Hi everyone (from London UK)
Good morning everyone,
I started making bread in 2010 when I moved to United Arabs Emirates where the sourdough bread was rare and yucky.
When I moved back to London, I continued as an habit.
After years of kneading 1 to 2kg of sourdough per week by hands, I fell for the Ankarsrum mixer... in jubilee grey.
https://ankarsrum.co.uk/collections/mixers/products/assistent-original-food-mixer-jubilee-silver
I went to the shop this morning in order to have a closer look... what a machine, small in size but the metallic bowl... wow, it seems to be so robust, and tough...
I am looking forward to pick it up tomorrow morning.
Thank you everyone for the numerous post that I read prior to make my decision.
Thank you all for the advice's
PS: I hope I am in the right section of the forum
Hi Arno, you are getting a super nice mixer. I’ve had mine for a couple of years.
Please post your bakes. We are interested to share your progression..
Dan
Morning Dan,
Thank you.
I will keep you posted.
I hope your new mixer turns out very well.
If you have much experience with other types of mixers, then do your best to be (at the same time) a humble beginner to this mixer while still remaining an experienced and confident baker over-all.
The reason I say that: this mixer works very well, when you let it do its thing. If you try to make one style of mixer work just like another style does, you get the worst of both worlds.
I believe that the dough hook included with this machine is probably unnecessary - many of the people who like their Ankarsrum and have great success with it seem to use the roller/scraper contraption every time, or nearly every time.
Morning David,
I never had a mixer before for bread kneading... I have read many post on the forum...
I really bought because I love Ciabatta... and by hand it is such a pain... and I have never managed to get a satisfactory result.
I think I have the 'Ank' theory now I need to switch to the practice with my current recipes and adapting to the Ank
the liquid + starter first mixing to dissolve the starter then adding the flour mixing a bit then autosize for 30-45 minutes and the salt ... mixing (trying to get the 'doughnut' shape with roller and dough knife) in 3/4 speed...
Transferring the dough in a plastic salad bowl to rest for 10 to 24 hours in the fridge...
taking the dough out off the fridge - Stretch and Fold x4 => Transfer to the banneton for another 6 to 8 hours rise in the fridge...
Bake in a cast iron duct oven for 40 minutes then 5 to 10 minutes with lid off.
https://www.youtube.com/watch?v=z47fuXcpxOo&t=4s