Haussler NOVA, Charcoal

Paddle attachment for the Haussler NOVA mixer.

Whisk attachment for the Haussler NOVA mixer.

This stainless steel Häussler lid and handle fits on top of the dough bowl of the Häussler NOVA Mixer. It's ideal for preparing pre-doughs, sourdoughs, and more. With this handy lid, the dough can rest right inside the Häussler NOVA mixing bowl.

Slipping this washable cover over your NOVA mixer will protect it from dust, spills & splatters between its work assignments. Made of premium 10 oz. Airtex® polyester.

If you’d like a little help moving your Häussler Alpha or Häussler NOVA mixer around on the counter, the stainless steel counter roller is exactly what you need. Pressing down on the front handle raises the base slightly by lowering four easy-rolling wheels. This allows you to roll the mixer easily—then just release the handle, and your mixer is firmly planted again.

Häussler food grade lubricant is excellent for lubricating parts that operate near food, such as dough hook sockets. See specs under the details tab, above.

Super handy for dividing dough and general scraping tasks. It measures 4.7" x 3.3" and has a flexible stainless blade.

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Adour lame is lightweight and features a curved blade.

The Mure & Peyrot 436.1 blade comes standard in the Adour lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Adour as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade four times as long before you need to replace the blade. A removable protection cover for the blade is included.

Use the Häussler bread stencils to create attractive designs in your bread rolls and buns. Dough stencils are made of tinned steel and have a sturdy handle. Enjoy the unique look the Haussler dough stencils give your bread!

To use, form dough into smooth 2.5-4 ounce balls. Dip dough stencil in flour or melted butter, then press firmly into dough and remove. Cover dough and let rise in warm, draft-free place for 15-20 minutes. Bake until internal bread temperature reaches 200° F, about 20 minutes.

To give your bread a stenciled look, brush dough with an egg wash, milk or melted butter, then sprinkle on poppy seeds, sesame seeds, or other seed before pressing the dough stencil in, removing it, and then proofing the rolls.

If you want to achieve a fairly flat design on top, proof the dough upside down after you press the stencil in. Just before baking, turn the dough right side up again. If you'd like to use your stencil more like a lame, leave the dough right side up to proof and the dough will expand around the pressed design.

The Star stencil is great for making Austrian Kaiser rolls, and the Swirl stencil makes beautiful Mexican Conchas.

Made in Germany.

It penetrates, stays put, and reduces friction virtually to zero. In a nutshell, that’s Syncoat®.

Ideal for culinary mixer drive chains, this full-synthetic formulation will keep your mixer running quite and smooth. By dramatically reducing wear, Syncoat® pays for itself many times over—not only in reduced replacement parts costs, but in saved maintenance and repair time as well. It gets into nooks and crannies that heavier greases can’t, and as a full synthetic it won't gum up and harden. Syncoat® is the perfect tool for a crucial job!

The Perfect Loaf is the first baking book by Maurizio Leo and it's a dynamic, authoritative sourdough bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts.

Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.

Maurizio has spent 10+ years discovering how to bake delicious and healthy sourdough bread in the home kitchen, and now it's all in his book. This book will help you become a better baker!

60 recipes cover flavorful, crowd-pleasing favorites, including...

Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you’re new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.

“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.” —Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest

“There is no book written specifically for home bakers that surpasses this one.”—Jeffrey Hamelman, baker and author of Bread: A Baker’s Book of Techniques and Recipes

“It’s like a textbook you use at a late-night study session, then realize you’re enjoying it so much that it becomes bedtime reading.” —WIRED

Maurizio Leo is a home baker and the creator of the award-winning sourdough website, The Perfect Loaf. He's currently the Resident Bread Baker at Food52 and a regular contributor to the King Arthur Baking blog. His articles and recipes on bread baking have appeared in Edible New Mexico, the Bread Baker's Guild of America, and Bread Magazine. He holds a master's degree in computer science, is a co-creator of the award-winning stargazing app SkyView, and has spent the past decade baking sourdough bread in Albuquerque, New Mexico.