The Dough Hook Project

[@lovesyah9894]

Maybe it was in the air, i found it interesting to see this video from you this morning, cuz ...I make Sue Becker's honey and oats bread, weekly. I use it for bread, rolls, cinnamon rolls, buns, sliders, crusty breads and freeform loaves ect...its my basic yeast bread dough. Yesterday for no particular reason I had a nagging gut feeling to use the ank dough hook. I have never used the dough hook before, nor seen much about it in videos, cuz every one uses the roller, it seems. I was so impressed with the whole process of using the hook. And the end result of my dough was, imho, better all the way around, and so was the end result of my bread baking day. There is a place for the roller...but for my dough the hook worked better. Will be using it again next time.

[@Tracy-Hart]

That is so neat that you tried it on a whim. I was pleased too and plan to use the hook again as well. 🤩 thank you for your comment.

[@darsmith3448]

Hello! This was fun to watch. From years ago I began with the Zojirushi or a 5qt Hobart. We always added all of our liquids first, and I use honey and egg. Then half the flour, followed by the yeast, and let it run for about 5 minutes. Then remainder of the flour. I was on the edge of my chair watching your video! Your dough ball was beautiful!!! Thank you so much for this video!!! LOL I made two loaves this afternoon. My husband likes a thick crust. I think he just does this to help me learn! I have found that a wetter dough, a higher oven temp, a pan of water in the oven, and I get a thicker crust. I have watched the Chain Baker on KZbin. He is European and their flour is kind of in between our processed flour and our fresh ground. He makes small batches and kneads by hand. I have learned that we can line up the gluten in the dough. Yep, I have Artisan books that I dabble in converting the recipes! You are a good soul and I like that you are experimenting. How else do we learn?!?!?!? Blessings and Re Juir -Darlene (& Scott) p.s. In person I can talk much longer!!!!!

[@Tracy-Hart]

You are so kind. 😊 I appreciate the wordiness of your comment. Yes, I love experimenting and doing things differently. It makes it more fun. I need to research this on lining up the gluten....and I too was on edge because it felt like my mixer got a little iffy there for a minute. But it is a great machine!! Interesting on the Hobart. I bet that was a nice machine as well. Thanks so much!! Blessings to you and your husband. 😊

[@devondavis7456]

I use the hook almost exclusively for a straightforward baguette recipe that includes a poolish, and autolyse. They're perfect nearly every time so long as I devote the time necessary. I haven't had much luck with whole wheat/rye flours over the years but its on my to-do list for this year starting this week! I do however increase my speed and I think it helps; especially considering the volume. I liken the ank's noise response to my ingredient ratio; to the '88 Isuzu Trooper my twin brother and I shared in high school. Skeletor would let you know when you needed to shift gears, and after you did it was smooth sailing!😊 I think your new shaping method seems to be aesthetically pleasing, and I'm certain it improves the crumb/texture too! 👌🏾 I follow Bake with Jack from across the pond and his shaping methods are spot-on and addresses the hole in one of your loaves. I use the roll-pinch as you go along method taking great care to create the tension needed to maximize oven-spring. Consistent results! Thanks for the time you take to make these videos!

[@Tracy-Hart]

Hey Devon. Thanks for the tip on the speed....cool idea to compare it to a auto transmission and knowing when to change. I'll work on this. I'll look for Blake and Jack for tips on shaping. I appreciate your comment. Thanks again. 🤩

[@sashineb.2114]

Hi Tracy, This is probably the best demonstration I've seen of the dough hook for an Ankarsrum. Thanks for showing this. BTW, have you seen a video on KZbin called "Ankarsrum Assistent Original Demonstration"? It is by the Canadian distributor, on the Lynn Junk channel. I noticed you had a bit of trouble getting the hook to connect to the arm, but Lynn shows that they should be placed pretty much in the middle of the bowl, for the pin of the arm to secure into the hook. Your bread looks delicious. Have a good weekend!

[@Tracy-Hart]

Thank you for your compliment and the suggestion. I think this was the first time I had used the hook in quite some time and I had forgotten the technique. I've been using it consistently since then. It is wonderful!!

[@Tracy-Hart]

I'll look for that channel 😊

[@sashineb.2114]

@@Tracy-Hart I think you'll enjoy the video. Lynn shows how to use some Ankarsrum attachments, too, such as a grater, blender, etc. She is the Canadian Distributor for Ankarsrum.

[@sashineb.2114]

@@Tracy-Hart You're very welcome. I liked how the dough came together so smoothly in a ball at the end of it all. The loaves looked delicious from out of the oven.

[@Tracy-Hart]

@@sashineb.2114 it really is amazing how the dough ball looks 🤩

[@karieriley5400]

Hi, loved your video. I grind my flour fresh using hard white or red wheat berries. I find it is always sticky. Hard to handle when making a braided loaf. I have used more flour but sometimes the bread turns out a bit heavy and I just don’t get that smooth dough. Any suggestions? 12:36

[@Tracy-Hart]

Are you kneading it long enough? Mine always feels more sticky when it is under-kneaded.

[@Supergasolina]

with the ankas around, do you still have them, or are you rather dissatisfied?

[@ronsellew5696]

Great video!

[@Tracy-Hart]

Thank you, Ron. 🤩

[@marlenecheladyn6450]

Once mixed I speed up to almost the 3 lines (12oclock position?) Once mixed i time it for 6 minutes. And the hook goes in the middle. Ive never started with the hook before, I'll have to try that.

[@Tracy-Hart]

Definitely give the hook a try. It and the roller both work well.

[@jpbouffard]

Looks like fairly low hydration. I just got mine and am learning too, but I am thinking the roller would work better for low hydration doughs?

[@Tracy-Hart]

I like the hook when my bowl is very full. The roller is excellent too. It really is a personal preference, no right or wrong.

[@Tracy-Hart]

Look at this one with weight measurements. I have other videos with the roller as well. kzbin.info/www/bejne/iISug2hjnL92qKssi=JUDJANo_aeOCSR97

[@Lizi46]

The hook streches the gluten files longer. For bread it is ideal.

[@Tracy-Hart]

@@Lizi46 It really does a great job. Thank you for your comment. 🙂

[@tamthemimi]

I think you said this is a Sue Becker recipe. I use her basic dough recipe for my bread as well. But, it appears that you only did one rise. I always do two. I thought that was what her recipe called for. Am I wrong and I’ve been wasting my time? Your loaves as beautiful!

[@Tracy-Hart]

Yes, this is that recipe that I adapted. I've never done two rises. If you sponge for at least 20 minutes, you can definitely skip one of the rises. 🙂

[@tamthemimi]

I will have to give it a try! Thanks so much!

[@Tracy-Hart]

@@tamthemimi let me know what you think after you try it. 🙂

[@georgejones3526]

Why raw sugar instead of refined? For the molasses?

[@Tracy-Hart]

I'm hoping it is a bit healthier than refined since it is less processed. You can also use honey. I'm my video Our Daily Bread, I use honey.

[@georgejones3526]

@@Tracy-Hart You’re fine with what you’re using, but in this case ‘refined’ means the raw sugar is washed, filtered and any non-sugar ingredients are removed.

[@Tracy-Hart]

@@georgejones3526 thank you, George. 🤩

[@robininva]

Do you have a printable recipe, by chance? Thanks.

[@Tracy-Hart]

Let me work on it and I can add it in the description. 🙂

[@robininva]

@@Tracy-Hart thanks. Your dough looked lovely! Silky, soft, pliable. Would like to try your recipe. I’ve never used the dough hook….as I always use the roller. I’ll have to hunt up my hook! BTW, do you use the same recipe w/ the roller??

[@Tracy-Hart]

@@robininva yes. I do use the same recipe with the roller. Here is a video on that to compare. I did add the ingredients differently though.... kzbin.info/www/bejne/p5SklIeXiMd3a7c

[@Tracy-Hart]

Hey Robin. I finally got the link added to the video description so you can download the recipe. Here it is just for you though in case this is easier to find. Sorry for the delay. :) all-things-with-hart.newzenler.com/f/triple-bread-batch

[@mrsupchurch2987]

Beautiful loaves!!!!!

[@Tracy-Hart]

Thank you. I need to work on the hole in my shaping... I showed the picture at the end. 😬🤩🙂

[@georgejones3526]

Just a note. If I have to give my email to get the recipe, then the recipe is by definition not “free”.

[@Tracy-Hart]

Never considered this. I apologize 😔

[@georgejones3526]

@@Tracy-Hart Me too. I was in a bad mood. No excuse.

[@Tracy-Hart]

@@georgejones3526 I'm going to go remove the word free. Haven't had a chance to yet. Maybe today.

[@georgejones3526]

@@Tracy-Hart I should learn to keep my mouth shut. Sorry to cause you problems. Have a merry Christmas and a great New Year.

[@Tracy-Hart]

@@georgejones3526 thanks, George. Merry Christmas 🎄

[@jpearce18]

Why, for the love of God do you need to still add flour? It’s looking like hardening cement.

[@Tracy-Hart]

😂😂 does this look better? I converted that recipe to grams. 😂😂😂😂 kzbin.info/www/bejne/iISug2hjnL92qKssi=3IffmP0yY_eDUac6

[@jpearce18]

@@Tracy-Hart Wow, yes it does!

[@judd_s5643]

You obviously don't realize this but having the water running in the background will have half your audience heading off to the bathroom! smile

[@Tracy-Hart]

Oh I'm sorry!!😂 I needed to let the water get warm. Didn't even think about that.....😬

[@judd_s5643]

​@@Tracy-Hart Well, at least you're not putting your viewers to sleep!

[@Tracy-Hart]

@@judd_s5643 thank you 🤩