I own this machine since 2004 and I loooove it everytime I use it. In the meantime I also own a Thermomix but for my bread dough I always prefere the Assistent Mixer! Thank you for this informtive video.
Hi Steph, I read your comment about the machine but kind o still can't believe of its capabilities; eg. working with 5kg of dough in the bowl. I'm baking my own sourdough bread and want to buy a machine that can handle sourdough with a hydration of a min of 60%. As this is a heavier, as a normal dough I'm a bit concerned if it can handle it as my little 3.5l Kitchen Aid cant not handle that dough very well, (without constant assistance). I've watched so many videos but you never know if they're" true blue" or not. What attracts me most to this machine is the capacity of dough and no spillage, but also a smooth dough kneading either way - with the roller or the hook. My Kitchen Aid has done a tremendous job over the last 35 years, and still going; but I think that I need a bit of a better machine that handles the dough better. Thank you very, very much for any feedback.
This worked great for redoing the shower/bathtub of my kid's bathroom. ruclips.net/user/postUgkxfiuHoZJo3bgdVPFRxQ-iqPpfbEHl2cYt I didn't like the guide, so I took it off. I just used a fine tipped sharpie on the tile and followed that line. It does make a wet mess, and once I started looking like I wet myself I started wearing a towel and apron while cutting. The blade it came with worked great until we wore it out. It was better than the replacement one we bought. I tried looking for just their blade, but failed. Not really for larger tiles unless you stack stuff on either side to support the tiles. Anyway, would definitley buy again.
We love our Assistant mixer! We've been making bread with it for over 10 years now, and I've never used the dough hook! Your video is a game-changer, thanks so much for this excellent demo!
currently I am in the market for a mixer ADN this is by far the best design I have come across. lets see if I can purchase it in Australia. Fantastic Video! Thank you!
Does this mixer work for cake/sponge mixes and the like?? Looking for a stand mixer and just need to be fully knowledgeable of all that is out there. Thank you.
So glad he clarified what the dough hook and rollers are used for. I exclusively use the hook for bread and have noticed that most others use the rollers. I think this is incorrect. Coincidentally, I used the roller to make chocolate cookies this weekend and it worked well. The dough hook males minced meat of the dough and give you great gluten development.
This is a really good demo of the Electrolux mixer. It is the first one that I have seen that shows using the dough hook. All the others seem to use the roller for whole wheat bread baking. Could you please comment on the differences between using the dough hook versus the roller. (I have been searching for answers and it is not in any of the mixer literature.) Also like your tip about pinching the dough to check for moisture. Both I and my daughter have this mixer and a grain mill and we often run into problems of the bread not rising fully or falling during the bake. We both acknowledge that we do not have a good way of determining the right amount of flour. Tips about watching for the dough to pull away from the bowl sides when using the roller do not work when you bake large batches of dough... it never pulls way because of the volume. After watching this video I began search for info on the pinch test. The only other comment I found was from a baker that says you pinch the dough and when you feel like there is a glue residue on your fingers and when they just pop apart you have the proper amount of flour. Your comment seems to focus on it being no residue. Can you shed any more light on this pinch test. Bread baking may not be rocket science, but we have had a few bad launches on our launch pad related to knowing how much flour to add. You should add another video of the finished bread and the rising process in pans.
Jim Warren Hey Jim, I realize your comment was a year ago, but I thought I'd throw in my two cents if it helps. I don't have an Assistent, I have a Bosch Universal...but no matter the mixer, the need to determine the proper texture/flour amount/gluten development is important no matter which machine you own. What I'd suggest (in addition to the "pinch test") is to try the "Windowpane test." Pull a small amount of dough out, maybe a ping-pong ball sized amount. Hold it with both hands and while turning it, pull the dough away from the center with your fingers, like you were trying to stretch a pizza crust or something. When the dough is developed enough, you should be able to form a "window" of dough without it breaking...that is to say, a very thin center that allows light through but does not break. Hope that makes sense. For me, that's always worked.
I have had my assistent for about 8 years now and I am still regretting it...I had a Bosch before and loved it....could make 6 loaves of raisin bread at once....could put it straight into the bread pans to rise and it was perfect every time.....in the assistant I have to reduce the ammounts. And still the raisins and currants go flying ....(even at a very slow speed) out of the bowl....even the dough sometimes come out of the bowl...Truly frustrating machine for me...plus I have to let the dough rise 2 times instead of once. The bowl looks nice and big but can’t do bread as well as my bosch did!!! When I look at how the assistent mixes the dough ...it is hardly moving it around ....bread dough needs to be beaten and worked hard!!
Sorry your machine does not work for you. Mine works great for everything, including whole grain bread from freshly milled grain (via my Ank grain mill). Your comment "When I look at how the assistant mixes the dough ...it is hardly moving it around," is misleading. There are many demos out there showing it work. It is mixing, put food coloring in a batch, you'll see it incorporate.
Wow, sorry to hear that. I noticed when the man was letting the dough knead that there were times when it did not seem to be moving much. The bowl was moving but the dough was a big lump that was barely getting moved. That doesn't seem like efficient kneading. Also, I don't like the small plastic bowl and flimsy whisks and have read they will break easily even with soft butter.
@@kathyhorne556 Kathy I thougt the demo was a 7 out of 10 . I would take yours if the price is reasonable . Email me kyron098@outlook.com cc onjo80@yahoo.com
Probably the worst demo for this (extremely expensive) machine... So little of actual kneading going on, that the dough is not even homogeneous, let alone ready for proof.
What is a 'loaf of bread? The British standard loaf is close to 800 and store bough loaves are on the order 650-700g, yet you mention 6 loaves for a total of about 1600g of four and water, which is less than half a British loaf or any loaf of bread sold in bakeries... What gives? Why is that loaf measure so far off what it corresponds to in reality?
Good question JohnnyJimJ. Different people use different size pans, so loaf sizes vary a lot. That is probably why the manufacturer talks about the capacity in terms of "cups" of flour. As all bakers know, cups of flour vary too. I weigh mine, like "Dave, America's Grain Guy" recommends. I use a different recipe but routinely make 6 pounds of dough for 5 loaves of whole wheat bread in mine, one loaf in a USA Pullman bread pan (2 pounds), the other four in the USA bread pans (one pound each). I never ever have trouble with my Ank, it barely warms up (and that is after grinding the grains into flour, moment before). Happy baking!
It's a demo, give him a break. You need to keep adding flour until you get the right consistency (that step is recipe dependent, for the type of bread your making). The "streaks of flour" are from him demonstrating and continuously adding flour. It will incorporate in short order (if he did not keep adding more). I knead bread in mine from freshly milled flour all the time. It is an incredible machine.
I'm with you. This type of mixer may work for other types of mixing but I don't think bread doug is its forte. The reason the mixer does not sound like it is straining is because it is not doing any work against the dough. The dough just slides along the inside of the bowl without and significant contact. Dumping fresh flour in the bottom just exasporatres the issue.
It’s an amazing mixer and kneading. I have one now, having given up on Bosch which I have had for nearly 40 years. This is far superior. Yes indeed it kneads and the bread is amazing when it is finished. I don’t think you understood this was a demo only
No way is that machine good for Kneading Dough.That guy doing the Demo also has very little knowledge about Bread making.If that machine was good you would see them in Professional Kitchens and i have'nt. PS I've been a Chef in London for the last 30 years.
"We don't measure" "We use our intuition" Yup, you can do that, but you will not bake reproducible loaves of a consistent standard and your failure rate won't be close to zero. And, I wonder why all competent bakers, including professionals stress the need to measure accurately? Silly professionals, if they only knew. And gluten does not 'set'. You clearly haven't got a clue. You also make the point that the mixer design is old and so it must be good. Did you use a 1930's camera to film this? There are mixer designs that old still in use. They were the successful designs. This is not one that would ever grace a bakery. It's is like a particular type of professional mixer with the kneading arm removed. Your video is incompetent and ludicrous.
Хобби
I own this machine since 2004 and I loooove it everytime I use it. In the meantime I also own a Thermomix but for my bread dough I always prefere the Assistent Mixer! Thank you for this informtive video.
Hi Steph,
I read your comment about the machine but kind o still can't believe of its capabilities; eg. working with 5kg of dough in the bowl.
I'm baking my own sourdough bread and want to buy a machine that can handle sourdough with a hydration of a min of 60%.
As this is a heavier, as a normal dough I'm a bit concerned if it can handle it as my little 3.5l Kitchen Aid cant not handle that dough very well, (without constant assistance). I've watched so many videos but you never know if they're" true blue" or not.
What attracts me most to this machine is the capacity of dough and no spillage, but also a smooth dough kneading either way - with the roller or the hook. My Kitchen Aid has done a tremendous job over the last 35 years, and still going; but I think that I need a bit of a better machine that handles the dough better.
Thank you very, very much for any feedback.
This worked great for redoing the shower/bathtub of my kid's bathroom. ruclips.net/user/postUgkxfiuHoZJo3bgdVPFRxQ-iqPpfbEHl2cYt I didn't like the guide, so I took it off. I just used a fine tipped sharpie on the tile and followed that line. It does make a wet mess, and once I started looking like I wet myself I started wearing a towel and apron while cutting. The blade it came with worked great until we wore it out. It was better than the replacement one we bought. I tried looking for just their blade, but failed. Not really for larger tiles unless you stack stuff on either side to support the tiles. Anyway, would definitley buy again.
We love our Assistant mixer! We've been making bread with it for over 10 years now, and I've never used the dough hook! Your video is a game-changer, thanks so much for this excellent demo!
currently I am in the market for a mixer ADN this is by far the best design I have come across. lets see if I can purchase it in Australia. Fantastic Video! Thank you!
The result is all that matters; we focus on that
I love my Ankarsum mixer
Extremely informative, thanks for sharing.
The dough hook is supposed to be used for high hydration doughs and the roller and scraper are supposed to be used for all other bread doughs.
What is the dough enhancer you added?
looks great
I have this machine
Hello, could you please tell me if the white paint with which Ankarsrum is painted turns yellow over time?
why don't you use the dough knife?
A much quieter machine. It's nice you don't have to scream over the noise, unlike my kitchen-aid that sounds like a cat being tortured.
Yeast with salt that’s a no go should be added in separate times
Thanks for sharing, may I ask are these mixers available to buy in australia as I have never seen one before, thks
Tan Smith have you got one?
Yes they are available at Blackwood Lane in Victoria.
blackwoodlane.com/categories/by-brand/ankarsarum.html
Is this 120V or 240V?
Hi, I have handed down magic mill DLS 9000 but my roller for the mix not turning.
Do you have solution for it ?
If your roller is not turning it means either the attachment is stuck or the roller is not making contact with the rim of the mixing bowl.
Does this mixer work for cake/sponge mixes and the like?? Looking for a stand mixer and just need to be fully knowledgeable of all that is out there. Thank you.
Yes.
I want to buy 2 machine, I'm in kuwait, how can I buy that
I can never get the hang of using the dough hook,
So glad he clarified what the dough hook and rollers are used for. I exclusively use the hook for bread and have noticed that most others use the rollers. I think this is incorrect. Coincidentally, I used the roller to make chocolate cookies this weekend and it worked well. The dough hook males minced meat of the dough and give you great gluten development.
Salt and yeast don't like each other. The salt will kill the yeast. Add yeast after you've added 4 or so cups of flour.
This is a really good demo of the Electrolux mixer. It is the first one that I have seen that shows using the dough hook. All the others seem to use the roller for whole wheat bread baking. Could you please comment on the differences between using the dough hook versus the roller. (I have been searching for answers and it is not in any of the mixer literature.)
Also like your tip about pinching the dough to check for moisture. Both I and my daughter have this mixer and a grain mill and we often run into problems of the bread not rising fully or falling during the bake. We both acknowledge that we do not have a good way of determining the right amount of flour. Tips about watching for the dough to pull away from the bowl sides when using the roller do not work when you bake large batches of dough... it never pulls way because of the volume. After watching this video I began search for info on the pinch test. The only other comment I found was from a baker that says you pinch the dough and when you feel like there is a glue residue on your fingers and when they just pop apart you have the proper amount of flour. Your comment seems to focus on it being no residue. Can you shed any more light on this pinch test.
Bread baking may not be rocket science, but we have had a few bad launches on our launch pad related to knowing how much flour to add. You should add another video of the finished bread and the rising process in pans.
Jim Warren Hey Jim, I realize your comment was a year ago, but I thought I'd throw in my two cents if it helps. I don't have an Assistent, I have a Bosch Universal...but no matter the mixer, the need to determine the proper texture/flour amount/gluten development is important no matter which machine you own. What I'd suggest (in addition to the "pinch test") is to try the "Windowpane test." Pull a small amount of dough out, maybe a ping-pong ball sized amount. Hold it with both hands and while turning it, pull the dough away from the center with your fingers, like you were trying to stretch a pizza crust or something. When the dough is developed enough, you should be able to form a "window" of dough without it breaking...that is to say, a very thin center that allows light through but does not break. Hope that makes sense. For me, that's always worked.
Jim Warren o
The dough doesn't move with this machine 😢
Perché le spiegazioni non ci sono anche in italiano ????
Hello
How many
I have had my assistent for about 8 years now and I am still regretting it...I had a Bosch before and loved it....could make 6 loaves of raisin bread at once....could put it straight into the bread pans to rise and it was perfect every time.....in the assistant I have to reduce the ammounts. And still the raisins and currants go flying ....(even at a very slow speed) out of the bowl....even the dough sometimes come out of the bowl...Truly frustrating machine for me...plus I have to let the dough rise 2 times instead of once. The bowl looks nice and big but can’t do bread as well as my bosch did!!! When I look at how the assistent mixes the dough ...it is hardly moving it around ....bread dough needs to be beaten and worked hard!!
Sorry your machine does not work for you. Mine works great for everything, including whole grain bread from freshly milled grain (via my Ank grain mill). Your comment "When I look at how the assistant mixes the dough ...it is hardly moving it around," is misleading. There are many demos out there showing it work. It is mixing, put food coloring in a batch, you'll see it incorporate.
Wow, sorry to hear that. I noticed when the man was letting the dough knead that there were times when it did not seem to be moving much. The bowl was moving but the dough was a big lump that was barely getting moved. That doesn't seem like efficient kneading. Also, I don't like the small plastic bowl and flimsy whisks and have read they will break easily even with soft butter.
I have this machine too, and I hardly use it for the same reason. In fact, I find it easier to make bread by hand! I wish I bought the Bosch.
@@kathyhorne556 Kathy I thougt the demo was a 7 out of 10 . I would take yours if the price is reasonable . Email me kyron098@outlook.com cc onjo80@yahoo.com
@@kathyhorne556 I was going to buy one, but then I realized that just using my Danish dough whisk takes much less time than this mixer.
Turkıye de niye yok bu yaa😔
Var tabi ki…. Basit bir internet aramasında bir çok satıcıda bulabilirsin.
Interesting concept - you could wash your socks undies in this unique machine.
Probably the worst demo for this (extremely expensive) machine... So little of actual kneading going on, that the dough is not even homogeneous, let alone ready for proof.
What is a 'loaf of bread? The British standard loaf is close to 800 and store bough loaves are on the order 650-700g, yet you mention 6 loaves for a total of about 1600g of four and water, which is less than half a British loaf or any loaf of bread sold in bakeries... What gives? Why is that loaf measure so far off what it corresponds to in reality?
Good question JohnnyJimJ. Different people use different size pans, so loaf sizes vary a lot. That is probably why the manufacturer talks about the capacity in terms of "cups" of flour. As all bakers know, cups of flour vary too. I weigh mine, like "Dave, America's Grain Guy" recommends. I use a different recipe but routinely make 6 pounds of dough for 5 loaves of whole wheat bread in mine, one loaf in a USA Pullman bread pan (2 pounds), the other four in the USA bread pans (one pound each). I never ever have trouble with my Ank, it barely warms up (and that is after grinding the grains into flour, moment before). Happy baking!
Not terribly impressed. Even after 5 minutes of mixing there are still streaks of flour showing in the dough that have not been mixed in.
It's a demo, give him a break. You need to keep adding flour until you get the right consistency (that step is recipe dependent, for the type of bread your making). The "streaks of flour" are from him demonstrating and continuously adding flour. It will incorporate in short order (if he did not keep adding more). I knead bread in mine from freshly milled flour all the time. It is an incredible machine.
I'm with you. This type of mixer may work for other types of mixing but I don't think bread doug is its forte. The reason the mixer does not sound like it is straining is because it is not doing any work against the dough. The dough just slides along the inside of the bowl without and significant contact. Dumping fresh flour in the bottom just exasporatres the issue.
It’s an amazing mixer and kneading. I have one now, having given up on Bosch which I have had for nearly 40 years. This is far superior. Yes indeed it kneads and the bread is amazing when it is finished. I don’t think you understood this was a demo only
No way is that machine good for Kneading Dough.That guy doing the Demo also has very little knowledge about Bread making.If that machine was good you would see them in Professional Kitchens and i have'nt.
PS I've been a Chef in London for the last 30 years.
"We don't measure"
"We use our intuition"
Yup, you can do that, but you will not bake reproducible loaves of a consistent standard and your failure rate won't be close to zero. And, I wonder why all competent bakers, including professionals stress the need to measure accurately? Silly professionals, if they only knew.
And gluten does not 'set'. You clearly haven't got a clue.
You also make the point that the mixer design is old and so it must be good. Did you use a 1930's camera to film this? There are mixer designs that old still in use. They were the successful designs. This is not one that would ever grace a bakery. It's is like a particular type of professional mixer with the kneading arm removed.
Your video is incompetent and ludicrous.
Sorry demonstrator you do not know what you are doing , now these days the people want soft doughs and a big hole crumb