I’ve been struggling with my new Ankarsrum mixer for the last 6 months and tbh it’s driving me up the wall especially when there seems to be so many people who love it and manage to make great loaves. I never used to have any problems with my old sage mixer.
My main issue is that when it does rise well and looks like it’ll be a good loaf like today as soon as I uncover it and put it into the oven it sinks! Todays loaf was a 600g loaf 500white 100 rye, 12g salt 5g yeast 426g water making a 71% hydration. I was trying something new today because usually I’ve been mixing for 30minutes or more on a 69% hydration to try and get the right windowpane but similar low rise and no oven spring to talk about. But I noticed people on hear say they only do 8 minutes and folds so I did 8 mins mix with roller on 3 o’clock speed. Then did 4 folds over an hour before putting in tin for 2 hours. It had risen better than any I’ve had for a long time but soon as I uncovered it and moved it to the oven it sank. Before I throw this machine out the window can someone pls help? In the 6 months I’ve had it I’ve only had one loaf I can remember that has actually risen well and tbh that was a perfect loaf but I’ve never been able to replicate it.
Maybe if someone on here with an Ankarsrum has a reliable process and recipe for a yeast 600g loaf I can try ?
Many thanks.
It's the amount of fermentation, as in too much. The bread should be baked earlier, before it has over-fermented.
Time is the one of the least-reliable indicators of readiness. Lower temperatures can slow fermentation, while higher temperatures can make it run faster. It is possible that the dough temperature (have you measured it?) is higher at the end of mixing with the Ank than it was with the Sage, which would make it ferment faster than it did with your previous mixer.
How did you settle on a two-hour final fermentation? For most of the breads I make, that would result in collapsing loaves, too, whether I mix it by machine or by hand.
Better to keep an eye on the amount of expansion and then get it into the oven a little before the loaves have doubled in volume. That should leave the dough with enough strength to handle the oven spring that it will experience in the early part of the bake.
Paul
Not tried checking temps will do. I’ve tried loads of different ferment times from an hour to 3:40 and weirdly the best loaf was 3:40 which I’d have expected to be way over done. If I do it sooner the dough hasn’t risen high enough. If I try proving in the oven with the light on it tends to rise too quick and I end up with bubbles. In most cases it either sinks or just doesn’t get any oven spring. Thanks
I don't know what kind of bread you are making, but I don't think you've got enough yeast. 5g of yeast for 600g flour is less than 1% (.83). A more usual baker's percentage would be in the range of 1.5 - 2%. Perhaps this, combined with other problems, as mentioned, is the cause.
I’ll try anything at this stage :) but I’d have thought less yeast would just mean a longer ferment but could effect oven spring maybe?
However kneading for 30 minutes in a mechanical mixer sounds far too long.
So either you're misjudging when the dough is done or the only other explanation would be ingredients. Which flour are you using? What is the protein percentage? Is it in date? How about the water? If you're using soft water then swap it for mineral water.
All ingredients are same as I’ve always used with no problems. I agree 30-45mins is ludicrous hence recent one I only did 8 mins.
Have had my Ank for 2 +/- years now. Works great as far as I’m concerned. After mixing liquid an levain/poolish/yeast and possibly honey or sugar for enriched breads, I generally rest for 10-15 minutes, then add flour, salt, etc. and mixing at 2nd mark for 5-ish then 4th mark for 5-ish. after that, its bulk and folding every 30 or so. I almost always retard my dough for up to 72 hours, then pre-shape cold and final shape after 20-30. Final proof time depends on mass and shape of bread. In a bread pan I would proof until 1/2 inch + above rim.
HTH,
phil
Thanks Phil that’s great info and at something I can try. I presume by retard you mean leave in the fridge?
Retard in fridge. Forgot to mention that I use that same basic method for the roller or the dough hook which I use on larger batches of 2-3+ kg.
Good luck with your Ank. I find mine to be easy to use, clean, stow, etc. Visibility of the developing gluten is greatly improved over my old KA.
Phil