082]

Hi, i don' t understand the final hydratation Is 60% or 80% thanks

[@Krzychukrk]

Hi Hendrik! Successful baking in 2022:) For the issue with the cleaning of the pot or any dough container, I recommend using a flexible and round piece of plastic, something like a round scraper. For me it works perfectly, I use a sponge only after no visible dough is left on the pot. I saw that trick working in Proof Bakery with their industrial mixer.

[@the_bread_code]

Thank you!

[@SAW_Coffee]

Wondering if the Bosch has different speeds. With planetary mixers, to bring the dough together you have to increase the speeds as the dough slowly develops. Thanks for the great videos.

[@sherikauffman7214]

I just wanted to tell you that I don't think you talk too much. It makes you seem more relatable.

[@the_bread_code]

Thanks 🥰

[@audreywinter6910]

Fascinating mixer, but non-removable bowl requires an employee for the cleanup. ;) I have an interesting report regarding the par-baked bread. These days I have more people to share my bread with, so I started doing two breads in the same bulk fermentation, so they are completely the same except for that I finish baking one bread and bake the second only 25 minutes in the dutch oven at 230°C. Last weekend we ate one bread the same day and it was wonderfully moist and fluffy. Just the next day we got the second loaf out of the fridge and finished baking (when it's longer than a day, we freeze it). The par-baked bread was distinctly less moist than the first one. Of course it's still better than any bread from the supermarket, but there was a detectable difference. Maybe something to be considered for the mail-bakery, since you can't deliver the bread frozen. I am pretty sure that it is better to freeze the "Rohling" as soon as it is cooled down, because fridge tends to dry out things, even over night. Yes, the bread was packed in a bag.

[@johncspine2787]

Does Hobart sell there? Power requirements might be too different. I have an Ankarsrum but rebuilt my Kitchenaid..the Ank arm slips no matter how much I tighten it. I’m sure it’s just me not understanding how to use it..

[@the_bread_code]

Thanks. I'll check that out 👍

[@lazyscream7]

An advice if you wanna clean better and faster the macchine. After taking off the dough use a wet sponge for dish or something similar. Every time time it get dirty dip it in clean water and repeat. Never let dry out the dough it's very hard ti take out

[@the_bread_code]

Grazie 🙏🏻

[@cfazio]

I wanted to buy the Pro model but They aren’t available in the States.

[@LawyerPanda]

The machine seems to use the Rubaud method of mixing, which I've seen other KZbin bakers (yes, I do watch other sourdough bakers - my apologies 😬) use. That method is incredibly exhausting for me, but does yield some good dough strength. Also, I can't imagine people actually asking for shorter videos; I learn so much from you! The information you impart cannot be synthesized into a 1 min video.

[@cv1683]

Plz mentione the brand for your micro scale

[@B2000Z]

I love your stuff , but you really need to give the machine more screen time , and less talking head.

[@RovingPunster]

8:24 "The dough was already looking quite good." (reality check: if you look closely, the too small batch appeared to be clinging to just one of the two arms, and thus was not getting kneaded at all at that point in the cycle). Interesting design, but clearly there is an unspecified minimum batch size number in involved that would render the machine impractical for most home cooks.

[@PaulJoynes]

I purchased a Sunmix 6 spiral mixer and have been very happy with the results. Like your mixer, mine has to be cleaned with the bowl and agitators in place. I have found that using a spray bottle to mist the bowl and dough hook and then scrubbing with a nylon dish brush makes quick work of the cleanup. It’s too bad that the mixer which you reviewed appears to only be available in Europe, it would be a fun option for us North American bread bakers to consider.

[@mikhailcho4287]

Have you also tried Ankarsrum, the movement of it is very different from others' And I very appreciate that you didn't just simply throw away the strange bread, I can see you have love and respect on bread

[@brandifytv5944]

Hi Hendrik and thank you so much for sharing your knowledge with us, it is invaluable! I have an off topic question. How do you know the bread inside is cooked in every circumstance no matter what shape is the bread, what cereals is used, the water content, etc? Thank you so much Hendrik :)

[@oneofmany7051]

An instant-read thermometer will do the trick. You should be able to find info on internal dough temperatures for different types of breads. Some bread books, like those by Peter Reinhart, will give a bake time for each recipe as well as an internal temperature for a finished baked loaf. The ranges I have seen are between 185 degrees Fahrenheit and about 210 degrees Fahrenheit, if memory serves me correctly. Just stick the instant-read thermometer in the middle of the loaf, making sure it land somewhere in the middle of the inside, if that makes sense. You don't want the thermometer to go through the bottom crust or be too close to the top crust in order to get an accurate reading. Yes, you will have a little hole in the middle of your loaf, but it has no bearing on the taste or crumb.

[@brandifytv5944]

@@oneofmany7051 Thank you for your answer, it is actually the same he gives in one of his video that I watched after asking this question ^^

[@cristinasavin2702]

Thank you!! I really liked your video. I am trying to decide whether to buy the smaller (10liters) Miss Baker PRO, my biggest concern being what would be the minimum quantity of dough you can mix in it. What was the quantity you had for the first trial in your video? I am also part of this IT generation which got the ‚bug‘ for baking. :) The bread making is a recent obsession but I have been making patisserie for a while. I have been to a Panettone course recently and the Chef was using a Miss Baker… I was fascinated and hooked!!

[@mattmallecoccio8378]

Help me! How can you know if your dough has fermented enough if you do not have a ph meter and if your fermentation sample isn't consistent with your full dough? I am tired of making awesomely active starters but making absolute frisbees with the awesome starter

[@the_bread_code]

Have you tried a stiff starter? Could you drop by our discord please? It's free and many people will be able to help you 👍. I'd eyeball around a 50% increase in size.

[@mattmallecoccio8378]

@@the_bread_code Is Discord social media? Because I have quit social media but I could see about it. I don't know anything about discord. What is it and is it secure?

[@mattmallecoccio8378]

@@the_bread_code I have tried a stiff starter. I could try it again

[@voidremoved]

well you should try to make sure if you are under fermenting or over fermenting? Seems more likely you over ferment? sight, touch and smell have worked best for me. As well, I had to lean towards less ferment time, as I had the tendency to over ferment all the time.... Thats just my advice and I am pretty stupid and I am a beginner, but I don't bake frisbees any more. So I would under ferment and then let it sit in the baneton a little longer to make up for the slight under ferment... plus pop it in the freezer for about half an hour before baking. A few times I got a loaf that is the opposite of a frizbee. way too tall.

[@jannicoboon3677]

If you knead too much the bètacaroteen in the flour will oxidise and the bread will become really white and lose flavor. Bètacaroteen is naturally present in flour and will give the dough the yellow-ish color. Adding salt should delay this process but i guess this mixer is just really efficiënt.

[@isabelab6851]

Happy that you have a machine that will be great for your business….I have been looking at the Ankarsrum… but I really don’t need it. I have been making no knead (Fullproofbaking) or baguettes using my antique KitchenAid mixer…unless I feel ambitious and knead by hand. I definitely don’t have room for more equipment! Wishing you a happy new year!

[@johncspine2787]

I bought an Ank when my kitchenaid started becoming unhappy. I’ve tried several times with it, the arm will not stay at the proper tension, it slips, and the action is so alien there is quite a steep learning curve. In the end I rebuilt my kitchenaid w new gears and grease. I’ll keep the Ank, obviously, but, I clearly need a lesson on how to use it…

[@4loveoffish]

Challenger bread pans website uses an Ank for its KIS sourdough recipe . The owned and inventor of the Challenger bread pan is demonstrating the Ank while he teaches how to make the recipe using the mixer. They also sell the Ank on his website

[@lbamusic]

Nice hearing about this new mixer. Looking fwd to when you do a bake using the dough prepared by it - I want to see the crumb in particular..

[@wouterbruggink7501]

Hi, if you have problems with leftover flour in your mixer, try to add the water first, then the flour. 🤙🏻

[@tamastorok2443]

I was waiting for this

[@ozzyaararon]

I think, as you somewhat identified, the different kneading that Bernardi does is more effective at breaking the gluten than most if not all stand mixers. The motion is great to build and align gluten more quickly but it will also break it down more quickly. Once gluten is broken it cannot be rebuilt in much the same way as other proteins (you can't unscramble egg whites etc)

[@helenjohnson7583]

I thought there was a video you did which very briefly showed your stand mixer using a different attachment. I think it was a soft dough. The attachment looked ceramic and was a sort of tubular shape. It was very gentle on the dough. That really caught my eye but there was no mention of the difference in the attachment. Does your mixer have an additional attachment or perhaps it was on another channel? 😬 Thanks!

[@davidfuller581]

FWIW, bigger planetaries that use spiral hooks and spiral mixers work a lot better than the small planetaries that use the J shaped hooks, even for very high hydration. Somehow that agitator geometry makes for much better and quicker gluten development.

[@audrianaschroeder9505]

I so appreciate your videos! And your nice camera makes such a big difference :) I’m looking for something less than a thousand. What did you think about the kenwood products and similar products to the 500-700 dollar range?

[@markyfromars]

Bake with Jack said "YOu have to develope feeling about the dough" - beautifully said.

[@francisbarlow9904]

You missed out one important mixer.... The Ankarsrum, ideal for home baking up to 4kg of dough and as little as 500g.

[@rachellemazar7374]

Happy New Year, I enjoyed the review

[@VeretenoVids]

Very interesting. However, given the price point and the size of the machine I'll stick with my 28-year-old KitchenAid. I can't do a whole lot of hand kneading because of arthritis and other annoying joint issues, so my KitchenAid helps me keep baking! As you mentioned others had told you, I do use the paddle for really wet doughs. It seems to work better for me at least.

[@breadfan2938]

Thanks

[@marcelpacheco7878]

Seven minutes before you get to it?

[@hearthstoneplayerzeiti3191]

You have a video about finding out how much water the flour can handle can u poit me to it

[@marcopires5822]

I was considering buying this machine a while ago, but went instead for Grilletta HH, great machine for bread, even brioche or pannetone. I'd buy the Miss for sweet doughs, but with this price tag... Still, nice video. Gesundes neues Jahr!

[@the_bread_code]

Thanks for sharing. Will check that one out too. Happy new year to you too 🙏🏻

[@Cristiano7007]

thanks my friends for the new ideas.

[@charlesbruggmann7909]

1. How about trying a really difficult dough? Something like 70% bread flour + 30% whole grain rye? Seriously sticky! 2. There are lots of semipro or small pro machines around the €1’500 price point.: Varimixer (DK), Häussler (D), Dito Sama (F) and many others. I recently got the Ankarsrum for about €700 for reasons of price and weight - it is a bit different and takes a little bit of getting used to but can cope with 5kg of dough.

[@charlesbruggmann7909]

kzbin.info/www/bejne/mJLYZGaOfLeVn6s

[@lazyscream7]

This is the fact nothing can knead better that a double arm immersion kneader. Trust me

[@charlesbruggmann7909]

@@lazyscream7 very possible. Very possible but I had neither the budget nor the space. I would love a demonstration with a really horrible rye mixed dough - rather than ‘easy’ wheat doughs.

[@the_bread_code]

I'll check out the Ankars. Thanks 🙏🏻

[@MichaelRei99]

Have you ever considered trying the Famag mixer? I’ve heard very good things about that brand?

[@the_bread_code]

Never heard. Will check it out 👍

[@duranfe]

@@the_bread_code It's the same brand another commenter already suggested. The brand is Famag and the series is called Grilletta. Really popular among dough fans and even bakeries in italy.

[@SpencerPullenPhotography]

I'm in the same boat. I have a commercial Kitchenaid mixer. I can kneaded about 5 pounds of dough in it. It will do it, but it does not like to. Here in the US many are talking about the Famag brand. It's in the same price point as the mixer you are testing. It's a spiral mixer and can handle large amounts of dough and low to high hydration. I've seen these in many bakeries that bake bread. They do have models where the head tilts and the bowl can be removed. This is what I'm considering for my bread kneading. The distributor here in the US is "Pleasant Hill Grain" if you want to check them out. Great video and I appreciate how much work you put into these videos. Thanks!

[@jasonargonaut9112]

Seems to be the same principle as Alpha

[@Murlockingqc]

Good honest review, and good suggestions to the makers.

[@SD_Alias]

Sehr interessant. Ich kenne diese Maschinen nur für Bäckereien und Mehlmengen von 100kg aufwärts. Diese Bernadi ist für mich als 80% Roggenbäcker und Kleinverbraucher dann doch mit Kanonen auf Spatzen geschossen. Sowas in Kennwoodgröße wäre vielleicht was für mich.

[@LaBottegaToscana]

Die Maschine Funktioniert auch mit 20% der Fassungsmenge also 1kg perfekt...also auch für den Heimgebrauch perfekt !

[@SD_Alias]

@@LaBottegaToscana Vielen DAnk! Und wie sieht es mit Roggenteigen aus die ja eher gerührt als geknetet werden? Werden alle Bereiche der Schüssel von den Knetarmen erfasst?

[@DANVIIL]

I think you would prefer the Ankarsrum mixer.. It can handle 5-6 kgs of dough, goes in the dishwasher and doesn't rip the gluten like the Bernardi and it is very light in comparison. Use the roller, not the dough hook. It cost about $600. USD when I bought it. It can also do lots of other things. It's better than any Bosch. I owned a higher end Bisch than your machine and the Ankarsrum is a much better tool.

[@pastryattack2170]

I'd love one of those. One day, one day. For now I just use a machine to knead with only 80% of the water to build gluten and then add the rest of the water to incorporate before dividing. I believe it's called bassinage?

[@RL-fj9xz]

I like the Kitchenaid mixer with the dough hook

[@mattmallecoccio8378]

Cool! But do you live in an apartment? And are German home business laws different than the United States? I guarantee I would get in some deep crap with the govt. if I tried to open a home business in my apartment

[@the_bread_code]

I'd need a rental room I think 👍

[@ronaldalterman1158]

Nice piece of technology and I can see that if you're setting up a business a stand mixer that can only make a few loaves at a time isn't going to be very practical. Because the mixer has so many mechanical parts, I would be worried about it breaking down. I didn't find a bakery here that uses a machine like the one in the video and most of them seem to be using these giant mixers or some larger Ankarsrum's. I used to have a small one. I use a plain KitchenAid stand mixer to make everything from sourdough to high-hydration bread, like Chibattas.

[@santolify]

Thank you so much for the information!

[@lazyscream7]

If you want something less expensive you can try spiral kneading machine. I have one and for bread is awesome. In Italy we have so many producers. Yes, this one is the best also if you want to try something more challeging(with spiral one is a little bit harder) like panettone or big leavened( in Italy we say grandi lievitati i don't know whet's the english for these)

[@voidremoved]

Seems like very much overkill for a "home" dough mixer.... Unless you are married to Octomom remember octomom??? No average family would knead this kind of beast in their kitchen though. But a best small business mixer this thing is looking pretty good.

[@cubanmama4564]

I love your channel! I had incredible sourdough starters but sad bread results. You saved me.

[@mirandaseagrave4295]

Have a look at the Sunmix and for something smaller, the Ankarsrum

[@charlesbruggmann7909]

kzbin.info/www/bejne/d2mlm4J-gLB0b6s

[@xFucur]

Almost none of kneading machines have the removable bowl feature. The bowl rotates when the machines is operating, that's why it's often fixed to the machine. It's a characteristic of this type of machines, not a problem of your one 👍 Often they take 15-20 minutes for high idration dough to be finished, having one of 5kg means that you can bake a lot, since while the machine is operating you can assemble ingredients for the next dough and work the other dough into shapes ecc...

[@the_bread_code]

Thanks for the info!

[@Murlockingqc]

True but they are usually a lot bigger and it's much easier to clean up and get in there.

[@szaboaz]

I've seen a removable bowl in John Kirkwood's popular videos. Kitchenaid Heavy Duty, if I'm not mistaken. Not cheap, but less than 1000 Euros, and makes a sturdy impression.

[@mugur81]

Bernardi has great machines. They have a strange sales strategy. They sell the mixers with at least 25% more expensive via the network dealers comparing to the prices used in Italy. Try to buy one from a local dealer and you will be surprised. For them the factory-dealer relationship is more important that the relation with the customer. They use this strange system of asking for a quote and you cannot see the price directly on any website.

[@docfish7552]

Keep up the explanations!

[@edwardfknight]

Yes you do talk a lot.😎 Try a Famag IM5S or IM8S spiral mixer. I use the IM8S and make amazing sourdough. They have 10 speeds and they do well with dough temperature. Also, I bin auch engineer.

[@ZefixYT]

Looks very interesting - but a non-removable bowl is a no-go for me. I was able to do a 80% hydration-dough in my bosch (although the slightly bigger one - the mum9) with kneeding the dough at 65% hydration and then add the last 15% as a bassinage (10 minutes at 65%, then splash by splash add the rest of the water - waiting everytime until everything is encorporated). Takes a lot of time, but works for me.

[@the_bread_code]

Bassinage is a great trick 👍

[@AeiSedai1976]

1 minute videos didn't teach me how to make my first (2nd and 3rd!) Real, edible! Loaves of bread after 45 years of trying and only successfully making hockey pucks and bricks!! You go! Talk on 😄😄😄

[@whiskeytangosierra6]

Wondermix Revolution is the answer.

[@feliciacarter1962]

I would not enjoy having to clean the bowl if it doesn’t detach from the mixer. Too cumbersome.

[@a.w.3480]

i do 3 kilos all the time in my 6Qt Kitchenaid stand mixer.

[@ceyhunatacan5643]

Come on just get a Häussler Alpha and be done with it.

[@lindas.8036]

I really wanted a chance to SEE how the Bernardi worked, but, alas, it was not to be. There was only about 1 minute where it was actually shown--and that was in about 10 separate clips! Yak Yak Yak is great, but being able to observe how the machine actually kneads, for longer than the arms moving TWICE, would be great. I am very disappointed. I know a lot about the science of bread, but literally nothing about the Bernardi.

[@MrDCrosswell]

If it wasn't for the accent, I could easily confuse you for an American. You waffle on for ages completely off the topic.

[@barrychambers4047]

Those German bierkrugs must really be heavy for you to hurt your hand? 😄

[@mariecabaneshucamis]

you can remove the bowl

[@Jalil_Salomon]

For $1600 it better be the best

[@rafakowal5342]

You schould buy some of the old good machines like they were using in Poland: kzbin.info/www/bejne/hqureGmdgMemfsU

[@mattbackvass]

another Engineer here... please continue to get side tracked. please continue to go on rants. please continue to elaborate on things for as long as you want. 1 minute videos are garbage. the knowledge comes from learning the subject AND learning the problems and solutions associated with the subject... and long-form videos provide that.

[@ameerahmed1353]

Yes really you are talking too much

[@the_bread_code]

Sorry 😢

[@VeretenoVids]

@@the_bread_code Some of us find the rambling a charming quirk of your personality. 😁

[@erxu]

Gosh, just show the process and less of your face!!

[@kentsel]

First hehe

[@the_bread_code]

🤓faster than I could publish

[@kentsel]

@@the_bread_code 😁