Help! Ankarsrum for Panettone. In what order do you put ingredients in for the first dough to avoid lumpy pasta madre?
I see that people are pleased to make Panettone with Ankarsrum, but tonight I just messed up the first dough because pasta madre was not at all well incorporated into it! Very lumpy dough!
I used Giorilli's recipe, and followed steps mentioned by a Youtube video of Autumn Kitchen.
So I used the roller: first put water, pasta madre, then added flour. It immediately became super dry, and wasn't incorporating it at all. With my old spiral mixer, it would not have been a problem. But not my new Ankarsrum!
Next, sugar is supposed to be added. The dough got even more dry and the machine started to squeak. At this point I needed to follow my instinct and stop adding sugar, but to add egg yolks already for some moisture. It took me some time until the dough became smoother, but tiny lumps are still visible. I am not so sure if it will triple tomorrow morning, because it is not perfectly incorporated with the rest of the dough.
Anyway, I was just randomly searching for the process, and one website mentioned, you start by making syrup by melting sugar in heated water, then chill before using. Add flour and half of egg yolks to it, and mix until it is well-incorporated, only then you can add the rest of the egg yolk and pasta madre. That makes more sense to me.
Everything else was fine, windowpane was achieved, yeast was very healthy etc. I just feel that it will not work and I need to try again.
If anyone has some tips for me, let me know!!! Actually, when I make pasta madre discard cinnamon rolls, I just chuck everything in except butter until the mixture is well-incorporated, and then butter. May be I should do that for Ankarsrum for panettone!
I have a new Ankarsrum, which I've been using for about a year and a half now. I love it for all my breads, but the one thing you must do differently with the Ank is to add all the liquid to the bowl first. Never mind what the recipe says, all your liquid, eggs, softened butter, water or milk has to go in first. With this method you can see how much flour is needed as you go and not have to add extra liquid if it is too stiff. There is a learning curve for using the Ank, but when you get it right you will find this to be an extraordinary machine.
hi there! oh yes the machine is AMAZING and I love it so much! just haven't figured out whether to use a roller or hook for different recipes..... I posted my question to the Ankarsrum group on FB, and one lady who bakes the most amazing panettone told me, it is imperative to knead flour and water first, before adding any fat, otherwise gluten will not be strong enough to hold all the fat later on. so she suggested to melt sugar in water first, then add pasta madre (40% hydration so it is stiff) and flour, knead very well with the hook, not the roller, only then, I can add eggs, then butter. I am going to try it today with cinnamon rolls!!! I am very excited to try bread with it as well!!!
Hi Schnitzelini,
How did your experiment with dough hook go? I just got my Ank and will jump into the deep end (mkaing panettone) this week.
Thanks.
hi selenaw,
many people I know who make panettone use the hook, but you need to be careful not to overwork the dough. i have a different problem though - lactic acid!!!! trying a new recipe of semi solid yeast at 75% hydration now.... let me know how it goes!