I like the investigative style of the video, really trying to calibrate towards a good window pane is important. As for the Ank, you need to lock the roller as close to the bowl edge that the dough and speed will allow, there is no such thing as a universal distance like ½ inch or whatever. Once the ingredients are mixed, the sweet spot for the roller is where the dough will stay just below the top of the roller when it is caught between the roller and the bowl side. It is very easy to figure this distance out while the machine is running. The dough consistency and speed will dictate where that position is and it may need to be adjusted as the dough develops since the dough consistency obviously changes with that. I would run it slightly faster than the 3 oclock position, like 5-6 o'clock. When I bake, the Ank may well take 20-30 minutes before I get a window pane. This is with high hydration dough like 90%. But from having no pane it will appear within minutes, so once the dough begins to resist a pull, be careful to check it every two minutes or so. My experience with low hydration doughs like for pizza is that the hook is just as good as the roller. For more wet doughs I prefer the roller since the hook does not really work the dough in the early stages.
I noticed your roller kind of being pushed out of the way every time the dough passed behind it. I think if you crank it down a little harder to force that dough to kind of be squeezed between the wall and the roller, it would help to smooth those lumps out. I’m not saying to give it no room. It needs a couple of good inches but I would make sure that the roller was tightened down so it did not move. Also, I think you would have benefited from a pause.. Another words allowing the dough to rest since it seem to be a little resistant. Maybe coming back in half an hour or so and trying again. And I agree with one of the other commenters that I would have kneaded it a little faster.
I only use the dough hook for heavy mixes, the roller is more for soft or enriched mixes, the machine is very gentle and stretches without tearing the gluten, I also regularly allow it to run for twenty or more minutes until the gluten is very well developed . I do really like this machine.
I've only been making homemade bread for a few years now, so I'm a novice. However, I got the Ankarsrum 16mos ago and LOVE it! Additionally, I grind my own wheat berries for flour. I think I'll never have the smooth, round ball I see others get whey they use white flour. That being said, not much compares to the deliciousness of homemade bread. I position my roller about 1/2 to 3/4 inch from the edge of the bowl and I run the speed at a high 5 for 10-12 minutes. When the timer stops, I put a lid on the bowl and stick it in the oven with the light on. It rises for approximately 1 hr, then I shape, rise again, and bake. Did I mention that not much compares to the deliciousness of homemade bread? Thank you for the video. I could watch Ankarsrum videos all day long.
Thanks for the comments! I'm not sure I am committed enough to grind wheat yet, but with the covid flour shortages earlier this year, maybe it's time to learn!
I made bread on the weekend, using my KitchenAid mixer and the kneading was perfect. I know bakers love the Ankarsrum mixers, and I had thought of getting one, but I know some people don't get the results they want. Glad it worked out when you did your hand-kneading, though (and with only 10 additional seconds!)
It was weird, it was like the dough wasn't ready straight from the mixer but those 10 seconds of hand-knead brought it all together. More experimenting required!
@@twistybakes5681 Good for you. A lot of people who get an Ankarsrum mixer say there is a learning curve to getting it to work the want they want. I guess trial and error is a learning experience. They're certainly a very sturdy mixer. I wouldn't try anything too heavy with a KitchenAid, but these Ank mixers look like they can handle big batches with no problem.
@@HotVoodooWitch Good to know; thanks. For some reason, I thought they were better-suited for the bigger batches. I watched a video of the Bosch mixer (similar design to the Ankarsrum) but the Ankarsrum looks so much sturdier and better-built. For one thing, the stainless steel bowl comes with the Ankarsrum, whereas a steel bowl is extra purchase for Bosch. Plus, I like the rolled lip of the Ankarsrum bowl, no sharp edges. And it seemed quieter than the Bosch, but maybe that was just something to do with the editing.
I’ve made the best bread of my life in my Ankarsrum after decades with a fabulous kitchen aid pro. I think the location of the roller played heavily into the look of that dough, and let’s not forget relative humidity and flour age… still, it is a bit of practice to get it just so👍
The mixer does take some getting used to. I would play with the roller position, the amount of dough dictates the roller position. I would try moving the roller to 1 inch from the edge and locking it there from what I am seeing in your video. Do return and report!
I agree, plus the arm shouldn't be rocking--you need to find the sweet spot. Also, it might be a bit dry (yes!). It's not unusual for Ankarsrum dough to seem a bit shaggy. Once you take the dough out of the bowl and fold it a few times, it should come together. Join our mixer-owners group--lots of seasoned Ankarsrum owners there: groups.io/g/Mixer-Owners ! Edited to add: a British member of The Fresh Loaf mentioned a purple rubber lint brush that Lakeland carries that almost seems made to clean the roller. I not only bought one for myself but also for my Ank-owning friends and family--check it out! They're available in the U.S as well.
I really wonder why you didn't use the dough hook instead? I use it on my trusted Ballerup Master Mixer from 1959 (the "original" Ankersrum), and the dough comes nicely together in 6-9 minutes
Here's how you're supposed to use the mixer. I think the mixer is different than other mixers. Here's the video title Ankarsrum (Electrolux/Magic Mill/Verona) Mixer Demonstration
Did you put the water in first and then add the flour etc? If you add liquid to flour it will take much longer to knead. Also, try locking down the roller arm with about 1 inche space between the side of the bowl and it will kned faster. I make sourdough bread, pizza and cookie dough in about 10 -14 minutes depending on the hydration. I never use the dough hook because the roller is far superior and never rips the gluten in the dough.
Hi thank you for all the information. Have been looking at the Ank you’re using noticed you do not have a place for the dough hook?? (May not be looking carefully). TIA 😃
I would go slower mixer speed if possible. High hydration is leading to tearing as you inferred. I think you are on the money doing a few hand turns earlier.
i'm so enthralled by this machine... can someone explain to me what the big differece is to my kenwood chef xl for example? is it the same concept like those bosch mixers?
I think historically the Bosch is the same concept as the Ank :) I mean, obviously the bowl spins on the Ank, as it's driven from below. The worm-drive is capable of running far longer, cooler and quieter than stand mixers are able to. Also, you don't get the same poof of flour out of the bowl when you start it, and the large open bowl makes it easier to add ingredients. And the biggest difference is, it looks cooler :D
It’s well known that making bread in a kitchen aid is taxing to the motor and it will wear the motor out within one to three years. The Ankarsrum motor is far superior to the motors being put into the kitchen aid machines now. They are not meant for regular bread baking just yesterday I watched a video of a Kuching aid 600 pro mixing and kneeding bread dough and it really put a strain on the motor. It slowed it down and then it sped up. The Ankarsrum has a seven year warranty compared to a one year warranty on the kitchen aid.
I like the investigative style of the video, really trying to calibrate towards a good window pane is important.
As for the Ank, you need to lock the roller as close to the bowl edge that the dough and speed will allow, there is no such thing as a universal distance like ½ inch or whatever. Once the ingredients are mixed, the sweet spot for the roller is where the dough will stay just below the top of the roller when it is caught between the roller and the bowl side. It is very easy to figure this distance out while the machine is running. The dough consistency and speed will dictate where that position is and it may need to be adjusted as the dough develops since the dough consistency obviously changes with that. I would run it slightly faster than the 3 oclock position, like 5-6 o'clock. When I bake, the Ank may well take 20-30 minutes before I get a window pane. This is with high hydration dough like 90%. But from having no pane it will appear within minutes, so once the dough begins to resist a pull, be careful to check it every two minutes or so. My experience with low hydration doughs like for pizza is that the hook is just as good as the roller. For more wet doughs I prefer the roller since the hook does not really work the dough in the early stages.
@jboys thanks for the tips there. I am getting better due to advice from Ank fans like you!
I noticed your roller kind of being pushed out of the way every time the dough passed behind it. I think if you crank it down a little harder to force that dough to kind of be squeezed between the wall and the roller, it would help to smooth those lumps out. I’m not saying to give it no room. It needs a couple of good inches but I would make sure that the roller was tightened down so it did not move. Also, I think you would have benefited from a pause.. Another words allowing the dough to rest since it seem to be a little resistant. Maybe coming back in half an hour or so and trying again. And I agree with one of the other commenters that I would have kneaded it a little faster.
I only use the dough hook for heavy mixes, the roller is more for soft or enriched mixes, the machine is very gentle and stretches without tearing the gluten, I also regularly allow it to run for twenty or more minutes until the gluten is very well developed . I do really like this machine.
Thanks, that is what I have found too. Glad I am not alone.
I've only been making homemade bread for a few years now, so I'm a novice. However, I got the Ankarsrum 16mos ago and LOVE it! Additionally, I grind my own wheat berries for flour. I think I'll never have the smooth, round ball I see others get whey they use white flour. That being said, not much compares to the deliciousness of homemade bread. I position my roller about 1/2 to 3/4 inch from the edge of the bowl and I run the speed at a high 5 for 10-12 minutes. When the timer stops, I put a lid on the bowl and stick it in the oven with the light on. It rises for approximately 1 hr, then I shape, rise again, and bake. Did I mention that not much compares to the deliciousness of homemade bread? Thank you for the video. I could watch Ankarsrum videos all day long.
Thanks for the comments! I'm not sure I am committed enough to grind wheat yet, but with the covid flour shortages earlier this year, maybe it's time to learn!
I made bread on the weekend, using my KitchenAid mixer and the kneading was perfect. I know bakers love the Ankarsrum mixers, and I had thought of getting one, but I know some people don't get the results they want. Glad it worked out when you did your hand-kneading, though (and with only 10 additional seconds!)
It was weird, it was like the dough wasn't ready straight from the mixer but those 10 seconds of hand-knead brought it all together. More experimenting required!
@@twistybakes5681 Good for you. A lot of people who get an Ankarsrum mixer say there is a learning curve to getting it to work the want they want. I guess trial and error is a learning experience. They're certainly a very sturdy mixer. I wouldn't try anything too heavy with a KitchenAid, but these Ank mixers look like they can handle big batches with no problem.
@@sashineb.2114 AND little batches. That's one of its many pluses.
@@HotVoodooWitch Good to know; thanks. For some reason, I thought they were better-suited for the bigger batches. I watched a video of the Bosch mixer (similar design to the Ankarsrum) but the Ankarsrum looks so much sturdier and better-built. For one thing, the stainless steel bowl comes with the Ankarsrum, whereas a steel bowl is extra purchase for Bosch. Plus, I like the rolled lip of the Ankarsrum bowl, no sharp edges. And it seemed quieter than the Bosch, but maybe that was just something to do with the editing.
I’ve made the best bread of my life in my Ankarsrum after decades with a fabulous kitchen aid pro. I think the location of the roller played heavily into the look of that dough, and let’s not forget relative humidity and flour age… still, it is a bit of practice to get it just so👍
The mixer does take some getting used to. I would play with the roller position, the amount of dough dictates the roller position. I would try moving the roller to 1 inch from the edge and locking it there from what I am seeing in your video. Do return and report!
I agree, plus the arm shouldn't be rocking--you need to find the sweet spot. Also, it might be a bit dry (yes!). It's not unusual for Ankarsrum dough to seem a bit shaggy. Once you take the dough out of the bowl and fold it a few times, it should come together.
Join our mixer-owners group--lots of seasoned Ankarsrum owners there: groups.io/g/Mixer-Owners !
Edited to add: a British member of The Fresh Loaf mentioned a purple rubber lint brush that Lakeland carries that almost seems made to clean the roller. I not only bought one for myself but also for my Ank-owning friends and family--check it out! They're available in the U.S as well.
Yes, do check out the mixer owners group. I belong to it as well and there is a lot of info and shared knowledge.
I was JUST coming back here because I remembered that you're a member!
Haha thats great to know about the brush, but I'm in Hong Kong!
When flour comes together you need to tighten up the rolling pin or change to the dough hook, then you will not need that much time to get the window.
I am going to try using the dough hook after the flour comes together. Thanks for that tip!
I watched the Ankarsrum Assistent video instructions where the first step for a dough preparation is done by the dough hook at low and medium speed.
In practice, the dough hook is useless for small quantities. Above 1kg I'd use it. Maybe. But still not required.
I really wonder why you didn't use the dough hook instead?
I use it on my trusted Ballerup Master Mixer from 1959 (the "original" Ankersrum), and the dough comes nicely together in 6-9 minutes
There a lot of advice out there, and a lot of fans of the rollers. I will try the hook though :)
Here's how you're supposed to use the mixer. I think the mixer is different than other mixers. Here's the video title Ankarsrum (Electrolux/Magic Mill/Verona) Mixer Demonstration
Or, here is another way!
Maybe the twister hand should be set a tad closer toward the bowl.
20 minutes kneading in the ank isn't unheard of at all, and I do think you need to move the roller in a bit once it's come together
Yep, that is what I am learning!
Did you put the water in first and then add the flour etc? If you add liquid to flour it will take much longer to knead. Also, try locking down the roller arm with about 1 inche space between the side of the bowl and it will kned faster. I make sourdough bread, pizza and cookie dough in about 10 -14 minutes depending on the hydration. I never use the dough hook because the roller is far superior and never rips the gluten in the dough.
Hi thank you for all the information. Have been looking at the Ank you’re using noticed you do not have a place for the dough hook?? (May not be looking carefully). TIA 😃
I have the ank and theyre is a hole for the dough hook, in the video you just can't see it but it's there
I would go slower mixer speed if possible. High hydration is leading to tearing as you inferred. I think you are on the money doing a few hand turns earlier.
Great recipe
Thanks a lot
i'm so enthralled by this machine... can someone explain to me what the big differece is to my kenwood chef xl for example? is it the same concept like those bosch mixers?
I think historically the Bosch is the same concept as the Ank :)
I mean, obviously the bowl spins on the Ank, as it's driven from below. The worm-drive is capable of running far longer, cooler and quieter than stand mixers are able to. Also, you don't get the same poof of flour out of the bowl when you start it, and the large open bowl makes it easier to add ingredients.
And the biggest difference is, it looks cooler :D
Great machine!
We agree!
Put the roller closer to the side DH.
Reinventing the wheel ?????
Hi and thanks for sharing! Only one question.. with the constant friction to the bowl do you have problems with the temperature of the dough?
I don't. My kitchen ambient is 26°C which is horribly warm already, I haven't measured any rise in dough temp.
Have you tried using the dough hook first to mix it some then the roller?
Not yet! I hadn't considered trying both
Dough hook needed herz
There are a lot of people out there who never use the hook, saying it was only added for the American market! But yes, I will try it.
Dough hook.
In practice, the dough hook is useless for small quantities. Above 1kg I'd use it. Maybe. But still not required.
i prefer normal mixer like kitchen aid, mixing faster and easier
And noisier, and harder to pour things in, and more likely to affect dough temp...each to their own!
It’s well known that making bread in a kitchen aid is taxing to the motor and it will wear the motor out within one to three years. The Ankarsrum motor is far superior to the motors being put into the kitchen aid machines now. They are not meant for regular bread baking just yesterday I watched a video of a Kuching aid 600 pro mixing and kneeding bread dough and it really put a strain on the motor. It slowed it down and then it sped up. The Ankarsrum has a seven year warranty compared to a one year warranty on the kitchen aid.