Test Mix of Strong White Bread Flour in Ankarsrum mixer

www.TwistyBakes.kitchen
I feel that the Ankarsrum mixes "wet" whereas others say to use less flour.
I made this video to solicit advice from the baking community on using the Ank for bread making.
Discussion is taking place on The Fresh Loaf: www.thefreshloaf.com/node/5216...
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TwistyBakes is an amateur home baker with a 50cm X 70cm workspace and a countertop oven. I'm not aiming to be an instructor, these videos are just my experiences.

[@georgecolbert3247]

Here's how you're supposed to use the mixer. I think the mixer is different than other mixers. Here's the video title Ankarsrum (Electrolux/Magic Mill/Verona) Mixer Demonstration

[@richardgledhill6801]

I only use the dough hook for heavy mixes, the roller is more for soft or enriched mixes, the machine is very gentle and stretches without tearing the gluten, I also regularly allow it to run for twenty or more minutes until the gluten is very well developed . I do really like this machine.

[@lostmagicofdisney]

I've only been making homemade bread for a few years now, so I'm a novice. However, I got the Ankarsrum 16mos ago and LOVE it! Additionally, I grind my own wheat berries for flour. I think I'll never have the smooth, round ball I see others get whey they use white flour. That being said, not much compares to the deliciousness of homemade bread. I position my roller about 1/2 to 3/4 inch from the edge of the bowl and I run the speed at a high 5 for 10-12 minutes. When the timer stops, I put a lid on the bowl and stick it in the oven with the light on. It rises for approximately 1 hr, then I shape, rise again, and bake. Did I mention that not much compares to the deliciousness of homemade bread? Thank you for the video. I could watch Ankarsrum videos all day long.

[@suebell5870]

The mixer does take some getting used to. I would play with the roller position, the amount of dough dictates the roller position. I would try moving the roller to 1 inch from the edge and locking it there from what I am seeing in your video. Do return and report!

[@zebedee147]

20 minutes kneading in the ank isn't unheard of at all, and I do think you need to move the roller in a bit once it's come together

[@nourhansalloum822]

Dough hook needed herz

[@kikisuzie8734]

I would go slower mixer speed if possible. High hydration is leading to tearing as you inferred. I think you are on the money doing a few hand turns earlier.

[@charlesdimino6524]

Reinventing the wheel ?????

[@wong6957]

When flour comes together you need to tighten up the rolling pin or change to the dough hook, then you will not need that much time to get the window.

[@sashineb.2114]

I made bread on the weekend, using my KitchenAid mixer and the kneading was perfect. I know bakers love the Ankarsrum mixers, and I had thought of getting one, but I know some people don't get the results they want. Glad it worked out when you did your hand-kneading, though (and with only 10 additional seconds!)

[@boysen01]

I like the investigative style of the video, really trying to calibrate towards a good window pane is important.

[@FabioPagliuca]

Hi and thanks for sharing! Only one question.. with the constant friction to the bowl do you have problems with the temperature of the dough?

[@valerieschluger]

Hi thank you for all the information. Have been looking at the Ank you’re using noticed you do not have a place for the dough hook?? (May not be looking carefully). TIA 😃

[@ommaya1336]

I watched the Ankarsrum Assistent video instructions where the first step for a dough preparation is done by the dough hook at low and medium speed.

[@plrrt]

i'm so enthralled by this machine... can someone explain to me what the big differece is to my kenwood chef xl for example? is it the same concept like those bosch mixers?

[@redbudkitchen8330]

Great recipe

[@Alex26108]

Great machine!

[@laussrensen4541]

I really wonder why you didn't use the dough hook instead?

[@DANVIIL]

Did you put the water in first and then add the flour etc? If you add liquid to flour it will take much longer to knead. Also, try locking down the roller arm with about 1 inche space between the side of the bowl and it will kned faster. I make sourdough bread, pizza and cookie dough in about 10 -14 minutes depending on the hydration. I never use the dough hook because the roller is far superior and never rips the gluten in the dough.

[@chadsinclair2212]

Have you tried using the dough hook first to mix it some then the roller?