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Great question! The bread flour I use is an organic hard red. I don’t mill it myself, I buy it from Lindly Mills out of NC, mainly for ease so that I don’t have to sift the germ out. Hope that helps answer your question. Thanks so much! ☺️

Hi! I’m so happy to hear you enjoyed it, and that it was easy for you to follow! French toast with it sounds amazing!! Thanks so much for sharing this! ☺️

Thanks! Do you mean more suitable than by hand or than the dough roller? ☺️

Congratulations on your new mixer! Onion and dill sounds delicious. I’d suggest adding these before adding in the flours. However, if you’re adding delicate fresh dill (versus dried) you could add it after the kneading process just before the rise. Gently knead it into the dough by hand ~ this would take roughly 30 seconds. Great question! Thanks so much for asking. I’d love to hear how it turns out! ☺️

Hmmm, was it too dense as well or you just didn’t get the nooks & crannies?

@@farmbreadthanks for replying, soft texture less chewy than I like and smaller crumb. I didn’t roll out I just punch out with finger tips final raise was two hrs and. The raise was ok but puffed up when cooking.

​​⁠thanks so much for sharing this! Did you refrigerate the dough overnight after the bulk rise? I’m trying to think where the issue may lay. I don’t think it has to do with the ingredients. Thanks so much, hope we can figure this out! ☺️

Although I just took them out of the oven.. they did t really rise much! 🫤 not sure what happened!

You’re very welcome! Thanks so much for sharing! ☺️

@@farmbreadfollowing up to say the bread end up being delicious- I think I just thought they were going to be puffier. My family has been enjoying eating the toasting bread so much! Thank you again!

I’m so happy to hear this! Thanks so much for following up and sharing!

I’m so happy to hear it! Thank you for sharing! ☺️

Yay! So glad you enjoyed them! 😁🥰

You are so welcome! And thank you so much for your incredibly kind words! Feel free to reach out if you have any questions about the Ankarsrum! 💗

Hi! I have seen recipes that include both a levain and a yeast but I have not tried them. In those cases, I think a yeast is used to help the starter so I don’t think it would interfere. However, I use one or the other. I haven’t used both together. Hope that helps to answer your question? Thank you! ☺️

Thank you so much, I appreciate your kind words! It definitely requires a bit of interaction when mixing but it does mix well with a bit of assistance. Once flours are added, that usually helps to mix the ingredients as well. Thank you again! ☺️

I doubt you have this machine if you feel this way.

Uhm not true. I have the Ankarsum. It is superior to my former Kitchen Aide in every way. Thanks for your adaptation of this recipe.

​​⁠you’re very welcome! Thank you so much! ☺️

Thanks so much for sharing this, I completely agree! ☺️

Ah yes, the amount of flour, hydration and stage in the process all affect the position of the dough roller. It takes a little time to figure it out but if you notice the arm swinging it typically needs to be positioned closer to the center of the bowl. Thanks so much for sharing this- let me know how it goes! ☺️

You are so welcome! I use an 11x17” pan. Thank you! ☺️

@ oh! That’s an unusual size. May I ask how deep it was?

@@briklof course! It’s a standard baking sheet pan. About 3/4” deep. It’s not really the type of pan we think of when making bread but for this recipe with 4 loaves, it actually works well. Let me know if you have any other questions! Thank you so much! ☺️

@ oh! Very interesting! I will definitely give it a try!

Super! I’d love to hear how it turns out! ☺️

Thank you so much! Let me know how it goes! ☺️

They were fabulous! Made them this morning into bacon egg & cheese breakfast sandwiches. Thank you so much for sharing your recipe. Whole family loved them!

@@daynaholmes4854 I’m so happy to hear it! The breakfast sandwiches sound delicious. Thanks so much! ☺️

Thanks for your feedback! Moving forward I won’t include music, it’s not my strong suit!

I found it!

Ok perfect! Thank you!

😬

Thanks so much for sharing this! Happy New Year!

@farmbread my pleasure. Happy New Year.

Du er meget velkommen! Mange tak! Godt nytår til dig og din familie også. 🥰

Hi! Good question! I’d use it. It may affect the gluten strength a bit but I don’t think by that much. Especially if you’ll be using a bread flour with it. Once berries have been milled into flour they begin to lose their nutritional value, so I believe that is part of the reason for an expiration date. I think it should be ok to use in your scenario, it’s only 4 months past. Hope that helps! Thanks so much!

@@farmbread Thank you....I used the flour and the bread turned out great!

Awesome, glad to hear it! ☺️

Thanks so much! 4 hours may not have been enough for the initial proof, but since it rested in the fridge it may be ok. I would almost suggest letting it come to room temperature (1-2 hours ) and then baking. I could be totally wrong but I think if you leave it out for more than that you may over proof it, which is hard to come back from. This is a great experiment- I’d love to hear what you end up doing and how it turned out! Thanks so much for asking/ sharing!

@@farmbread I let the dough proof for 4 hours after taking it out of the fridge. So it was in the fridge overnight after being proofed for 4 hrs. at room temp, and then the 4 hours after refrigeration. The bread was delish! Thank you.

​​⁠excellent news! So happy to hear it turned out well. Thanks for sharing an update! Happy New Year!

@@farmbread Happy New Year to you as well, and THANK YOU!

Hi! That sounds like a great addition. I would add them when you add the oil and seeds. I’d also recommend soaking them first, you can do this right before you make the dough so they soak for an hour or so. Thanks so much for your question! ☺️

This is a surprisingly quiet machine. Quieter than my former mixer and the kitchen Aids that my friends have. At the fastest speed it’s at its loudest of course. If you watch my video ( ruclips.net/video/5jcrH_giVho/видео.htmlsi=RkcYiuG7SgeneH84 ) you can hear the different sound levels at different speeds. Hope this is helpful- thanks for your question!

Good question! I don’t 😜. But…I’ve recently been looking into using it specifically for sourdough due to the stretching technique- thinking it could be a good replacement for stretch & folds by hand. I’ll be testing this out soon and will share my results! Thanks for asking!

Thanks so much! Yes, I definitely understand that. It’s an investment for sure. Keep in mind it’s super versatile- great for cakes, cookies, whipped toppings etc. Reach out with any questions! ☺️

Great question! I use it for bread, cookies, cakes, whipped creams etc. it’s very versatile!

Merry Christmas! What a lovely gift! 🥰 How did the gluten free recipe turn out? Thanks for sharing!

Ahh, that’s interesting! Thanks!! ☺️

Oh I love this so much! How resourceful and organized! Thanks so much for sharing- I’m sure this will inspire others! It’s amazing how easy to clean the bowl and tools are. It’s such an efficient system. Thanks again for sharing! Happy holidays! ☺️

Hi! Unfortunately I don’t know the internal temperature, but the oven temp is 450 f, reduced to 400 f when the pan is placed into the oven. Then I bake for 45-50 minutes depending on how golden the loaf looks. Hope that is helpful! Please let me know if you have any other questions! Thanks so much!☺️

Hi! Thanks for your question. I use a 9x5 inch loaf pan. ☺️

Hi Stephanie, thanks so much for your kind words! I’m so glad you’re enjoying the tutorials! I don’t have a tutorial for a sourdough with the Ankarsrum YET, but it’s on my list! I’ll do my best to create one soon. I appreciate your feedback! Thanks so much! ☺️

@ thank you so much! 😊🙏🏼 that will be amazing! Especially if it’s a simple one too, as I have 3 little kiddos and homeschool 😂 but whatever you share is amazing so it will be a blessing

Awww, thank you! Happy New Year! Wishing you and your beautiful family the best for 2025!

Thank you so much for sharing this! 💗 I’m so happy you’re finding these helpful! And I’m super excited for you and your new Ankarsrum! So glad you love it! Yay! I have lots more to share- just have to make the time! 😁

Looking forward to them!

Thank you so much! I’m so happy you’re finding them helpful! ☺️

Oh no!! How tragic! 😢

Thanks for your feedback- sound/audio is not my strong suit 🤦‍♀️

They are wonderful! So glad to hear you like them too! Thank you! ☺️

You’re so welcome! How exciting- keep me posted and don’t hesitate to reach out with any questions! ☺️

Thanks so much for your comment. I have watched a few of their videos. This method seems to work well for me but I’ll definitely consider your feedback in my next batch! ☺️

Nonsense. If you want to use bakers percentage you need a 750 dollar machine to be able to handle it

Thank you so much! ☺️

Thank you so much for your kind words! I’m so happy to hear you’re finding this helpful! Were you able to play around with your new Ank? I’m so thrilled for you! Would love to hear how it’s going, and definitely reach out if you have any questions! ☺️

You’re so kind! I’m sorry about the music, others have mentioned this too. Unfortunately I can’t go back in to lower it. But I have decided to skip music from now on, so it’s much easier to hear me. Thanks so much for your feedback!! 💗

Congratulations, I’m so excited for you! Don’t hesitate to reach out if you have questions getting started. Thanks so much for sharing! ☺️