Bread with the Hook in Grams

I admit, measuring in grams does give more consistent loaves.
See how I do it in this video.
Use my affiliate links to purchase any items that you need. I give 50% of my affiliate profits to missions and the rest I put back into making videos for you. I appreciate your support. Plus, you won't find better customer support anywhere else.
If you haven't invested in the best kitchen mixer to make your fresh wheat bread making easier, what are you waiting for? :
bit.ly/Ankarsr...
Here is the link to the mill that I own:
bit.ly/mockmil...
Need a scale to measure? I like this one:
bit.ly/3JZtHOi
Want the recipe? Here is your download:
all-things-wit...
Thank you for watching. :)

[@Tracy-Hart]

Please use my link to order your attachment😊 www.breadbeckers.com/store/pc/Ankarsrum-Original-Kitchen-Machine-AKM-6230-Mixer-w-FREE-Shipping-185p3639.htm?idaffiliate=157

[@candywalker483]

❤ cooking in weights. So accurate, neat, fast. Have done so in years and rarely even give a recipe in measurements a second glance.

[@Tracy-Hart]

For this Southern gal it is a big step. People around here like a dash or a scoop of ingredients 🤩

[@candywalker483]

Know what you mean! I am in my 70’s and rarely measured anything. But then started making more complicated things like cheese, soap, sourdough and other breads and got lazy. ☺️ Love any shortcut. So will you. Just a change. Have fun!

[@nikinikolakaki9346]

Thank you for taking the time to shoot this video using the hook!! I would change 2 things. First mix the flour and water and let it rest for at least 45 minutes so as to give time to the flour to hydrate. This way you minimize the kneading time. Then I would incorporate the yeast and then the salt with a bit of water. The last ingredient I would put is the oil as we usually incorporate it after the gluten has been formed in a dough. I would pour it little by little as the hook was working... But with your recipe it seems that your bread turns out great so congrats!!!!!!! I use your method when I want to make a focaccia, where you put all the ingredients from the start...

[@Tracy-Hart]

I have focaccia recipe on my channel. My kids especially love that bread.

[@Tracy-Hart]

I make a focaccia. I would love your tips on that. 🤩

[@nikinikolakaki9346]

@@Tracy-Hart already did below your focaccia video 🙂

[@Tracy-Hart]

@@nikinikolakaki9346 I'll go take a look. Thank you so much. ❤

[@lynettestrickland1688]

Thank you for answering my post on Facebook…can’t wait to try this recipe! PS. Love to see your Greenstalk in the background…I have 3😃

[@Tracy-Hart]

Hi Lynette. You are welcome. I need help with my greenstalk. It is empty. 🙃

[@heylookatmelookatme]

If my Ank had feelings, it would be *crying*. It was an impulsive pandemic purchase. My hub won't let me sell it, so I'm forced to learn/appreciate it. SO...... I LOVE this video! 🧡🧡🧡 I've used it plenty for baking sweets (😅🙄), but just started using it more for bread.

[@Tracy-Hart]

I'm glad he won't allow you to sell it because it is an amazing tool in the kitchen; you just have to practice. You can conquer it!! 🤩

[@Tracy-Hart]

Keep me posted. 🙌

[@marveyhushman]

Just a thought - might be easier to divide dough into equal parts if you weighed ALL of the dough first - then divide that number by 4 to determine what each individual loaf should weigh. :)

[@Tracy-Hart]

You are right. And since I have a new scale, I should be able to do that. Thanks for the Pro Tip. My old scale was too small to hold a bowl so I never tried it and forgot this option since I have always done it this way. Thank you. 🙂

[@valnicoson4835]

In cooler weather, or when I feel the Ank metal bowl is cool/cold to the touch, I will partially fill it with hot water and swish it around and dump it, then I will add the warm water to start making bread. This keeps the warm water closer to the temp it needs to be to help activate the yeast vs the water cooling down too quickly due to a cool/cold bowl. Love your video and will give that recipe a try - is it OK to use store bought flour using the same measurements??

[@Tracy-Hart]

Thank you for the bowl warming tip. That is a good idea. As far store flour, you will most likely need less flour. I'm not sure how much less. For that big of a recipe, I may reduce by 2-3 cups and then add back as needed.

[@rlbeing]

Thank you for adding me!

[@PastaMakerCordy-qy4uz]

My scale can use metric too. I love my Ankarsrum. I’ve made bread, cookies, cakes, pizza dough, icing, cream cheese, and whipping cream so far.

[@PastaMakerCordy-qy4uz]

And I’ve never used the dough hook.

[@Tracy-Hart]

@@PastaMakerCordy-qy4uz you should try the hook. It deserves a few test runs. 🤩

[@bcfran3g844]

Thank you. I do have an Ankasarum. I have been scared to use it. I also have e a bread machine I use on dough cycle

[@Tracy-Hart]

Do you mill wheat to make bread?

[@bcfran3g844]

@@Tracy-Hart yes I have a Nutrimill

[@Tracy-Hart]

@@bcfran3g844 this makes a smaller batch. The last time I made it, I added an additional 60 grams of flour. Don't be afraid.....it is a wonderful machine. Let me know how your first use turns out. kzbin.info/www/bejne/hIqxe2WwlNdqmZIsi=EpWS2n_ynh4CF0Wi

[@essdodge8297]

Can honey be substituted for sugar in the raw?

[@Tracy-Hart]

Absolutely. Just reduce your water a bit if using honey. I swap it up and use honey sometimes.

[@lauriwilliams9712]

If you threw all that dough in the bowl on the scale, divided the weight by 4 and then made each loaf that weight, it would go so much quicker. Knowing that will really come in handy when you make 2 dozen dinner rolls.

[@Tracy-Hart]

Yes. I have sometimes weigh my final product. I absolutely do when I am making cinnamon rolls. Thank you for the comment. The scale really does make a difference 🙂

[@camelliamay2920]

Turn the temperature up? I'm unsure of what that means. There's no real reason to crank the speed up so fast or adjust and push dough around with spatulas, spoons, etc. I never do that and I make a larger batch at a time. This is discouraged by the manufacturer because of the risk of hurting yourself, breaking off spatula into dough, etc. I also allow to soak 30 min before kneading.

[@Tracy-Hart]

I can't remember what I said in the video. Maybe I mispoke....where did I say this so I can go back and re-listen and clarify. 🙂

[@robertdewalt8711]

Using grams you can calculate amount of each ingredient. Example if overall baker’s precent was 176.1% and you want to make 930g. You divide weight by 176.1% you would get 528.1g which is amount of flour you need, then you can calculate other ingredients from baker’s precent for each ingredient., let’s say water was 73% you would multiply 73% with weight of flour and you would get 385.5 g, salt 2% then answer would be 10.6 g, if instant yeast percentage was 1.1% then answer would be 5.8 g. This way recipe is always accurate when you scale up, you might have to make minor adjustments when humidity is very high. I do all ingredients by weight, I have smaller scale for weighing salt and yeast and larger scale for other ingredients.

[@Tracy-Hart]

I am not strong in math but I guess once you get the hang of it, it is easy. My friend showed me her scale she uses for the small weights. I need to purchase one. Thank you for this detailed explanation. I appreciate it. 🙂

[@geofhoge3706]

Where do you find the starting percentage? How do you know whether to divide or multiply? Math wasn’t my strong suit either.

[@robertdewalt8711]

@@geofhoge3706 . Here is example how baker’s precent works. It is based on weight of flour. Let’s say overall percentage is 175%. Flour is 100%, water 70%, salt 2%, yeast 3%, It you want to make 1 kg of dough you divide 1kg by 175% it would result in 571 g of flour, then you multiply others ingredients percentage by weight of flour, Amount of water needed would be 400g, salt 11g, yeast 17 g when you add it all up it comes to 1 kg (1,000g ). That is how baker’s precent works.

[@geofhoge3706]

@@robertdewalt8711 Thank you for that explanation. So I can make as much or little as I want and all other measurements are relative to that. For instance, a batch of 4 1.5 lb loaves would be about 1500g of flour as my starting number. Is that how I start? Are the ratios or percentages fixed or do they change based on the recipe?

[@robertdewalt8711]

@@geofhoge3706 . You are welcome. The ratio depends on recipe, some recipes have higher hydration some have lower hydration. Salt is typically 2%, for my sourdough pretzels recipe I have lowered salt content to 0.8% because I put salt on top so lower salt content in dough means pretzels not too salty. Where I learned about baker’s percent was from Jeffrey Hamelman. I have version 2 and of his book he had published. For each recipe percentage always fixed, if I change percentage. I make additional spreadsheet so original recipe still present.

[@azadyegenian8739]

Do you have any recipes with freshly milled Wholegrain bread with sourdough?

[@Tracy-Hart]

I'm sorry, I do not. I tried it with the family and none of them cared for it so I haven't made it since. I think the channel Grains in Small Places has a SD recipe. 🙂

[@azadyegenian8739]

@@Tracy-Hart why the sugar is so much? Can I use less sugar?

[@Tracy-Hart]

@@azadyegenian8739 absolutely. Try less sugar or substitute with honey. Honestly, the bread doesn't have a sweet taste. 🙂

[@edwardebel1847]

Very nice video! :-)

[@Tracy-Hart]

Thank you so much. I appreciate your comment. :)

[@clayfordwho]

Yay

[@Tracy-Hart]

My biggest fan. ❤

[@PastaMakerCordy-qy4uz]

And I’ve found it doesn’t need as much flour.

[@Tracy-Hart]

Since you are a pasta maker....I need pasta making tips🤣 check out my pasta video. I need to try it again.

[@markcheech5496]

You would get better results using the roller instead of a dough hook

[@Tracy-Hart]

It is my next experiment although I have used the roller for years and recently swapped to the hook and I do enjoy it better. I'm honestly pleased with these results. We will see how the roller compares. Stay tuned. 🤩

[@nikinikolakaki9346]

Thank you for taking the time to shoot this video using the hook!! I would change 2 things. First mix the flour and water and let it rest for at least 45 minutes so as to give time to the flour to hydrate. This way you minimize the kneading time. Then I would incorporate the yeast and then the salt with a bit of water. The last ingredient I would put is the oil as we usually incorporate it after the gluten has been formed in a dough. I would pour it little by little as the hook was working... But with your recipe it seems that your bread turns out great so congrats!!!!!!! I use your method when I want to make a focaccia, where you put all the ingredients from the start...

[@Tracy-Hart]

Thank you. I am always open to trying new techniques. I appreciate your suggestions. 🙂

[@nikinikolakaki9346]

@@Tracy-Hart you are welcome!! I'm glad if I helped a little. I'm so passionate about bread making. Also, you could use some butter instead of part of the oil as it will give your sandwich bread a nice aroma.

[@Tracy-Hart]

@@nikinikolakaki9346 hmmm. Good call. Do you bake with fresh wheat? Just wondering? I love it. 🤩

[@nikinikolakaki9346]

@@Tracy-Hart I live in Athens Greece and it's not a common practice here to grind wheat and use the fresh flour to bake bread as I see happening in the US or in other parts of Europe. But I try to buy flour from 1-2 mills that have a short expire date or use italian flour of good quality. Keep in mind though that I make everything with sourdough starter (even sweet doughs) so the result is so much more rewarding than yeast ....🙂

[@Tracy-Hart]

@@nikinikolakaki9346 wow🤩 Do you by chance use Cretan Mills olive oil?