I bought an ankarsrum mixer due to owning a KitchenAid mixer that struggled with 1kg and above, plus they suck with dough anyway. Ankarsrum seems recommended due to it's unique design and way of working, from looking at videos you can see it looks like it kneads the dough well.

I've been kneading dough by hand to pass window pane for pizza and it would take me maybe 15 minutes. I have a form of arthritis and more so my hands get really sore from hand mixing. That's what the ankarsrum can help with right? I guess. but not really.

I mixed a dough tonight for 20 minutes and it still looked like porridge by the end. It practically just combines the ingredients but it would never create a dough that's gonna pass window pane, instead it creates a big bowl of porridge.

After watching a lot of videos and reading a lot online, you will see people say 'youre not using it properly'. 'there is a learning curve'. 'it takes practice' but this is all a lie. No amount of practice will make this machine knead dough as well as a spiral mixer. It will always require additional kneading by hand or by folding. I feel so silly for buying this, I should do a video review condeming this device so nobody else falls into the same trap.

Did I use the roller? Yes. Dough hook? Yes. I tried various methods, I know what I'm doing, it's a mixer not a space ship. The ankarsrum fans will have you believe the user is the problem but provide me with 1 video of dough being kneaded without going above 25C in temp and developing decent gluten structure.

I'm quite annoyed, has anyone else had this experience? Wish I just saved more and went for a Famag.