A question to all the Ankarsrum users out there.
I have read about the learning curve and how different the Ank is from the KA. Many formulas for rye doughs describe using the paddle with the KA mixer. Since in rye doughs we are not developing gluten, I am curious how one would use an Ank on a rye dough since there doesn't seem to be a paddle equivalent.
Any insights are appreciated. Thanks
-Brad
i use the roller for all my breads. Not an issue at all for rye breads. The mixer is meant to mimic hand kneading and the roller is pretty gentle. With high % ryes you don’t need (no pun intended) to fully develop the gluten.
The Swedes love their rye breads and the Ankarsrum Assistent is Swedish. Using the roller works extremely well for rye breads. I believe I read that the hook was designed for North American bakers some of whom are more used to using a mixer with a hook. I have rarely used the hook and only see myself considering its use if I ever bake bread that is very low hydration such as bagels. I haven’t use the hook since the early days of trying out my Ankarsrum Assistent.
Benny