Autolyse with Ankarsrum mixer
What is the proper way to autolyse with Ankarsrum? It seems like mixer will not incorporate starter into the autolysed dough. Not sure if I do not let the mixer run enough time or if I'm doing it wrong...
I've tried it twice so far with Hammelman's Vermont Sourdough recipe. The first time around, I combined all of the flour and water in autolyse and then tried to only add levain and salt - and found that things do not really get incorporated into the dough. Had to mix in levain/salt by hand and then switch it mixer. So second time around I decided to leave some water out of the initial dough and mix it in instead later along with levain and salt - same results though....
P.S. If it matters, I have the older model without the dough hook attachment (it mixer only has roller and scraper).
Thanks!
How long do you let it run for? I'm finding that it takes a while to incorporate anything (add ins, etc.) after the dough has been sitting a while, but it does get well-mixed in after a while (six to eight minutes, maybe?) Also, moving the roller and scraper back and forth from time to time also helps.
A few minutes, though honestly I don't think I pushed as far as 6-8min; i'll try letting it go longer this weekend. Which speed to use when trying to incorporate things together? Should I let things go slowly or speed it up a bit?
Thank You!
I know this post has long been dealt with, but others may be seeking advice. When you do a true autolyse with flour and water only, try this. Since using a starter the complete amount of water is not available for the autolyse. So mix your flours and water together by hand in the mixing bowl. It will probably form a lump of dough. NOTE --- If using thirsty flours, such as home ground grains, put that into the water first and let it soak for 30 - 60 minutes. They add the refined flours to the mix after and finish autolyse.
Then put the starter in the bowl on top of the dough and pinch and fold it in by hand. Check out Trevor J Wilson's videos for some outstanding lessons. After you've incorporated the starter into the dough, mix as you normally would.
Dan
Understand that I'm just learning too! However, I find I start it at slow but fairly quickly turn it up to about the 3 o'clock position. I don't know if that's the same on the older models though. I just play it by ear (or eye) as I've only had the Ank for a couple of weeks and I'm having fun playing. No pre-conceived notions. Try all kinds of things and do what works for you. Too bad you don't have the dough hook. I'm divided between liking the hook or the roller better. :)
I do find that a bit of hand kneading or a couple of stretch and folds are in order to finish the dough after taking it out of the Ank, but that was about normal in the KA too.
I recommend you review this thread:
http://www.thefreshloaf.com/node/52165/my-ankarsrum-problem
There has been a lot of recent discussion that you might find helpful.
Kalikan, I am at the identical learning stage as you seem to be. Follow the link that jimbtv showed. http://www.thefreshloaf.com/node/52165/my-ankarsrum-problem
I'm told by many sources that the hook and scraper are the way to go. The US distributor told me that Ankarsrum only added the hook because so many USA bakers wanted it. Lots of people have claimed they never use the hook.
BUT, if you follow the link, you quickly see that I'm no authority on what works as of this time :<)
I never use my Anksarum for this step. I find it easier to mix the starter into the water and then mix the flour into that with either my hands or with a hand dough mixing tool.
I have figured my problem - as I was preparing to bake this bread this weekend, I picked up the book and read the description again. Turns out this is not a classical autolyse with flour and water only; start is being used as part of the autolyse. Which makes sense as bread is 65% hydration and a lot of it is in starter.
P.S. Ended up mixing dough for autolyse by hand anyway, though I'm sure mixer would not have had any problem mixing it either...
I have figured my problem - as I was preparing to bake this bread this weekend, I picked up the book and read the description again. Turns out this is not a classical autolyse with flour and water only; start is being used as part of the autolyse. Which makes sense as bread is 65% hydration and a lot of it is in starter.
P.S. Ended up mixing dough for autolyse by hand anyway, though I'm sure mixer would not have had any problem mixing it either...