Hamelman ciabatta on a DLX/Ankaskrum
Hello
I started baking again after many years off and I think this is actually my first post after much lurking.
I wanted to get a sense from DLX users what speeds and 'general' times they are using for their high hydration doughs. I have had some terrible luck trying to gauge the right dough consistency and mixing time for Hamelman's ciabatta with poolish. His instructions suggest a short mix but mixes I have seen online are fast and quite long. Those doughs have that smooth pillowy and wobbly texture I have yet to get. I think I may be missing something quite basic in terms of the initial mixing process.
So this is a general question that hopefully someone can assist with. Speed and mixing times for high hydration doughs in the Ankaskrum/DLX/magicmill?
Thanks
Evan
I found an interesting video about this on Youtube here. I don't have one of these mixers (though I lust after one), but I understood that the roller and scraper should be used for 'soft' doughs and the dough hook only for stiff dough. However, this guy is making a very high hydration spelt sourdough with the dough hook, looks like mixing at fairly high speed for about 20 minutes. Beautiful dough!
Great link, thank you.
It was super helpful in that I have been clearly underworking my high hydration doughs. Typically gone to the second mark for only about 5 minutes. This time I went to nearly the third mark and went 8-9 minutes when it miraculously looked like a really shiny, supple and developed dough.
A big moment. Thanks!
I know what you mean; I followed some of the Italian techniques in Daniel Leader's "Local Breads" and started mixing a couple of wet doughs at high speed (I mean high speed) in my KA for up to 20 minutes, and the transformation is quite amazing!
Evan,
I use Jason's Crocodiio Ciabatte and mix in my DLX Anskarum. It is about a 95% hydration and I use full speed for 12 -15 minutes to get the gluten up. It then triples. I take it out and separate into two loaves. Wait an hour and then flip the dough so the air is distributed and bake for 15 - 20 minutes. I top with roasted garlic and onions and parmesian.
My grandson made a request today for more. It's been a big hit with all the kids and grandkids.
Best of luck,
Big Crusty
I made the crocodile bread and it was wild! The dough and mixer worked flawlessly, then the family gobbled it up.