KitchenAid vs Ankarsrum Mixer for Kneading Bread Dough | Whole Wheat
Vložit
- čas přidán 23. 05. 2024
- Join my Lovely Fresh Milled Flour Baking Group!
groups/93212...
Recipe link ➡️ lovelybellbakes.com/super-sof...
Shop Lovely Bell Bakes
lovelybellbakes.com/shop-love...
Loaf pans used:
amzn.to/4cyrshR
My kitchenaid mixer
amzn.to/4aBHd62
Ankarsrum mixer
www.pjatr.com/t/8-12416-33990...
Grain mill
collabs.shop/yairnx
USE CODE: Lovelybellbakes20 for $20 off!
Kitchen scale:
amzn.to/4afb5Fh
Where I get my grain:
www.azurestandard.com/?a_aid=...
Note: links in this description are affiliate links to products that I love and use regularly. I hope you enjoy them as much as I do.
Purchased mine in May 2018. I usually use it for most of my bread. I also have a 6 quart kitchen aid. The ankarsrum is something to learn to use, but I prefer it for my bread
Thanks for sharing!
Thank you so much for this. I wasn’t getting the windowpane in my Ank so I kept going longer but I was so afraid I was going to over knead it. I didn’t get as good of a windowpane as you did so I took it out sooner. I will keep going a little longer next time. Cooking it now to see how it turns out. 😊
I have the Ank and I LOVE it! There is a bit of a learning curve but it is worth learning because it is a wonderful mixer!!!
I agree
I just bought my ank this year. It took me a little bit to understand the bread dough using this mixer and watched all the videos I could find. I absolutely love it! I came from the Bosch mixer where I never liked the middle section.
I’ve never used the kitchen aid since I always used whole wheat but just this last year made 100% whole wheat.
I’ve had the Bosch as well and didn’t like the middle section either.
Thanks for the demo; I would love to see more comparisons. The Ankarsrum is my dream mixer; I love the open bowl. I have a WonderMix I use for my bread dough (got a package deal when ordering my WonderMill). It works very well for our needs. I generally use my KitchenAid for everything else and find it to be a PAIN in the neck to add ingredients while using.
I agree. It is a pain to add ingredients into the kitchenaid while mixing.
Great video! Thank you for this...🥰
My pleasure!
Hi about 10 years ago I bought the ankarsrum used it once for bagel dough and then sat in my pantry for about 7yrs because I was pretty much intimidated by it. The kitchenaid pretty much dominated my kitchen for over 20 years until 2 years ago that I decided to try the ank one more time before selling it and to my amazement fell in love with it. I have to tell you there was a bit of a learning curve and patience with it but well worth it. Enjoy have fun with it don’t forget to use the other bowl I did for a while.. I use it to make small batches of cookies, muffins, quick breads and frosting
Hi, do you have tips for using the Ank for small batches? Thanks.
I don’t have an ankarscrum, and I have the same Kitchenaid you have. However, I have a Bosch mixer that I bought in 1998. That’s what I use to knead my dough. It’s still running strong. I don’t desire an ank at all.
I love your channel and your bread recipe. It is by far my favorite recipe and I have tried MANY.
Thank you!
Thank you for the comparison. I usually do small batch dough. For me, the KA Artisan has been fine. When I first started milling, I heard the KA would not work for FMF, so I bought a Nutrimill Artiste, however, it’s still in the box almost 3 years later and I have no issues with my KA. I really think it depends on the quantity of dough that you have. Thank you again 😊.
I do agree.
I think for me the commercial kitchen aid will be best, small family and I want to leave it out on the counter so I think kitchen commercial it will be. Thank you so much for doing this!
My pleasure! Please use my link if you decide to purchase from Amazon! Thank you!
It definitely takes longer in the ANK to reach a window pain. But I just walk away and let it go. I set the timer and come back and check it.
I do love the timer feature!
Great video!
Thanks!
I have the ankarsrum which is fabulous for large batches of dough, its not design for a single batch.
Does your dough get warm with large batches in the Ank?
I have both mixers also and have yet to try mixing a single batch of bread dough in the Ank. I am also a 99.9% sourdough bread baker & I always rest/autolyse the dough for at least 60 min before adding the levain & salt, mix until fully incorporated, then rest for 15 min before setting the kneading timer to 8 min. Rarely does it need to knead longer than that in the Ank.
Very interesting comparison. Although KA is commercial model I only do small batches. Ank can handle quadruple recipe with no problem I’ve heard. Ankarsrum is gentler on dough
And I’ve also heard that often you may not need to use all the flour.
Once dough is coming together Ank arm should be adjusted about an inch away from side. Also speed should be 3 o’clock position.
Ok. This is good to know. Thank you!
@@Lovelybellbakes I would be interested in results if you use Ank to knead your usual pasta dough if you still need to stop n knead by hand like when you use KA
I had a 600 pro KitchenAid and it was awful with small batches but great with big batches. You can turn your mixer on faster on the.ANK to speed up the time
I have both Kitchen Aid Heavy Duty 7qt (UK version - not sure what the US equivalent is) and last year I added an Ank to my kitchen. I really like both, but the Ank I have only used for bread so far and it definitely takes getting used to. I make sourdough and tend to do two loaves at a time (1000g flour in total, 400g starter, 650g water). The way I understand it should be used is to put wet ingredients in first (so starter and water) then the flour on top - but all in one go rather than a spoon at a time. I then start it up, using the roller and blade. I do a sort mix to bring it together and normally need to bring the roller into the centre and back a few times to help mix it. Once it looks like a shaggy dough, I stop for it to autolyse for 45 mins, then start to mix properly for 10 minutes - add salt and anything else, like seeds, then give it 5 mins more. I found the best speed is right between the third and fourth setting. I’ve found this method by trial and error, but it seems to work really well for me. I’m just starting my home ground flour journey though and have only tried this once using freshly ground flour - it worked ok but the dough seemed wetter to me. Not sure if this will help you, but I do like the Ank for bread over the kitchenaid 😊
Thank you for taking the time to help me ☺️. I’ll keep this in mind as I’m still struggling with it 😅
What speed did you knead with the Ankarshrum? I use just past 3 o'clock and usually get windowpane in 6 to 8 minutes.
I had it on 3
I might be alone here, but I prefer using the dough hook and scraper with my Ank, then I take the scraper off and tighten the hook in the middle of the bowl .
I’m going to try that!
Just leave the ANK alone it will eventually need that dough. Let it spin it’ll eventually push it through. It’s great with small batches.
Ok thank you!
I have both looks like you may have a bit too much flour. I have done single recipes as well as huge. I found that too much flour is a problem. You said there is a learning curve. But now that I’ve past that I’m not using my KA professional. The anks attachments i have found to be far superior! Be patient i also do an autolyse after the initial mixing for 30 minutes. Seems to make a difference! Don’t give up, it really is a fine machine but very different
Thank you!
The ankarsrum is expensive but appears to need a lot of attention compared to like the Bosch or the kitchen aid commercial. For me the Ankarsrum is a no go for me.
Once you learn where to set the roller in the Ank you can walk away until it’s done. The roller is not supposed to rock back & forth aggressively as it is in this video. Think of the gentle action of hand kneading. The dough should not sling out from the roller but be gently guided by the ‘fingers’ of the roller.
You usually don't need as much flour in an Ank as you might use otherwise. That last bit of flour that you added wasn't really necessary because the dough was already pulling away from the bowl. This is the best video demonstration on the Ank: czcams.com/video/zMB4CVG5fLs/video.html
Ok. Thank you!
I think you should've added all the flour earlier in the ankarsrum, when you added that small amount at the end you basically removed all of the friction at the bottom of the bowl.
Also, you can lock the kneading roll about 1-3 cm from the edge of the bowl while it's kneading the dough like you did around 10:40.
Ok. Thank you!
I second this comment!