November 26, 2024 - 10:48am
Looking for a tip using Ankarsrum/Assistent mixer
Hi All,
I need to mix an enriched dough that uses olive oil and I would like to use the Ankarsrum. I have seen lots of videos and tips that give advice for incorporating butter and solid fats, but have not found much regarding oils.
Does anyone have some experience that they can share about this topic? Most important, I think, is at what point to add the oil, and how it should be introduced.
Thanks in advance,
-Brad
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Drizzle in little by little and let it run. It'll mix in by then. Enjoy!
Hi Brad! It's a good question.
Mix oil with flour 1:1 first and then add that paste to dough while kneading it either when mixing your final dough or when "punching it down"/degassing it during fermentation inside your Ankarsroom. That flour in the flour+oil paste should come from the total flour in the bread formula. It is much easier to incorporate than straight oil, even if that olive oil is refrigerated to the point of being solid mass.
This sounds like great advice, thank you. Would doing this affect gluten development in any way? Would it need longer time?
-Brad
Mariana, just letting you know that your method worked like a charm. the dough came out great. Thank you again.
-Brad
First, Mariana’s idea is genius. Getting that oil to incorporate can be a real pain. Will try it soon.
Second, with reference to your original question regarding the Ank… For a long time I mostly used the dough hook, especially for large-ish (3 kg) batches. Lately I’ve been using the roller for smaller batches. No matter, mixing generally in three stages:
1. Mix all levain, poolish, yeast (if using) and water. Brief rest.
2. Mix 2/3 of flour, then add 1/3 of flour with salt into levain. Mix to shaggy and rest.
3. Knead at low speed 5 minutes +/-. Then knead at medium speed 5 minutes +/- while adding oil or other fat.
For Mariana’s method, I think I’d reserve 50-100 g of flour to mix with the oil in the latter part of stage 3.
Bonne chance,
Phil
Thanks for the advice, Phil. I did almost what you said, but my recipe was a little more complicated so I adjusted my technique a bit. I used the roller for the entire process and adjusted the speed as needed.
Firstly, I autolysed the flour (bread flour, whole Khorasan and a bit of med. grind cornmeal) for an hour. All the water went into the autolyse.
Then I dissolved some molasses in warmed buttermilk, added the yeast and levain and mixed. Then added the autolysed flour and kneaded. It took about 10 min. to get to the "toroid" shape when I felt it was ready to add the oil/flour mixture. I dripped it in to the center, taking about 3 min to add the 80 + 80 gm slurry. Once that was incorporated I added the salt and kneaded another 2-3 min.
As I said, it came out perfect and was a lovely dough to handle. I made it into 22 rolls @ 80 gm. They were gobbled up, so no photos.
-Brad
Hi Brad, I've made quite a few breads that have had oil added to them as well as others with butter. I haven't run into any problems just drizzling in the oil while the Ankarsrum Assistent is running. I have found that drizzling it into the centre of the bowl is better than the outside of the bowl. I always wait until the dough is at least moderately developed before slowly drizzling it in, in aliquots. Wait until it has incorporated before drizzling in more.
When I had to do this by hand, I'll use Marianna's trick which works a charm. But I find the Ankarsrum Assistent deals with very soft butter or oil very well if you add it to the centre of the bowl.
Benny
Thanks, Benny. It seems I was needlessly worried about this. I’m new to the Ank system and the more I use it the more I like it. I learned something along the way and having more tools in your kit is always good.
-Brad
Yes my big challenge initially was adding butter. Once I was advised to make the butter really really soft, it was easy for the Ankarsrum Assistent to incorporate.