Mixing | Baking Techniques

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Your bulk fermentation is now complete, and you’re ready to start shaping your dough into loaves. But before you pull out your bannetons, you need to pre-shape your dough to help tighten it up before the final shaping and bake.
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Опубликовано:

7 авг 2024

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Комментарии : 26

@anneherz5331 6 месяцев назад

Love this video and demonstration! I watched a few of the other videos in the series too - it would be really handy if you linked them in youtube so they play one after each other. I'd really appreciate if you posted the recipe so we could try to follow along and copy your techniques. Lastly, I'd love to see the the actual end product, both finished loaf and crumb. Thanks for the video!

@latui7350 Год назад

For the Ank, you need to lock the bar far enough away from the side of the bowl so that it is not moving around when the bread passes the roller. You can always fine tune it as the bread develops while mixing.

@ChallengerBreadware Год назад

Great tips!

@AnnaTan1 3 года назад

I have the Ank as well. Thank you for the tip for reserving the water 💧

@sourdoughhome2571 2 года назад

Autolyse is classically defined as flour and water and sometimes salt. Why only sometimes salt? A LONG autolyse can have the enzymes act up enough to discolor a white flour autolyse, becoming an unattractive gray. We're talking 10 to 12 hours or so. Salt regulates the enzymatic action. Some large bakeries mix a large batch of autolyse in the morning and use it for the day's production. While the graying of the autolyse is harmless, most people don't want gray bread. Anyway, when you add a riser, be it yeast or sourdough, you have left the realm of autolyse and entered the realm of fermentation.

@felicityfletcher7714 2 года назад

Thank you for a great way to do sourdough using the Ankasrum Assistent. You might look at Ashley McCord doing a demo on the Ankasrum Assistant USA She demonstrates that you don’t let the arm move about but you fix it so that the dough passes between the roller and the side. If you don’t do this you will ruin the thread on the arm where it joins the machine. Also she advocates using a lower speed. It’s worth watching her.

@HotVoodooWitch 2 года назад

I couldn’t agree more on all points-that’s why the arm has a knob. That flopping arm . . . 🤔 . . . still, very nice dough. (I also autolyse.) Ashley and her family (The Bread Beckers) are the importers and U.S. distributors-they’re AnkarsrumUSA. She knows the Ankarsrum inside out; thanks to her first video demo, I knew how to use my mixer before buying it. Lynn Junk’s video demo is also excellent.

@Rev3rence Месяц назад

Honestly there's way too much advice on the internet to separate the salt from the yeast/ sourdough. But I have seen enough demonstrations of it doing nothing to harm the leveaning regardless of the timing of it's addition, and experienced it myself too.. On a different note, that looks like a fairly high hydration dough, does it hold its shape in the oven later? when I go to such hydrations my bread first collapses in the oven and then rises back up but inevitably to a lower height compared to a less hydrated dough..

@L-36 2 года назад

Was this done with the KIS recipe shown in a video a year ago? If not, what is the hydration level and are you still using 2PM for low and 4PM for high?

@terribaroneverga7222 3 года назад

FANTASTICO!

@jimchallenger9548 3 года назад

Grazie!

@vincelieu4425 2 года назад

This mixer is not your typical planetary mixer as it requires some special techniques to take full advantage of it. The scrapper is basically a breaker bar, a dough stretcher, and of course a scrapper so it's role is even more important than the roller. Believe it or not I can make this mixer show me a window pane test without touching the dough at all.

@jedbowden4633 2 года назад

Hi would you be willing to upload video or point me in direction of where I can learn the techniques you're talking about?

@GodsSparrowSpeaks 7 месяцев назад

What is autolyse? I’ve always made bread by hand and simply kneaded, and let it rest/rise, punched down, kneaded lightly, formed the loaves and let them rise again before baking. Always successful but apparently I’ve been missing something LOL And was just gifted an Ank so trying to figure out what to do. First set I made I think was not kneaded long enough nor enough liquid. Trying to educate myself. Getting confused instead 🫠

@kenwang224b 2 года назад

Hi, What is the hydration of the dough before and after bassinage? Cheers

@TheoGottwald 2 года назад

The "reserved water" should be entered earlier or at lower mixer speed more slowly.

@vickyburton2434 Год назад

All the demos of this machine show to move the arm away from the side so it does not move back and forth, but gently squeezes the dough as it get pressed through the opening.

@MrCranberran 3 года назад

Can you tell us something about the mixer you used (brand, commercial only or suitable for domestic use, etc)?

@ChallengerBreadware 3 года назад

It's an Ankarsrum mixer from Sweden that we sell on our website. It's the old Electrolux brand if you remember them. It is an absolutely fantastic mixer for dough and everything else. It's far better than a KitchenAid, and you'll never burn our the motor. Our founder burned out the motors on two different KitchenAid mixers working with dough.

@PeterObermeier 2 года назад

Thank you for this video. It is a pity that you skipped your corrective actions after adding water and the dough was stuck. Next week my ordered Ankarsrum is arriving and it would be very helpful to know the trick. 😃

@HotVoodooWitch 2 года назад

Watch Ashley McCord’s (Bread Beckers, AnkarsrumUSA) and Lynn Junk’s video demos; they’re (respectively) the U.S. and Canadian importers. They’ll put you on the path to Ankarsrum success. 😊 I just ordered a new “Ank” for a cousin’s DIL a week ago; I think that’s the tenth one among my family and friends. Needless to say, we all love this mixer!

@PeterObermeier 2 года назад

@@HotVoodooWitch , thank you! Yes, these pages are very good.

@HotVoodooWitch 2 года назад

@@PeterObermeier my pleasure! Please report back!

@sehmusaslan2096 2 года назад

Türkiye’de nerede satılıyor söylermisiniz teşekkür ederim

@HotVoodooWitch 2 года назад

If you go to the Ankarsrum site, it’ll provide contact information for their international distributors. They probably have one in Istanbul. Good luck!