In the instruction manual online it says:
"Use the dough hook for low hydration yeast doughs"
And
"Use the roller and scraper for yeast dough recipes with higher hydration"
In the instruction manual that came with the Ankarsarum it says:
"Use the dough hook for wheat bread doughs and slack bread doughs"
And in the recipe book that came with the Ankarsarum it has you making 70-80% hydration baguettes with the dough hook and 64% hydration dough with the roller.
Does anyone understand the seeming contradictions in when they say to use the dough roller vs the dough hook? I am incredibly confused.
I suggest you just use the roller, that is what most of us do for everything, and it works fine. IIRC, I thought it said to use the hook for lower hydration, but I use the roller for everything.
I just don't understand why they would contradict themselves completely in two sets of their instructions.