Mixing | Baking Techniques
Vložit
- čas přidán 15. 04. 2021
- 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.
▶︎ The Challenger Bread Pan: challengerbreadware.com/produ...
▶︎ Ankarsrum Mixer: challengerbreadware.com/produ...
▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadwar...
▶︎ More Challenger Made Baking Tools:
Larger Starter Jar Set: challengerbreadware.com/produ...
Baker's Scale: challengerbreadware.com/produ...
Challenger Bread Pan: challengerbreadware.com/the-pan/
Walnut Bench Knife: challengerbreadware.com/produ...
Oven Gloves: challengerbreadware.com/produ...
Dough Cover: challengerbreadware.com/produ...
Serrated Knife: challengerbreadware.com/produ...
Denim Baker's Apron: challengerbreadware.com/produ...
▶︎ Follow us on Social Media:
Instagram: / challengerbreadware
Facebook: / challengerbreadware - Jak na to + styl
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!
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.
Great tips!
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.
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.
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.
I have the Ank as well. Thank you for the tip for reserving the water 💧
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..
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.
Hi would you be willing to upload video or point me in direction of where I can learn the techniques you're talking about?
FANTASTICO!
Grazie!
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?
Hi, What is the hydration of the dough before and after bassinage? Cheers
The "reserved water" should be entered earlier or at lower mixer speed more slowly.
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.
Can you tell us something about the mixer you used (brand, commercial only or suitable for domestic use, etc)?
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.
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. 😃
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!
@@HotVoodooWitch , thank you! Yes, these pages are very good.
@@PeterObermeier my pleasure! Please report back!
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 🫠
Türkiye’de nerede satılıyor söylermisiniz teşekkür ederim
If you go to the Ankarsrum site, it’ll provide contact information for their international distributors. They probably have one in Istanbul. Good luck!
after seeing this video i have concluded that i will NOT be buying one. Ill purchase a BOSCH instead.