Help needed with Ankarsrum (newest model) and Ashley's bread recipe
I have tried Ashley's Favorite Bread Recipe multiple times and my dough is always too wet after the kneading is done on the Ankarsrum. I have tried doubling the recipe and followed both of her you tube videos. I measure carefully, check expiration date on the yeast, have everything at room temperature, use bread flour, etc. I use the same speed and time amount that she does and my dough never looks like her dough. I measure the flour by spooning it into a measuring cup. My dough roller is in the same position as she uses in her videos.
As soon as the timed kneading stops, my dough immediately flows back to the sides of the bowl like a cake mix. The dough never cleans the bowl and it never goes into a ball unless I add a lot more flour. Sometimes I add 2-3 cups more than she does. She never talks about a windowpane.
I gave been baking bread for 40 years by hand, but it is too hard on my hands now so I bought the Ankarsrum a few months ago. I can't figure out what I am doing wrong. I have noticed that she scoops flour by the cup instead of spooning it in. That makes a difference, but I just assumed she measured before the video began.
1. What am I doing wrong?
2. Is the white scraper supposed to touch the side of the bowl all the way to the bottom? Mine does not. It only touches the first 2-3 inches at the top.
3. The scraper keeps climbing up so I have to keep pushing it down. The roller touches the bottom of the pan. Are both of these supposed to happen?
4. I know I can just add more flour, but Ashley says to mix half the flour, then quickly add the rest so there is not a lot of time between the first cup and the last cup...so the gluten doesn't develop to quickly. I wind up adding more flour after my kneading time is up because of how wet the dough is. Should I do that or should I just leave the wet, sticky dough as is?
Thank you for any help with the learning curve of this mixer.