The softest dough!! I bought the Ooni Halo Pro Spiral mixer specifically for my home bakery. I’ve made small batches of pretzels/bagels, cinnamon rolls, to large batches of sourdough loaves. The mixer handle all without complication. I’ve received compliments on how soft my bread is now compared to my previously hand mixed loaves. The only feature I would like to add would be a scale on the base. I’ve never seen that option but it would be beneficial.
I love how wonderful this mixer kneads my sourdough bread, but I don’t think it will replace my Kitchen Aide for everyday cookies and cakes - the bowl is so large that creaming butter and sugar doesn’t work well. I recommend they offer a smaller bowl for smaller batches.
I’ve been super happy with the mixer for developing gluten in bread doughs. I decided to try out the whisk attachment this weekend. Here’s the problem: the whisk attachment came already assembled so I attached it to the machine and used it for a frosting. That was fine. But when I finished and took it out, I put it in the bowl and filled it with water. I looked through the manual to see if it was dishwasher safe which it wasn’t. And that’s when I also discovered the whisk comes off the gear box. I thought it was one piece. I’m glad it’s not but…now I have water in the gearbox…. Is there a way I can open it to dry it out? Why isn’t it packaged unassembled so it’s obvious they are two pieces and are to be taken apart? Have I ruined the gearbox?!?!😰
Otherwise- I LOVE everything else about this mixer - and I have been a Bosch owner for 30+ years. The Ooni Halo is far more convenient in every way plus I am so much happier with the results of my dough!
This is my second Ooni Spiral Mixer (replacement). It still has the high pitched sound when turned on. . the machine itself is great. The noise, not so great. If I were to return this again, I'm afraid I would just get the third one with a high pitched noise too.
I just used my new Ooni Halo Pro mixer for the first time. I made a bialy dough from Maggie Glezer’s “Artisan Baking Across America”, a recipe I’ve made for years. The recipe in the book recommends a food processor to mix and develop the dough because the dough is very stiff and when the book was published, there was no home mixer that could handle the job. I’m here to tell you the Ooni Halo Pro mixer nailed it in about 6 minutes on 40%. Beautiful window paning and great gluten structure on the surface during the post-shaping second rise.