Ankarsrum stand mixer - high hydration pizza dough
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- Опубликовано: 7 июл 2017
- Ankarsrum Assistent stand mixer with dough hook
77% hydration dough for Roman-style pizza in teglia, 720 g total
396 g flour (type 00, W310)
305 g water
8 g salt
2.4 g dry active yeast
8 g olive oil
Add 200 g water and flour: 0:20
Add salt and more water: 5:55
Add oil & increase speed: 8:54
The rest of the water is added gradually during kneading.
The first fold in the mixer after 5 min rest at the end of the video. Final stretch and fold in a separate video: • Stretch and fold high ...
Full recipe (in Finnish):
paistopinta.net/roomalainen-p... 
Хобби
A tip from swede: lock that hook so its in the middle and let the bowl do the rest...
Fantastic.
If I hadn't seen this video I would have sold my Ankarsrum to buy a spiral machine.
My compliments, very good.
I just ordered one. this looks better than most standard mixers.
Thank you!.... because I usually panic and stop the machine and go to resting and folding my bread dough by hand once the dough gets mushy and liquid. Great to see that it actually comes together after 15min you gave me courage. By the way I use spray bottle to add water the machine reacts really well to spray.
There are two things in the video that were done against the instructions by the manufacturer. The first is he did not have the scraper attachment attached, and the second is once all the flour has been incorporated into the dough you need to move the hook to the center of the machine and lock it there for the kneading to work correctly. If these two things would have been done the kneading time would have been reduced. (See Ankarsrum Master Class Videos for more information)
Strangely satisfying to watch 🍕👍
If I had to spend the whole time messing with it like that, I think I would have just done it by hand. It really didn’t need that much kneading. But if you had put the hook in the middle and just left it alone, then the machine would do the work. Just add your water and your flour and leave it alone. Every time you got a cohesive ball you added more water. Basically you stretch the process out much longer than it needed to go. And I’m just saying this to help you out because anybody watching would think that if you have this mixer it’s a pain and you have to tend it like a baby the whole time but you don’t.
My directions say once you have added all your flour, move your hook to the middle of the bowl. And then allow it to continue kneading the dough. Wow that was a very long knead.
Which speed are you running at? really impressive results
Wie hälst du es mit der Autolyse? Danke schön
راها عندي وزوينة بزاف👍
when does the dough start mixing
Complimenti! Video molto interessante per chi vorrebbe acquistare questa macchina. Che percentuale di idratazione sei arrivato a fare? Grazie
Questo era 77%, ma ho fatto fino a 85%. Dipende dalla farina.
Amazing video , I just haven't seen when did you put dry yeast in :)
Igor Vasić I mixed the yeast with the flour.
Hook or Roller for pizza dough?
I got great bread results with the roller, but for Neapolitan pizza dough, not so much, even with type 00 flour (W300-320).
I've seen a lot of recipes advising to use the roller (including Ankasrum official recipes). The results shown here (and the comments below) make me questions the roller. Now I want to try the hook.
Question for you or the community : can someone explain why the hook would be better? Is it a matter of quantity of dough? Of hydration?
You will love it!
Hai mai provato a realizzare grandi lievitati con ankarsrum? Grazie
No. Purtroppo non ne posso dire niente.
Interesting to watch, thank you. I have theory: instead of gradually adding water to flour(doughball), gradually add flour to water. Maybe this is quicker.
Yep!
When you add salt to a dough after you add the yeast you want to add more water to better dissolve the salt
Wrong. Flour has to absorb water before adding the next one. This is why will get sticky if you reverse the process
With this machine it is better to start with liquids then add flour. The bread beckers lady does it best.
Far better gradually adding water to flour
I also use 00 flour, adding dry yeast to flour before mixing. Thanks for video, I wasn’t sure how long I needed to work it in mixer. Did you take the temp of dough? Are you looking for specific temp? Noticed it was at 27.7.
27 is too high!
You need to finish bt 21 and 24 max
Wenn man nicht weiß wie muss man hat stundenlang mengen
Please what is the reference of W 300 flour
W value is a way of measuring flour strength, used in Italy and some other countries. W300 means strong flour.
Good video. I see a lot of bowl spinning with little dough kneading. No way I'd buy this. Looks like it would take hours to get a good knead.
Quantity is too little.
we must not have watched the same video
Für schwere Teige Bosch Universal Plus MUM 6N21 weiß/silber 229, 90 € der Teig wird doch nur gedreht und nicht geknetet . For heavy dough Bosch Universal Plus MUM 6N21 white/silver 229, 90 € the dough is only turned and not kneaded.
For small amounts like this, shouldn't you use the scrape and roller?
I prefer the hook for this type of dough. The scraper tends to tear the gluten too much.
Paistopintaa syvemmältä Even on a slow speed? The hook is unnecessarily slow since the roller is designed to very gently knead (on slower speeds). I understand what you're saying but I just don't think the roller harms high hydration, delicate doughs, from my experience.
Well I’m fairly positive this video answered my question as to which mixer to purchase. I’m not seeing a whole lot of mixing going on here.
Eric Hengehold don’t let that fool you. You might find this comparison interesting:
ruclips.net/video/WzTmF2TNDRc/видео.html
I have an Ankarsrum. (I have also had a Kenwood stand mixer and a Kitchenaid.) Nothing beats this machine.
Takes a bit of getting used to, but the results are way better than standard stand mixers. A little bit pricey, but worth every penny.
@@patburke5733 Agreed. I have this and KA. I never use the Kitchen aid. I made pizza dough last night and it was silky smooth.
@@patburke5733 Hi there, may I ask which Kenwood mixer you have? I was thinking of getting the 7-quart Titanium as I like the stainless steel tools. But I also like the Ankarsrum (apart from the small plastic bowl and plastic gears on the whisks). Generally, do you find the Ankarsrum is as good as the Kenwood (both in bread-making and also making cookies, pastries, etc.) If you could have only one mixer, which would you choose? Thank you.
Sashine B. I had the Kenwood kMix, I don’t think it was as powerful as their titanium models and certainly not as expensive! When making bread with the stand mixers, I used to weigh everything precisely and it was always flour first then water when mixing. With the Ankarsrum, it’s the opposite. I can use the cup measurements with the Ankarsrum. The stand mixers could only handle about 800g of flour before they would start to struggle, not so with Ankarsrum. As for cake/cookie making I have used the Ankarsrum for both and the result is good, though I must admit, I have always found that a hand mixer is better-I feel more in control. I make a lot of bread and I find that I can make lots of loaves in one go and make good use of the oven. I freeze most of the bread and they defrost beautifully. HTH.
wow. what kind of flour did you used?
Caputo Cuoco, W310
ruupert Thanks. My dough does not climb the hook or clean the bowl. I guess I am doing something wrong. Or maybe because I use sourdough?
It's hard to say, could be a million things. Flour strength is extremely important though, it should be a bit over W300 to absorb the water and develop the necessary gluten.
ruupert thanks. Sometimes it works, so I guess I am doing some ring wrong. Until I saw your video, I guessed they the temperature of the dough was too high, reaching 29 C. Maybe it is because I start with higher hidration than I should. Thanks again.
Do you ever autolyse?
It bewilders me to see people use large capacity stand mixers for small portions of batter and then find fault with the mixer. That's equivalent to using a 20lb sledgehammer for driving tiny finishing nails into trim... and then blaming the sledgehammer for tearing up the trim. You need to use the correct tools for the job if you want a successful result without having to invest extra time and effort.
Question for me as a potential buyer. What would be a quality equivalent small quantity machine?
You can make a small portion with a big machine but cannot make a big portion with a small machine!
If i use a larger amount it climbs up the hook and makes a big mess. There's a lot of fiddling and hqnds on with this machine and i wish i hadn't bought it. I dont having to have the hole in the center when i want to use the mixers either. I'm glad i got mine used if i would of paid full price I'd be kicking myself
Silly question, but at what point did you add your yeast? I assume it was mixed in with the flour?
I used active dry yeast and mixed it with the flour first.
If you lack patience, this is not the machine for you. And, if it's just pizza dough you make, or any bread dough for that matter, you're better off with a spiral mixer. I have an Ankarsum and while I like it for the quantities of dough it can render, I'm not a very patient man and oftentimes I become frustrated in the middle of the process. But then, I turn on the timer and do something else for awhile.
Complimenti bel video, ho appena acquistato questa impastatrice, ma non so ancora come usarla al meglio, io faccio sopratutto pizza napoletana, al 60% idro, cosa è meglio usare il gancio da solo, o il rullo con la spatola?
Dipende, sono buoni entrambi, ma diversi. Vale la pena provare tutti e due.
@@paistopinta grazie del consiglio, un altra cosa:come consigli di procedere? Prima l'acqua ma non tutta, poi farina e poi piam piano acqua? Come nel video?
Giuliano Camedda Con 60% idro si può tranquillamente aggiungere tutta l’acqua all’inizio.
Ho fatto il fornaio x22anni ho usato spirali tuffanti questa non si può vedere 😭
I just bought this one, I regret it a lot.
Took a long time to make a dough.
That contraption needs to go back the the drawing board.
david
just use the roller and the contraption will work 👍
maybe a visit to the eye doctor for you
Hey!
I se that you're from Finland.
Where do you purchase your flours and what brand it is?
Videolla on käytössä Caputo Cuoco, jota myy esim. Culinaria Keittiöelämää Tampereella. Toinen hyvä on Mulino Marino (Buratto ja 00), jota myy ainakin La Tartufata Helsingissä. Lisää jauhoista ja resepti täällä: paistopinta.net/roomalainen-peltipizza/
Twenty + minutes to make pizza dough?!? I thought I wanted to replace my KA with a Ankarsrum but I'm not so sure now. Not to criticize your choice but that seem an excessive amount of time.
please can you tell us how do you ferment the dough after kneading ...room temperature , fridge or both...and for hoe long...thank you
24 hours in refrigerator, then shaping and either 4 hours in room temp or another 24 hours in refrigerator.
appreciate your response
@@paistopinta 20 minutes is a long time to mix the dough in the machine--especially when you are following by a long ferment. You can reduce that to 5-10 minutes and add a couple folds at an 30 & 60 minutes into the ferment and be done.
KITCHENAID!!!!!!
I’ll stick with my hook
Here you can see, as is so often the case, that this machine is not suitable for heavy dough.
saw no such thing
@@nunyabizz50 is my opinion
My kitchen aid hook would be all over that.
Which model KA do you have? Are you happy with it?
@@sashineb.2114 I have the 6 qt. bowl professional. I make bread twice a week. It's a beast
@@sashineb.2114 yes, happy with it.
@@DiannaAtherton Good! Glad to hear you're happy with it. Thanks.
I blew up my KitchenAid on the 6th pizza dough.... so actually no it wouldn’t!
This mixer requires same amount of manual handling as if kneaded by hand.
🤣
way less than a Kitchenaid
Its a piece crap, dont buy it!
Lmao, yeah better go buy a ka that Will blow up and rattle all around when pushed 😂. I made 2,5 kg of pizza dough, no problem, ka is not up for the job!
👎👎👎👎👎