The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ankarsrum question

jeffheffner's picture

Ankarsrum question

I am a new user of this amazing machine. Being a chefin a professional capacity, I am perplexed with how many of you use the machine. I am not one to add water first (liquid) for the doughs, now I have made several batches od various breads in the Ank, and my recipes are tried and true, and now come out better becasue I can actually get the gluten to activate unlike the KA machines. So, I add all my flour and 3/4 of the water until I see if humidity plays a factor, and my baguette recipe, I dont hold back anything, but I also am using a 100% hydration poolish, and a little water. It was gorgeous when it finished. So, is there a reason why y’all put the water first, as opposed to the flour? I do not mean to step on toes or make anyone who is passionate about this upset, but I know people have their reasons, I just want to try to understand the concept. Thank you. 


gary.turner's picture

Not that I can provide a cogent reason myself, but that is what the manual suggests.  Presumably the Electrolux people had tested their machine before writing it.  That's why we hire experts, right?  Does it always work best liquid first?  I imagine there are times the reverse is better, but in nine years of using mine for breads, I haven't run into it. 

For me, integration of wet and dry ingredients seems to work quicker and more reliably done in that order.  Especially with really fine dry ingredients such as flour.  The difference may come down to the mixing action being a gentle squeezing in the Ank compared to a whisking action by hand or a typical mixer.

Like with everything else in this world, YMMV.


David R's picture
David R

My guess: Nobody has ever complained that there were little lumps of water stuck to the bottom of their bowl. 😁

DanAyo's picture

Hi Jeff, I put the water first for 2 reasons.

  1. I use the mixer to incorporate the levain and water first, then add the flour and salt mixture to it.
  2. I think the water helps to keep the flour from sticking to the bottom of the bowl. It is easy to use a spatchula to pull flour from the top and sides if necessary

But I feel confident that either water first or flour would work well.


jeffheffner's picture

Ok, I guess I have to re learn or just adapt to some modifications. I did my French style baguettes, and flour first then liquid, and everything was perfect, it’s just my recipes have been used to the point that they never change. Thank you for the responses and sarcasm, I love sarcasm!,!