Big Bagel Ankarsum Mix
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- Опубликовано: 6 сен 2024
- Here we are with yet another video in which we watch a mixer mix dough. How exciting is that? It might be interesting to some folks... once.
Anyway, this time we are investigating how large a batch of bagels can we make in an Electrolux Assistent or Ankarsum? It looks like about 31.
We mix the dough with the dough hook, and it is a bit of a bother, but makes nice dough and very nice bagels!
More information about this project, and the recipe for our sourdough bagels, can be found here - www.sourdoughh...
thanks for uploading t his! I recently got an ankarsrum and I'm still deciding what recipe to attempt first outside of what I've made with the plastic mixing bowl. It's great to see someone so knowledgeable run through an extreme scenario of the mixers capabilities. I also find it funny how many people criticize your use of the machine, as if you don't know what your own dough should look like lol. While I'm sure I won't be making 31 bagels, this did help me give an idea of what the process will look like, and now I won't be nervous should I ever decide to scale up! Cheers
I haven't seen mixer abuse like this in a long time. If nothing else will convince me that an Ankarsrum is the best mixer out there, your video will. Thanks for this. I always do thorough research before spending this much money, and not everybody pushes the machines like you do. Thanks Mike.
I should have replied to this years ago. This was more dough than the bowl wanted to hold. However, the motor had no trouble with it. This is a sturdy mixer! This was not mixer abuse!
@@sourdoughhome2571 wouldn't it have been simpler to do two smaller batches? The more ingredients stuffed into the bowl, the longer I would think it takes to mix, incorporate air, knead, whatever.
@@jpbouffard The point was too find it how large a batch the mixer could handle.
Thank you for this video! I can’t wait to get my Ankarsrum! The last time I made a dozen NY bagels, I literally sprained my elbow and wasn’t able to knead anything for almost another year. I dare not test my KitchenAide on this despite a bunch of other videos on RUclips.
The Ank is a lovely mixer! I hope you enjoy yours as much as I did!
I love bagels and plan on making bagels and pasta and doughnuts in my ankrasrum vs traditional bread thank you so much for posting !
Great demonstration!
With the dough hook moving freely the top of the dough does not get kneaded correct. When it’s locked down and the dough scraper on its better. That is what I have found.
That wasn't my experience.
I have never seen a failure in my life with this kneading. Failure, failure, failure. Thank you!
There was no failure, the bagels came out fine! What did you mean?
You really should lock the arm so the dough hook cannot scrape the side of the bowl. Instructions basically state to lock the arm so I roughly states❤ on the middle of the bowl so it cannot move all the way to the side.
I hadn't found that to be an issue. The person who sold me my mixer told me not to lock the arm, saying if it had freedom of movement, it would mix the dough better. If you use the roller, you do need to lock it or it won't effectively engage the dough. But, tell you what, you do you.
@@sourdoughhome2571 I would at least lock it to at minimum it can't scrape metal on metal with the bowl still giving it freedom of movement. The scraping does cause wear and tear on the bowl. I really learned alot from watching the ankarsrum master classes on RUclips.
Thank you for this video! I have been making bagel dough in my Ankarsrum for a few months now and I would love your input on a big issue I'm running into! My dough also "climbs" up the dough hook and the underside of the arm has like... grease on it (I'm guessing it's there to keep the lock and hook attachment area lubricated?) and so if it climbs up and into the arm, the dough will get icky grease on it! So I find myself pushing it down every time I see it get close, which ends up being a very intense manual process over the course of 30 minute mix/knead. I was happily surprised (and relieved/validated) to see that your dough also climbs up but I see you don't recommend pushing it down. Did this grease issue ever happen to you? Did you deep clean the inside of your mixer's arm before using it? Any advice would be helpful, thank you so much!
Sorry about the delay in answering you - I only just saw your message today. I cleaned the grease off the underside of the arm so it wasn't an issue. Not having the grease also didn't seem to be an issue. I do push the dough down after the first mix. Hope that helps -Mike
You forgot to put your dough knife on.
I noticed you didn't use the paddle attachment, and I'm wondering why not?
Wouldn't the paddle have helped the mixing process by forcing the dough back toward the dough hook?
I use the scraper when the dough isn't coming together as quickly as I'd like. However, the key to success in baking is patience. The key to success in sourdough baking is even more patience. I don't expect the dough to come together instantly - it doesn't do that in a planetary or spiral mixer, and won't in a Assistent either.
Once the dough comes together, I remove the scraper as it is no longer needed.
Some - very liquid - doughs require the help of the scraper more than firmer doughs. As with everything in baking, you learn by doing and eat your mistakes.
Yes and according to the instructions you are surpassed to lock the arm in the center position.
Doesn't anyone read the manual or watch the instruction videos anymore. You are supposed to use the scraper with the dough hook attachment, and once the flour has been mixed in you are supposed to lock the arm in the center position for proper kneading.
after adding liquid,turn on machine and then add dry stuff . also the word is hygroscopic
Thank you for this great video. I have the same mixer and I have never used the hook, only the roller, so you have inspired me to give the hook a try. Do you use the hook for other types of sourdough as well, such as hearth breads and pizza?
Thanks for the kind words. I use the hook for everything. Bread, rolls, pizza, English muffins, whatever.
@@sourdoughhome2571 Thanks again.
I only use the hook if I’m using a high hydration bread.
I love the roller!!!
@@sourdoughhome2571Hej är du fortfarande här?
Jag har en fråga?
Jag kan skriva på svenska eller Arabiska?
Jag är en arabisk kvinna från Syrien och bor i Sverige.
Mvh Rima
Hi! I have happily used my DLX for about 17 years now, but only recently starting making bagels. What speed are you kneading at? I’ve usually kneaded with the speed dial at 3 o’clock. It appears that yours is going more slowly? Does that help keep a large batch from leaping out? Also wondering about heat..never worried about it until I baked in a bakery for the past 3 years..but I notice that that the motor generates a lot of heat and maybe adds to the friction heat build-up? My most recent challah dough was nearly 85 degrees by the time it was verging on windowpaning. Is this really a problem?
Hi Anne - I usually mixed at the lowest speed using the dough hook. I never really liked the roller (yes, I know I'm in the minority on that). With my bagel dough, I mixed for 5 minutes on the lowest speed. If the motor seemed to be straining, I'd speed it up a little. Then I'd let the dough rest for 5 minutes. With most doughs I'd mix for another 5 minutes, but bagels seem to prefer to go for 10. As to temperature, I like my dough to normally come out of the mixer around 78F. That's not a goal in the "mix it until it's at 78F", but a goal if I have done everything else right. I use the rule of 240 (www.sourdoughhome.com/the-rule-of-240/) to get the dough temp where I want it. Hope this helps! -Mike
@@sourdoughhome2571
Thank you! That is much simpler than the other formula I’d seen, but hadn’t attempted at home. Upon thinking, I believe that my main problem may be not letting my dough sit and hydrate after briefly mixing the dry and liquid together. I’m going to add that to my process as well. Thanks for the great video!
I am always amazed that this mixer continues to be somewhat misunderstood..in major reviews that never quite got far into the learning curve. Butter creaming is one example. The roller and scraper takes a tiny bit longer, but it creams butter like nobody’s business..and I can make a huge batch of cake in that bowl! I’d much rather make a cake in my dlx than my old kitchen aid. Many reviews, however, will say that the mixer is only for bread bakers and that cakes and cookie bakers will be disappointed?
@@annehuber2735 I still make all my cookies (but they are all vegan) by hand, simply cos Ankars is too heavy to take out and wash after and it doesn't work well if your batch is too small. In general I feel the wetter (cookies with more fat/oil) might work better with whisk, and rougher one with the roller, but I haven't tried enough to really verify.
They put the dough hook with it when the machine became available in the U.S.
I've heard that story both ways, that the hook was added, or the roller was added. Personally, I preferred the hook.
Not designed for this much dough and especially this much thick dough. This guy is the reason these manufacturers lesson their warranties.
There WAS more dough than the bowl wanted to hold, however, the motor showed no signs of distress. Had this been a lesser mixer, it would be in the landfill now, but it was happy do mix the dough, and happy afterwards.
In short, it was NOT mixer abose!
The dough is just too big. Cut it in half and knead separately, which will be more efficient and effective.
The point was to find out how much the mixer could handle. It handled the large amount, if only barely. I didn't, and don't, recommend that size batch.
How many watts is your machine?
It really doesn't matter for so many reasons. The earliest machines were up to the task, but Americans wanted more power, so Ank provided the machines with larger motors. They weren't needed, except for marketing reasons.
Also, my Ank was a good 12 years old, so the newer ones are more powerful.
All of this is, of course, a round about way of saying, "I don't really know!" Since I sold it and bought a spiral mixer, I can't check on it in any case.
Recipe?
There is a link in the text.
audio sync is at least a couple of minutes behind video
I'm sorry you had this problem, but I didn't have that issue when I just re-watched the video.
@@sourdoughhome2571 Problem was at my end as it did not repeat when I watched the mixer bowl spin for another 25 minutes.
I'm glad it was resolved, and salute your persistence in watching so much dough mixing!
Das war nichts
Can't you see that the dough is not even moving. How can it be kneading when it's not moving. It just sits there in a lump. The Ankarsrum is nearly worthless for kneading dough. It can only handle hydrations that are over 72 percent, and even that does not develop the gluten. Mine went back.
You should have kept your mixer and learned to use it. I used mine with doughs from 55 to over 80% hydration with good results. My usual advice to people who feel that nothing is happening is to set the timer for 5 minutes and walk away. When you get back, the dough will be considerably developed. My own preference was for the dough hook.
Had an absolutely AWFUL time locating your Channel (& this vid) here on RUclips! What gives? Is YT playing one of their (ahem!) "little games"?
Gee, did the link not work? I'm not a RUclips whiz, so more information would help.
If I found your video earlier, I wouldn't buy this mashine, I regret it.
I'm sorry to hear that. What problem did you have with my video, and with the machine?
@sourdoughhome2571
The advertisement for this machine said it could work a large amount of dough (5 kg ), but it took too long and had to be controlled manually.
It’s not cost-effective for such an expensive machine to have such features.
It is more convenient and cost-effective to buy a commercial blender.
By the way, I have the same situation as you in the video. While I worked with dough, I didn't feel it was easy at all.
And it really took a long time to make a dough.
@@marshaleou28 The doughs I make take about 15 minutes to develop. 20 for bagels. This is no worse than a KitchenAod, and it handles much more dough. I can't recommend a blender for dough development. Some people like food processors, but I'm not a fan. Blenders don't do anything like kneading, though they can be good for batters. Good luck with whatever you decide upon next.
@sourdoughhome2571
Sorry, I meant not blender, I meant some other mashine such as Kenwood, Kitchenaid, for dough, I have them all before, I still don't think Ankarsrum is worthy.
Your video already gave the answer.
@@marshaleou28 The Ank is SIO far superior to the KA or Kenwood they aren't in the same league. That said, none of them are professional grade mixers, no matter what their marketing department says. For a more complete comparison between the KA and Ank, you might want to look at www.sourdoughhome.com/mixer-throwdown-two-popular-mixers-compared/
What an abuse of a great machine! Whoever told you to put away the roller and never use it clearly did not know how this machine was designed to operate .. since 1940! 😜 Are you aware that they didn’t begin shipping them with a dough hook until many, many years later .. presumably to satisfy the American market because the dominate brand in the U.S. was using one. Anyway, the Ankarsrum survived your abuse! I am sold on this machine more than ever! Imagine what it could do if you used it per Ankarsrum’s design recommendation. 😮
Maybe you should switch to de-caf.
thats not even mixed together! for dough - or atleast this much - this machine is pointless. you are better of with other machine or just simpli do it manually!
I suspect you didn't watch the whole video. The dough was mixed and well developed.
@@sourdoughhome2571 of course i did watch the entire video - so i made you some money :) and i was curious how the texture will be when you take it out. its really bad. this has to be mixed with hand to finish it. i wouldn't use this machine for such a task. Maybe use less dough.
@@pixelrangerstudio86 I'm not at a point where RUclips pays me, so you didn't make me any money. ;)
The dough was well enough mixed - it is around 52% hydration, so it is a very dense dough. The whole point of the blog post (www.sourdoughhome.com/big-bagels/) was to see how well the mixer could handle an absurd amount of dough. If you look at the blog post, you'll see the bagels and they were very good New York style bagels.