If you lack patience, this is not the machine for you. And, if it's just pizza dough you make, or any bread dough for that matter, you're better off with a spiral mixer. I have an Ankarsum and while I like it for the quantities of dough it can render, I'm not a very patient man and oftentimes I become frustrated in the middle of the process. But then, I turn on the timer and do something else for awhile.
@SupergasolinaАй бұрын
Wenn man nicht weiß wie muss man hat stundenlang mengen
@michaelbarone65232 ай бұрын
KITCHENAID!!!!!!
@michaelbarone65232 ай бұрын
when does the dough start mixing
@marshaleou283 ай бұрын
I just bought this one, I regret it a lot. Took a long time to make a dough.
@Pitichou375 ай бұрын
Hook or Roller for pizza dough? I got great bread results with the roller, but for Neapolitan pizza dough, not so much, even with type 00 flour (W300-320). I've seen a lot of recipes advising to use the roller (including Ankasrum official recipes). The results shown here (and the comments below) make me questions the roller. Now I want to try the hook. Question for you or the community : can someone explain why the hook would be better? Is it a matter of quantity of dough? Of hydration?
@IMACTED4 ай бұрын
You will love it!
@KatMa6645 ай бұрын
If I had to spend the whole time messing with it like that, I think I would have just done it by hand. It really didn’t need that much kneading. But if you had put the hook in the middle and just left it alone, then the machine would do the work. Just add your water and your flour and leave it alone. Every time you got a cohesive ball you added more water. Basically you stretch the process out much longer than it needed to go. And I’m just saying this to help you out because anybody watching would think that if you have this mixer it’s a pain and you have to tend it like a baby the whole time but you don’t.
@KatMa6645 ай бұрын
My directions say once you have added all your flour, move your hook to the middle of the bowl. And then allow it to continue kneading the dough. Wow that was a very long knead.
@elmasacarcongar96426 ай бұрын
Thank you!.... because I usually panic and stop the machine and go to resting and folding my bread dough by hand once the dough gets mushy and liquid. Great to see that it actually comes together after 15min you gave me courage. By the way I use spray bottle to add water the machine reacts really well to spray.
@demtron5 ай бұрын
There are two things in the video that were done against the instructions by the manufacturer. The first is he did not have the scraper attachment attached, and the second is once all the flour has been incorporated into the dough you need to move the hook to the center of the machine and lock it there for the kneading to work correctly. If these two things would have been done the kneading time would have been reduced. (See Ankarsrum Master Class Videos for more information)
@nancykay63189 ай бұрын
Twenty + minutes to make pizza dough?!? I thought I wanted to replace my KA with a Ankarsrum but I'm not so sure now. Not to criticize your choice but that seem an excessive amount of time.
@zumut14110 ай бұрын
A tip from swede: lock that hook so its in the middle and let the bowl do the rest...
@Cruz0e10 ай бұрын
what r u doing like a 38" pizza? that dough ball is huge
@Freecellspieler Жыл бұрын
Für schwere Teige Bosch Universal Plus MUM 6N21 weiß/silber 229, 90 € der Teig wird doch nur gedreht und nicht geknetet . For heavy dough Bosch Universal Plus MUM 6N21 white/silver 229, 90 € the dough is only turned and not kneaded.
@Freecellspieler Жыл бұрын
Here you can see, as is so often the case, that this machine is not suitable for heavy dough.
@nunyabizz50 Жыл бұрын
saw no such thing
@Freecellspieler Жыл бұрын
@@nunyabizz50 is my opinion
@christianjohn6271 Жыл бұрын
Wie hälst du es mit der Autolyse? Danke schön
@ivanboschi3084 Жыл бұрын
Fantastic. If I hadn't seen this video I would have sold my Ankarsrum to buy a spiral machine. My compliments, very good.
@siiNke Жыл бұрын
I just ordered one. this looks better than most standard mixers.
@ivanboschi3084 Жыл бұрын
Fantastic. If I hadn't seen this video I would have sold my Ankarsrum to buy a spiral machine. My compliments, very good.
@AviadMD2 жыл бұрын
Which speed are you running at? really impressive results
@dougbeacham59302 жыл бұрын
Good video. I see a lot of bowl spinning with little dough kneading. No way I'd buy this. Looks like it would take hours to get a good knead.
@EM-cz4rd Жыл бұрын
Quantity is too little.
@nunyabizz50 Жыл бұрын
we must not have watched the same video
@garylester86212 жыл бұрын
I’ll stick with my hook
@saidalisamed70422 жыл бұрын
This mixer requires same amount of manual handling as if kneaded by hand.
@oooooMOEooooo2 жыл бұрын
🤣
@nunyabizz50 Жыл бұрын
way less than a Kitchenaid
@tjuren4263 жыл бұрын
This is slap and fold.
@postholedigger87263 жыл бұрын
That contraption needs to go back the the drawing board. david
@cathrinastorp18583 жыл бұрын
just use the roller and the contraption will work 👍
@nunyabizz50 Жыл бұрын
maybe a visit to the eye doctor for you
@DetVen4 жыл бұрын
Is patting the dough at the end of each slapping/forming session required?😁
@mattm37293 жыл бұрын
Good dough! 🐶
@eliteteamkiller3192 жыл бұрын
Absolutely necessary.
@kmsand59054 жыл бұрын
I also use 00 flour, adding dry yeast to flour before mixing. Thanks for video, I wasn’t sure how long I needed to work it in mixer. Did you take the temp of dough? Are you looking for specific temp? Noticed it was at 27.7.
@YoYo-mo5cv2 жыл бұрын
27 is too high! You need to finish bt 21 and 24 max
@DiannaAtherton4 жыл бұрын
My kitchen aid hook would be all over that.
@sashineb.21144 жыл бұрын
Which model KA do you have? Are you happy with it?
@DiannaAtherton4 жыл бұрын
@@sashineb.2114 I have the 6 qt. bowl professional. I make bread twice a week. It's a beast
@DiannaAtherton4 жыл бұрын
@@sashineb.2114 yes, happy with it.
@sashineb.21144 жыл бұрын
@@DiannaAtherton Good! Glad to hear you're happy with it. Thanks.
@kmsand59054 жыл бұрын
I blew up my KitchenAid on the 6th pizza dough.... so actually no it wouldn’t!
@mario-cx9hm4 жыл бұрын
Hai mai provato a realizzare grandi lievitati con ankarsrum? Grazie
@paistopinta4 жыл бұрын
No. Purtroppo non ne posso dire niente.
@patriotcustodian77774 жыл бұрын
Well I’m fairly positive this video answered my question as to which mixer to purchase. I’m not seeing a whole lot of mixing going on here.
@paistopinta4 жыл бұрын
Eric Hengehold don’t let that fool you. You might find this comparison interesting: kzbin.info/www/bejne/jau3nnloibN3iMU
@patburke57334 жыл бұрын
I have an Ankarsrum. (I have also had a Kenwood stand mixer and a Kitchenaid.) Nothing beats this machine. Takes a bit of getting used to, but the results are way better than standard stand mixers. A little bit pricey, but worth every penny.
@Papillon_20104 жыл бұрын
@@patburke5733 Agreed. I have this and KA. I never use the Kitchen aid. I made pizza dough last night and it was silky smooth.
@sashineb.21144 жыл бұрын
@@patburke5733 Hi there, may I ask which Kenwood mixer you have? I was thinking of getting the 7-quart Titanium as I like the stainless steel tools. But I also like the Ankarsrum (apart from the small plastic bowl and plastic gears on the whisks). Generally, do you find the Ankarsrum is as good as the Kenwood (both in bread-making and also making cookies, pastries, etc.) If you could have only one mixer, which would you choose? Thank you.
@patburke57334 жыл бұрын
Sashine B. I had the Kenwood kMix, I don’t think it was as powerful as their titanium models and certainly not as expensive! When making bread with the stand mixers, I used to weigh everything precisely and it was always flour first then water when mixing. With the Ankarsrum, it’s the opposite. I can use the cup measurements with the Ankarsrum. The stand mixers could only handle about 800g of flour before they would start to struggle, not so with Ankarsrum. As for cake/cookie making I have used the Ankarsrum for both and the result is good, though I must admit, I have always found that a hand mixer is better-I feel more in control. I make a lot of bread and I find that I can make lots of loaves in one go and make good use of the oven. I freeze most of the bread and they defrost beautifully. HTH.
@billwesolowski26094 жыл бұрын
Why is my dough way too sticky to do this even at 70%? I knead in mixer for 8 to 9 minutes until clean from bowl and around the hook, I scrape onto wood counter and it sticks all over my finger tips and counter preventing it from lifting and slapping/folding.
@paistopinta4 жыл бұрын
Can be many things. Too little kneading, too weak flour, excessive ripping of gluten in kneading... Just try changing something.
@shanksworthy2 жыл бұрын
Also if you’re using American flour, I find that it does not absorb as much moisture. Try getting some Canadian flour, and you’ll find that 70% would be at the medium-lower end of where you’d want to be for hydration. Whereas 78% would be at the high end, and would be a challenge to work with (but not impossible).
@Cruz0e10 ай бұрын
it has to be sticky, wet your hands ... search for the Richard Bertinet bread video
@Tazoslo4 жыл бұрын
Its a piece crap, dont buy it!
@paviaaPS32 жыл бұрын
Lmao, yeah better go buy a ka that Will blow up and rattle all around when pushed 😂. I made 2,5 kg of pizza dough, no problem, ka is not up for the job!
@AlessandroTorre754 жыл бұрын
Complimenti! Video molto interessante per chi vorrebbe acquistare questa macchina. Che percentuale di idratazione sei arrivato a fare? Grazie
@paistopinta4 жыл бұрын
Questo era 77%, ma ho fatto fino a 85%. Dipende dalla farina.
@craig90554 жыл бұрын
It bewilders me to see people use large capacity stand mixers for small portions of batter and then find fault with the mixer. That's equivalent to using a 20lb sledgehammer for driving tiny finishing nails into trim... and then blaming the sledgehammer for tearing up the trim. You need to use the correct tools for the job if you want a successful result without having to invest extra time and effort.
@saiiiiiii15 ай бұрын
Question for me as a potential buyer. What would be a quality equivalent small quantity machine?
@IMACTED4 ай бұрын
You can make a small portion with a big machine but cannot make a big portion with a small machine!
@DebRoo114 ай бұрын
If i use a larger amount it climbs up the hook and makes a big mess. There's a lot of fiddling and hqnds on with this machine and i wish i hadn't bought it. I dont having to have the hole in the center when i want to use the mixers either. I'm glad i got mine used if i would of paid full price I'd be kicking myself
@chakerandeel32374 жыл бұрын
Another idiotic video with no mention of measurements. Ok so you know how to turn the machine on and?..
@paistopinta4 жыл бұрын
Did you read the video description?
@wowsers644 жыл бұрын
@@paistopinta haha good one.
@Giuliano8444 жыл бұрын
Complimenti bel video, ho appena acquistato questa impastatrice, ma non so ancora come usarla al meglio, io faccio sopratutto pizza napoletana, al 60% idro, cosa è meglio usare il gancio da solo, o il rullo con la spatola?
@paistopinta4 жыл бұрын
Dipende, sono buoni entrambi, ma diversi. Vale la pena provare tutti e due.
@Giuliano8444 жыл бұрын
@@paistopinta grazie del consiglio, un altra cosa:come consigli di procedere? Prima l'acqua ma non tutta, poi farina e poi piam piano acqua? Come nel video?
@paistopinta4 жыл бұрын
Giuliano Camedda Con 60% idro si può tranquillamente aggiungere tutta l’acqua all’inizio.
@giorgioottoboni98412 ай бұрын
Ho fatto il fornaio x22anni ho usato spirali tuffanti questa non si può vedere 😭
@bljubonjic5 жыл бұрын
please can you tell us how do you ferment the dough after kneading ...room temperature , fridge or both...and for hoe long...thank you
@paistopinta5 жыл бұрын
24 hours in refrigerator, then shaping and either 4 hours in room temp or another 24 hours in refrigerator.
@bljubonjic5 жыл бұрын
appreciate your response
@pedrosmyth83664 жыл бұрын
@@paistopinta 20 minutes is a long time to mix the dough in the machine--especially when you are following by a long ferment. You can reduce that to 5-10 minutes and add a couple folds at an 30 & 60 minutes into the ferment and be done.
@bljubonjic5 жыл бұрын
Please what is the reference of W 300 flour
@paistopinta5 жыл бұрын
W value is a way of measuring flour strength, used in Italy and some other countries. W300 means strong flour.
@mattiparviainen5 жыл бұрын
Hey! I se that you're from Finland. Where do you purchase your flours and what brand it is?
@paistopinta5 жыл бұрын
Videolla on käytössä Caputo Cuoco, jota myy esim. Culinaria Keittiöelämää Tampereella. Toinen hyvä on Mulino Marino (Buratto ja 00), jota myy ainakin La Tartufata Helsingissä. Lisää jauhoista ja resepti täällä: paistopinta.net/roomalainen-peltipizza/
@benmulleady72665 жыл бұрын
Strangely satisfying to watch 🍕👍
@intermarer91455 жыл бұрын
For small amounts like this, shouldn't you use the scrape and roller?
@paistopinta5 жыл бұрын
I prefer the hook for this type of dough. The scraper tends to tear the gluten too much.
@Ayram94 жыл бұрын
Paistopintaa syvemmältä Even on a slow speed? The hook is unnecessarily slow since the roller is designed to very gently knead (on slower speeds). I understand what you're saying but I just don't think the roller harms high hydration, delicate doughs, from my experience.
@igorvasic37015 жыл бұрын
Amazing video , I just haven't seen when did you put dry yeast in :)
@paistopinta5 жыл бұрын
Igor Vasić I mixed the yeast with the flour.
@rowayalfamily30646 жыл бұрын
راها عندي وزوينة بزاف👍
@smcg85046 жыл бұрын
Lol, that wee pat you gave it at the start after first shaping it was sweat.
@frankphil16576 жыл бұрын
Interesting to watch, thank you. I have theory: instead of gradually adding water to flour(doughball), gradually add flour to water. Maybe this is quicker.
@jameshobbs4 жыл бұрын
Yep!
@bl69734 жыл бұрын
When you add salt to a dough after you add the yeast you want to add more water to better dissolve the salt
@YoYo-mo5cv2 жыл бұрын
Wrong. Flour has to absorb water before adding the next one. This is why will get sticky if you reverse the process
@clbphllps2 жыл бұрын
With this machine it is better to start with liquids then add flour. The bread beckers lady does it best.
@jsalkie9 ай бұрын
Far better gradually adding water to flour
@user-wr4vk1wp6x6 жыл бұрын
👎👎👎👎👎
@Sergio-bw6hj6 жыл бұрын
Sorry...just realized the 77% hydration below your name.
@Sergio-bw6hj6 жыл бұрын
Oh sorry just realized the 77% hydration.
@Sergio-bw6hj6 жыл бұрын
Very nice dough. May I ask what sort of surface are you working on ?
@sarfaraz.hosseini4 жыл бұрын
The speckles looks a lot like granite.
@jamols09 Жыл бұрын
Marble yawa
@mikemorrison3776 жыл бұрын
Silly question, but at what point did you add your yeast? I assume it was mixed in with the flour?
@paistopinta6 жыл бұрын
I used active dry yeast and mixed it with the flour first.
@mirceafechet3776 жыл бұрын
wow. what kind of flour did you used?
@ruupert6 жыл бұрын
Caputo Cuoco, W310
@mirceafechet3776 жыл бұрын
ruupert Thanks. My dough does not climb the hook or clean the bowl. I guess I am doing something wrong. Or maybe because I use sourdough?
@paistopinta6 жыл бұрын
It's hard to say, could be a million things. Flour strength is extremely important though, it should be a bit over W300 to absorb the water and develop the necessary gluten.
@mirceafechet3776 жыл бұрын
ruupert thanks. Sometimes it works, so I guess I am doing some ring wrong. Until I saw your video, I guessed they the temperature of the dough was too high, reaching 29 C. Maybe it is because I start with higher hidration than I should. Thanks again.