I'm looking at getting an Ankarsrum. My only real concern is low hydration dough's like bagels, say 55-57%. Has anyone here used their Ankarsrum for dough with this hydration level? If so how does it work and is there a technique for getting it to work?
Haven’t got quite that low but just did a batch of baguettes at 65% using the roller. Came out great. Have done some 60-62% as well. No issues. I tend to use the roller for small batches (<2kg?) and the hook for larger batches. Hook works well for high hydration doughs, but can’t say I’ve gone below 65% with it. With low hydration preferments or levains, I alway soak the broken up mass in all the total recipe liquid for 30-60 minutes before mixing in flour
Funny, I find that the roller is best for high hydration doughs. When I have something low hydration, in the range that you’re asking about I have found the hook works the best.
Many of us have developed understandings and processes that work for us. Over time those processes get baked into a handy system of standard practices, rules of thumb and beliefs. Sometimes these belief systems even morph into dogma. But I believe its prudent to assume that most of the advice proffered here with good intent is of value, though its true value ultimately must be confirmed by the consumer putting it into practice in the context of their understanding, environment and skill. So, yes, we often practice varied, even contradictory, methods yet we are mostly pleased with the results we get. Not to say that we don’t also strive for improvement or perfection. The kernel of truth that explains why all this variation works is that yeast, gluten and time are really the agents of our success. We are all just learning to allow those agents to work their alchemy…
... The fact that there are so many ways of doing these bread-making things, and so many of them work for people, illustrates IMO that there is no 'right' way. Instead there is a robust process trying to work for you.
I have made bagels a few times in Ank using the roller and scraper. It is a bit more banging around of the roller than using a normal hydration, but it does an okay job. I have tried my spiral mixer, and did not find that it worked any better than the Ank for low hydration. If the primary thing you want a mixer for is bagels, I am not sure the Ank is the best choice. OTOH, while many recommend spiral mixers for low hydration, to me, it seemed to push the spiral and the breaker bar quite a bit. Sorry I can't be of more help I don't recall making bagels in a Bosch Universal, I had troubles with high hydration, but design might work with low hydration and I found a few reviews on the web that said it worked for bagels. I also found posts saying that a food processor works well, though you would have to work in small batches.
BTW, i did find a few videos of bagels in the ANk- like this one. I didn't do all the math, but they hydration looks like it was in the mid 60s https://www.youtube.com/watch?v=M3sfNeBGFD4 when I made mine, it was a much lower hydration, and I used whole wheat,
Bagels are not my primary use. Pizza, bread dough's, cakes, and cookies are more the main focus. However bagel dough and any low hydration dough's can really tax a machine. Some handle it better than others for sure. I'm not willing to spend hundreds of dollars on a dedicated dough mixer. The Ooni Halo Pro is very tempting, however it's only been to market a few months, it's the same price as the Ank. The Ankarsrum also works very well with small batches, the Ooni will work just fine, but it struggles. At least according to my research. Ooni does have an excellent reputation in regards to their pizza ovens, so I have no reason to think they wouldn't back the mixer. The Ank has it's quirks for sure, and you have to be willing to learn. Everything has trade offs.
I would definitely go with the Ank. While Ooni generally makes a great product, I am a little worried how the removable breaker bar and the attachment of the spiral will hold up to very low hydration doughs like bagel dough in the 55 to 57 range. Pizza and bread doughs will be no issue for the Ank, and the same is true for cake and cookies . A spiral won't do a good job with cake or cookies, though the Ooni has separate beaters, and would probably do a good job for those.
Haven’t got quite that low but just did a batch of baguettes at 65% using the roller. Came out great. Have done some 60-62% as well. No issues. I tend to use the roller for small batches (<2kg?) and the hook for larger batches. Hook works well for high hydration doughs, but can’t say I’ve gone below 65% with it. With low hydration preferments or levains, I alway soak the broken up mass in all the total recipe liquid for 30-60 minutes before mixing in flour
Bonne chance,
Phil
Funny, I find that the roller is best for high hydration doughs. When I have something low hydration, in the range that you’re asking about I have found the hook works the best.
Benny
Many of us have developed understandings and processes that work for us. Over time those processes get baked into a handy system of standard practices, rules of thumb and beliefs. Sometimes these belief systems even morph into dogma. But I believe its prudent to assume that most of the advice proffered here with good intent is of value, though its true value ultimately must be confirmed by the consumer putting it into practice in the context of their understanding, environment and skill. So, yes, we often practice varied, even contradictory, methods yet we are mostly pleased with the results we get. Not to say that we don’t also strive for improvement or perfection. The kernel of truth that explains why all this variation works is that yeast, gluten and time are really the agents of our success. We are all just learning to allow those agents to work their alchemy…
Phil
... The fact that there are so many ways of doing these bread-making things, and so many of them work for people, illustrates IMO that there is no 'right' way. Instead there is a robust process trying to work for you.
TomP
I have made bagels a few times in Ank using the roller and scraper. It is a bit more banging around of the roller than using a normal hydration, but it does an okay job. I have tried my spiral mixer, and did not find that it worked any better than the Ank for low hydration. If the primary thing you want a mixer for is bagels, I am not sure the Ank is the best choice. OTOH, while many recommend spiral mixers for low hydration, to me, it seemed to push the spiral and the breaker bar quite a bit. Sorry I can't be of more help I don't recall making bagels in a Bosch Universal, I had troubles with high hydration, but design might work with low hydration and I found a few reviews on the web that said it worked for bagels. I also found posts saying that a food processor works well, though you would have to work in small batches.
BTW, i did find a few videos of bagels in the ANk- like this one. I didn't do all the math, but they hydration looks like it was in the mid 60s https://www.youtube.com/watch?v=M3sfNeBGFD4 when I made mine, it was a much lower hydration, and I used whole wheat,
Bagels are not my primary use. Pizza, bread dough's, cakes, and cookies are more the main focus. However bagel dough and any low hydration dough's can really tax a machine. Some handle it better than others for sure. I'm not willing to spend hundreds of dollars on a dedicated dough mixer. The Ooni Halo Pro is very tempting, however it's only been to market a few months, it's the same price as the Ank. The Ankarsrum also works very well with small batches, the Ooni will work just fine, but it struggles. At least according to my research. Ooni does have an excellent reputation in regards to their pizza ovens, so I have no reason to think they wouldn't back the mixer. The Ank has it's quirks for sure, and you have to be willing to learn. Everything has trade offs.
I would definitely go with the Ank. While Ooni generally makes a great product, I am a little worried how the removable breaker bar and the attachment of the spiral will hold up to very low hydration doughs like bagel dough in the 55 to 57 range. Pizza and bread doughs will be no issue for the Ank, and the same is true for cake and cookies . A spiral won't do a good job with cake or cookies, though the Ooni has separate beaters, and would probably do a good job for those.