Bread Makers

dfk41 Like the saying goes…. Happy wife, happy life 😂

I get the strong taste but that can be tailored to your own taste. For example, I got a well established Alaskan sourdough culture years ago now because of it’s milder sweeter flavour. It’s obviously going to change depending where you live as natural yeasts are different everywhere and the flour you feed it with will contain some too but pizza days are always a hit and noone has ever said it’s too strong . When you’re not planning on using it you can just leave it in the fridge and you only have to feed it every couple of weeks.

dfk41

I looked at a lot of mixers and whilst the Kitchen Maid seemed to have a good reputation for being a sturdy brand, I am sure I read somewhere that the gearing in the modern machines was not up to the job and has been known to fail. The Ankersrum has been built since the 1940s and are renowned for their build quality, there are many still going strong after decades. I have not seen one report of them breaking. They also come with a standard 7-year warranty. But what sets them apart is, unlike the normal style stand mixer, they do not have the gallows overhanging shape where the motor and gears sit and accessories attached hanging down into the bowl. This also means not having that in the way, tipping ingredients in is a lot easier, as you can see by the pictures. Also, when making bread and the dough has been mixed and kneaded, the arm swings away you take out the scraper, pop the lid on and leave it there to do its initial rise or take the bowl off with the lid and pop into a warm place.

It also comes as standard with a lid, separate plastic bowl with attachments for whisking, whipping and making cake mixtures, batters etc. And like all the main brands out there you can buy additional stuff like blenders, mincers, graters, slicers, pasta makers etc that fit on it too.

The design and different way of working is not for everyone and like anything different took a little getting used to, but once I did, I won’t be going back… not that I will need to, as it will probably out live me.

Our vintage Kenwood does a great job, no strain on the motor and they go on for decades. I replaced the old aluminium dough hook with a stainless steel one.

One of the things I enjoy about making bread is it isn’t complicated but you just can’t rush it, I find it quite relaxing . Green olive and garlic rustic loaf is the favourite in our house ( I love any recipe titled rustic as you can get away with it looking like a dogs dinner)😁

I’ve been making sourdough for many years and use a newish Kenwood Chef with dough hook. Wonderful results!

You do realise using a mixer to knead dough is sacrilege and constitutes grounds for ejection from the worshipful society of artisan sourdough breadmakers😂

Systemic Absolutely, but then I never joined! And also, I use commercial steel loaf pans…

Usually ½ organic whole grain spelt and ½ strong white.

How much dough do you mix in the Chef? I use a similar mixer when making croissants and find torque moves the mixer’s head - no big deal but I don’t like it. My Kitchenaid seems to max out at 500grms of flour plus rest of ingredients.

Just out of the oven - 1kg each prior to baking. 25% wholemeal, 10% rye and 65% strong white.

My Ankarsrum can make p to 5kg of dough.

The roller shown acts like fingers kneading the dough.

The initial rise in the bowl…

Shaped and placed in the Pullman tin for the second rise and then baked…

The recipe is pretty standard, although I always add a tangzhong to my initial mix which gives a much softer crumb, great for sarnies.

@EddieMoonshine thanks - always wait at least 24 hrs before trying to slice the loaves so check back later tomorrow.

Who owns that posh mixer they are pricey ,looked at these a while back they are nice . Whenninwas choosing my Flour Mill .

Systemic

Looking delicious!

What sort of hydration are you using for sourdough? I generally do the Tartine Country loaf and it’s 75%, I’d get in a right old mess having to do that by hand.

These were 70% hydration.

We’ve got a new oven with a dedicated bread setting which makes a real difference to achieving a good spring.

How does that work? I mean how is that achieved?

I bake at 230c for first 20 mins. That plus pre-heating the Dutch oven I bake the loaves in helps achieve good oven spring.