Adjusting hydration for machine mixing (esp Ankarsrum)
Hello. I’m new here.
Can you give me some guidance on hydration when converting from the manual process of S&F to machine mixing (specifically the Ankarsrum). Or, indeed, whether it is necessary.
I just got this new machine. It is a beautiful thing.
I’ve had good results using S&F for a basic sourdough based on Ken Forkish’s method. It has what I take to be a fairly high hydration level of 78%. Although the dough has been somewhat tricky to handle (especially to shape into baguettes) it has worked well.
My first attempt with the Ankarsrum is underway and looks to be a disaster.
I mixed 650g AP flour, 505g water, 160g starter, 33g salt and 3.3g diastatic malt in the Ankarsrum slowly at first with the roller. I usually do an autolyse but in this case I didn’t. After a couple of minutes I increased the speed to medium-high and mixed for about 10 minutes.
The dough was in no way coming together. I rested it a few minutes then swapped to the dough hook on medium-high.
Result: no better, little change.
The dough is now resting in a sad, wet puddle. I’ve given it a couple of S&Fs over the past hour. I don’t hold out much hope.
I expect it is too wet and abused to come good. I’ll leave it overnight to see if it self-resurrects.
So I have two questions: to what degree should hydration that works well in an all-S&F recipe be reduced for mechanical mixing? I’ll try again tomorrow at say 65% and by trial and error might get it right. Is there a useful rule of thumb to use as a starting point?
Question two: I’ve been reading up here about the Ankarsrum and I see that some (many?) people S&F after machine mixing. This seems to defeat the purpose of the machine but I am happy to be schooled. What is the relationship between hydration/mixing time/dough type and post-mixing S&F?
Any advice for a novice appreciated.
Jack