My new Ankarsrum mixer arrives in a couple of days. Thank you so much for being so thorough in your description of your weights and methods. This was a very excellent video. Do you know what speed you are using on your Ankarsrum to knead? Looked like it might be at 3 o'clock but maybe a little faster. I have subbed your channel and am looking forward to seeing more of your recipes.
Hi Mary Fiona. I am sure you will enjoy using the Ankarsrum, it is a delight and works so well. I tend to vary the speed on mine, usually starting on a reasonable slow speed and then increasing it, until the dough is being squeezed nicely between the roller and the side of the bowl.
@geoffsbakingblog well the cake is in the oven. I've watched so many of you baking blogs I find myself meticulously scraping every last bit of ingredients and mixture out the bowls. 🤣 and I licked the spatula like Julia Child
Hi Mary. The dough hook is more common on tilt-head stand mixers. It will work fine. The difference is that with the Ankaarsrum dough roller it more closely resembles hand kneading so it doesnt tend to tear the dough in the same way that a dough hook does.
HI ClassicalBean. As I described the ingredient the butter was quite firm. But it softened over the next hour so it was soft when I put it into the dough. I knead on a medium-high speed with the Ankarsrum. That seems to work very well for me.
Hi Judy. The main purpose is that it creates a bread with a softer/fluffier texture. The cooking some flour with the water allows the gluten strands to increase in length, and is then able to absorb more water. The greater hydration in a dough tends to lead to a softer texture. It also has the effect of slowly the process of the bread going stale.
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Just ordered my first Ank for the new year! I cannot wait to use it. This will be my first recipe in it. Thanks Geoff!! Happy New Year!
Hi Daniel. That's great. I hope you enjoy your Ank, and the bread, as much as I do.
GREAT clear and concise recipe, carry on making these great recipes Geoff! Many thanks from an old timer!
Hi Under Baked. Thanks very much.
Thanks for the great detailed video! I’m still learning my Ank and this is very helpful.
Hi Victoria. You are most welcome. I do hope you enjoy your Ank.
Thanks for the video. This bread looks very good.
Oh it was lovely. The softest bread I have ever eaten,
11.45 and waiting for you know who🐱 to come in.... So I'm killing time with you Geoff... Nice bread... 👍.
Hi Henrietta. I hope you didn't have to wait too long, but long enough to watch the video LOL.
Спасибо большое за рецепт и видео ❤
Hi Анна Высоцкая. Сардэчна запрашаем..
Hi Geoff, I love your recipe. Very easy to follow❤ Thank you!
Hi Min Hwangbo. That's great. I am glad you like it.
Thank you Geoff xx I will be trying this soon xx
Hi Elizabeth. That's good. I do hope you enjoy it.
My new Ankarsrum mixer arrives in a couple of days. Thank you so much for being so thorough in your description of your weights and methods. This was a very excellent video. Do you know what speed you are using on your Ankarsrum to knead? Looked like it might be at 3 o'clock but maybe a little faster. I have subbed your channel and am looking forward to seeing more of your recipes.
Hi Mary Fiona. I am sure you will enjoy using the Ankarsrum, it is a delight and works so well. I tend to vary the speed on mine, usually starting on a reasonable slow speed and then increasing it, until the dough is being squeezed nicely between the roller and the side of the bowl.
Wow how shiny and golden does that look?! Thanks for this recipe I'll ask hubby to make this, he's the bread man in our house 😂 x
Hi Caz, Thanks. I hope you enjoy the bread, when your husband makes it.
The burger buns look really good. I'm going to make the ginger tray bake today cake 🥮
Hi Diane. Thanks. I hope you enjoy your ginger bake.
@geoffsbakingblog well the cake is in the oven. I've watched so many of you baking blogs I find myself meticulously scraping every last bit of ingredients and mixture out the bowls. 🤣 and I licked the spatula like Julia Child
@@dianesadler I hope you didn't do the other thing that Julia often did, swiping the shells, skins etc off the counter and onto the floor.
Thank you for the recipe, I haven't seen that dough attachment before, I have a dough hook on mine, I presume that would do the same job.
Hi Mary. The dough hook is more common on tilt-head stand mixers. It will work fine. The difference is that with the Ankaarsrum dough roller it more closely resembles hand kneading so it doesnt tend to tear the dough in the same way that a dough hook does.
that looks delicious
Hi Lynda James, thanks very much.
Thanks for the video. ❤ Is your butter soft? What is your kneading speed.
HI ClassicalBean. As I described the ingredient the butter was quite firm. But it softened over the next hour so it was soft when I put it into the dough. I knead on a medium-high speed with the Ankarsrum. That seems to work very well for me.
Geoff, what does the Tangzhong method do to the bread? Thank you and the bread looks so good.
Hi Judy. The main purpose is that it creates a bread with a softer/fluffier texture. The cooking some flour with the water allows the gluten strands to increase in length, and is then able to absorb more water. The greater hydration in a dough tends to lead to a softer texture. It also has the effect of slowly the process of the bread going stale.
play dough ! Great fun
What setting do you use?
I mainly use a medium speed.
@ what setting? 3 o’clock in the Ankarsrum lingo? Thanks.
Make great fried bread i'll wager...
Hi Cornz38. It may do but I haven't tried that.
i never use plastic ..
Well that's good, if it suits you.
If you buy the legacy version - the old version - of the tree mixer, attachments are made of wood.