The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

One New Ankarsrum: some Questions...

Dries's picture
Dries

One New Ankarsrum: some Questions...

Hi,

My old Kenwood Kmix gave up some time ago. After a horrible period where I used a very cheap mixer I finally had enough money for the Ankarsrum.
 But it being totally different in it's operation I have some questions:

  1. When do I use the hook and when do I use roller?
  2. I made a 73% hydration dough recently with it. It took a very long time and it did get very warm (was using the hook). How do I best do High hydration doughs in it?
  3. Do you use hook or roller and what Hydration and how long do you knead it?

 

Thanks!

Dries

richkaimd's picture
richkaimd

I've been using my DLX (Anksarum) for over twenty years.  It's never over-heated.  I don't know why that should be happening to you.  But...

I only use it for low hydration breads.

I only stretch and fold the high hydration breads after the autolyze phase.

bigcrusty's picture
bigcrusty

I've had my DLX for 8 years now and have used my dough hook only once.  I prefer the roller and make country, rye and pumpernickel breads with about 7 lbs of dough but lower hydration.  I also make ciabatta which is a 95% hydration bread.  I beat the living daylights out of it with my DLX for 20 or so minutes at very high speed.  It works and no overheating.  It is simply one great machine.  One thing about the DLX is liquids first then dry ingredients.

Good Luck with Your Machine,

 

Big Crusty 

barryvabeach's picture
barryvabeach

In answer to your questions

1,  I only used the hook once as a test,  I think in general it works best with low hydration doughs - like bagels,  I use the roller scraper for everything.

2  For high hydration,  I have gone up into the 90's,  use the roller scraper.  If you are pressed for time, you can hold back some of the water ( say 5 on 10 % ) let it knead in the mixer till it develops a window pane, then add the remaining water and knead until the water is incorporated -  you may have to push the roller arm to the center a few times to get it to incorporate.

3.  The length of time depends on the dough and the recipe.  When I make a 100% whole wheat ciabatta,  i usually knead it for 12 to 15 minutes.  For other doughs,  I may only knead it for 5 to 8 minutes.   The action is pretty gentle,  though the amount of time to develop a windowpane varies with hydration and the size of the dough.  

 

hanseata's picture
hanseata

Same here - I tried both, and ended up using only the roller.

I can't say that I'm entirely happy with the Ankarsrum, though - it doesn't work for my relatively stiff multigrain pita dough (even though it's a small batch) since the dough builds up a "tower" and crawls into the mixer arm (the hook doesn't work for this, either).

I also don't like the inward slanting lip of the bowl that makes it more difficult to scrape the dough out.

Karin

richkaimd's picture
richkaimd

For low hydration doughs, I've only rarely used the roller.  I use the dough hook preferentially.

I never use a machine for high hydration doughs.  I only use stretch and fold.

Again, in 20 years or so, my machine has never over heated.

 

 

 

Melesine's picture
Melesine

I basically only use the dough hook for bagel dough. I use the roller and scraper for everything else. 

MontBaybaker's picture
MontBaybaker

For a year I've been trying to decide whether to sink another $200 into my KA Pro 6-qt (12 years old) or change brands.  I've already put about $200 into prior plastic worm gear and other repairs.  My husband can replace the motor and circuit board himself (parts about $200), then all repairs will equal the original cost of the mixer & extra bowl.  I'm leaning toward a DLX.  I need an all-purpose stand mixer that won't strain at high-hydration or stiff dough, which the KA can't without cool-downs.   My daughter recently moved to France so I borrowed back my 1981 Hobart 5-quart, which is SO much quieter and cooler-running than the KA 6qt, but too small.  Don't want to wear hers out before they move back to the U.S.  Plus, I'm pushing 60 and want the next mixer to outlast me.  I got 20 years from the Hobart and passed it on in great shape (no repairs ever), 12 years and too much repair cost on the KA.  I know KA has addressed some of those issues, but my husband also likes the idea of a base-driven motor.   

What experiences do TFLs DLX owners have with the grain mill, grain flaker, pasta attachments, blender and meat grinder?  I have the KA meat grinder, rotor/slicer, juicer, and pasta extras from the 5qt Hobart that fit the 6qt.  Haven't replaced my blender that recently died (use an immersion blender for now), and have a 2-year-old Cuisinart food processor for slicing.  Also have a good old all-metal Atlas pasta machine with attachments.  So, I can probably get by with just the DLX mixer, but may want some accessories at some point.  

I'd been considering the MockMill if we repaired the KA - how does the DLX mill and flaker perform?

Finally, should I buy from Pleasant Hill Grain (across the country) or the only regional distributor 45 miles away?  Thank you!

tgrayson's picture
tgrayson

One mixer for all tasks is unrealistic, IMO. The Ankarsrum is great for bread, but I use a stand mixer for other tasks.

MontBaybaker's picture
MontBaybaker

My beautiful Ankarsrum arrived Saturday!  Sunday night I made Hamelman bagels with 65% Giusto's UB Ultimate Performer (made great bagels with it last week using the old Hobart KA), & Community Grains 14% protein hard winter whole wheat - 1st time for that flour.  

There is inconsistency re:  dough hook vs. roller from various sources.  Most videos say to use the roller for all bread. BreadBeckers recommends the hook only for looser doughs (assume that means high hydration).  The tip sheet from PGH says use the hook for heavier dough (assume that's low hydration).  The ANK recipe book indicates dough hook for the stiff, SD & multi-grains, and the roller for challah, rolls & brioche.  TFLers have different preferenes.  Of course I must experiment and decide what works for me.  IF you use both roller and hook, what's the hydration level (or other factors) that determines which device you use?

My mother-in-law has been baking (incl. yeast doughs) for 60+ years.  She was visiting from NM when the ANK arrived, and had never seen one.  We watched a few videos and then mixed bagel dough.  She was impressed with the quiet, powerful motor and much cleaner mixing compared to her 12-year-old KA Pro 6qt (though she got a good, quiet one that's never gotten hot or needed repairs.  She makes bread often & uses the KA several times a week).  I've always hated the tediuous, frequent cleaning of the KA paddle and bowl bottom.  The ANK roller, scraper & bowl stayed pretty clean.  Got nice elasticity in the dough, and chewy bagels this morning.  We would have baked more, but it was important to fill up the in-laws with our good local cioppino, calamari, etc. (can't get that in NM).  

Thanks to TFL for sharing your experiences with this mixer.  I already know I'll love it.      

barryvabeach's picture
barryvabeach

Thanks for the follow up post,  it will certainly help others in the future.  I basically use the roller for everything, though I tried the hook once for dough and it seemed a little slower to me than the roller.  

flux's picture
flux

This is my first and only had it for about 2 weeks. I'm not sure what to use the hook for, to be honest. The one time I've used it the dough swirled around the post which seemed not.quite.right.

Are you supposed to do that... /puzzled

I ran into similar disagreements about the hook as I debated buying one, and came to the similar conclusion; it's something that needs to be experimented with using like for like recipes.

A lack of local bread flour has lead me to entertain the idea of milling my own. Going out on a limb, the grain attachment looks to be by Family Grain Mill if you want to look for reviews.

MontBaybaker's picture
MontBaybaker

Thanks!  Flux, congrats on your purchase.  As a fellow Ankarsrum newbie, I'll watch for your posts while we both learn. Don't know what state you're in (I'm 2+ hours south of San Francisco), but maybe we can keep in touch regarding our research on bulk grain sources & mills.             

Are you aware of the blog which includes recipes and tips at www.ankarsrumoriginalusa.com?  I called Customer Service with a question before I bought my mixer.  The agent was very helpful & asked if I knew about the blog.  Looks like they also have periodic contests for subscribers.     

flux's picture
flux

I'm just a bit too far away to try some of that famous county bread at Tartine Bakery before heading further south. I'm in BC. I'll keep an eye out for your posts too. I don't know what I'm going to do about a mill. I found a video of a Country Mill hooked up to a motor, watching it feels like I'd need a dedicated, not in this tiny kitchen ... flour everywhere!, space for milling. Which leaves me leaning towards a Komo, or a Lee or ... Schnitzer, or perhaps I should aim for a Chinese stone mill?

I saw the blog, but haven't had a chance to dig through their archives. I was going to try a few of the recipes in the book that came with the mixer along with some breads I'm always told I need a mixer for (I don't always believe 'em), but I keep getting distracted (roasted buckwheat flour smells divine btw).

Bob_H's picture
Bob_H

My Ankarsrum arrived last night, and this morning I made the Rustic Bread recipe from this site. I used the roller initially, until ingredients were combined, but then used the dough hook. It is a really interesting process to watch - very organic - at times looking like it is doing nothing, at times working the dough quite hard. Had to push the dough down, as it was climbing up the hook. Ended up around 15 - 20 minute kneading to get to a temperature of around 78 - 80 degrees (f). However, very happy with the final result. 

AndyPanda's picture
AndyPanda

I'm fairly new to TFL - but been baking bread for ages.   I recently bought a used MagicMill branded DLX (been using Bosch for years) and have been getting used to how it works.    

My scraper leaves a lot of dough sticking to the sides - is that normal or do they wear out?  I saw that it was touching the bowl at the top but not at the bottom half (where my dough is - I do smaller batches).  I am guessing the lower half of the scraper has worn down with use, or is that silly thinking :) ?

I mill the wheat (magic mill III plus, impact micronizer type) and I like to add flax, sunflower and pumpkin seeds.   With my Bosch, the blender is right there next to the bowl so I can easily chop the flax seeds (then I pulse the sunflower and pumpkin seeds last, just a few pulses to break them up a bit).    This is going to be the hardest part for me to give up by going with the DLX.  I don't have the blender attachment and don't think I'll buy one since it seems awkward to have to stop what I'm doing with the bowl and tip the unit on the side (with the Bosch I leave the dough in the bowl and can still blend at the same time).   But it also seems silly to have both a Bosch and a DLX on the counter.  But so far I'm enjoying the way the DLX works the dough - especially the higher hydration doughs - and how well it handles a small batch.

barryvabeach's picture
barryvabeach

Andy, the scraper should touch the side of the bowl from the bottom to the top, and should rest on the bottom.  It is pretty common to have a little bit of dough stick to the back side of the scraper -  I usually just knock it off a few times during kneading so that it will get kneaded.    The sides of the bowl, however, will clean as soon as the dough has kneaded a few times.  Can you post a video, and your hydration?  

Can't help about the blender,  I have a FP and Blender, and usually am not a fan of attachments to machines, and prefer the stand alone

AndyPanda's picture
AndyPanda

Thanks for the reply.  I could see that the scraper was touching at the top of the bowl but had a fair bit of space (1-2mm) towards the bottom of the bowl.   My best guess is that it was used a lot with smaller batches (this is an older, used unit) that wore away the bottom half.   I saw that PHG sells a replacement - but as an experiment, I took a file to the top half of the blade and got a nice straight edge so the length of the blade now touches all the way down the side of the bowl.  It still misses the bowl, slightly, right in the curved corner at the bottom but not by much.   The sides clean up nicely now and just a little bit of dough down in the corner that cleans up once the gluten develops.    

 

barryvabeach's picture
barryvabeach

Andy, there should be a screw at the bottom of the hole that the scraper arm sits in, if you turn it, you can adjust how low the scraper sits

AndyPanda's picture
AndyPanda

Yes, I had known about the adjustment screw - but thanks for telling me anyway :) - and the very bottom tip of the scraper was already adjusted to just touch the bottom lightly.  But the problem I had was the sides of the scraper were not touching the sides of the bowl for the entire bottom half of its length.  The scraper was rubbing hard against the side of the bowl at the very top but leaving 2-3 mm gap down the side for the rest of its length.   I might order a new one - but in the meantime I ground down the edge so it has a nice, clean and straight edge that touches the bowl all the way down except for a slight gap in the curved corner at the bottom.  It really works pretty great now.