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 .
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.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
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?
Cafelat Robot, Niche Zero, Kinu M47 Simplicity
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.
Does anyone make Banana (bread, loaf, cake) in their machine, or for that fact anything else? I remember making butter and jam but it is years ago!
Systemic looks awesome, I’d smash that toasted covered in butter and a nice wedge of Lancashire cheese on the side.
EddieMoonshine Lancashire cheese
Oh no, has to be extra mature cheddar 😜
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
I might sound like a heretic but I like it with tahini at breakfast. I am addicted to Belazu tahini which is head and shoulders better than any other tahini I’ve tried - nutty and subtly smokey.
Adrianmsmith I thought my Lancashire cheese comment might cause controversy 😂
EddieMoonshine Lancashire Crumbly can’t beat the tang on sourdough toast
