Talk to me about using an ice cube in the Challenger! I want to try this very soon since I use the pan every week! Put it in at the beginning of the bake? And, I have a Bosch mixer, which has been great for large quantities of pizza dough in particular. Thoughts on that?
Sharon: easy peasy: Slide the loaf to one side or another, and then right before you put the cover back on, carefully put a cube or two of ice on the pan. Works wonderfully.
Make sure you wear gloves when moving the pan to the oven. My lid slid open slightly on the way to the oven and hot steam leaked onto my wrist. Now I wear gloves instead of using hot pads. My loaves are coming out great using the ice though.
This is not crucial to bread baking, but do you have a preferred mini sifter for flouring loaves or the workspace? Ciril Hitz had a really great one that was cone shaped and I remember he used it at the Kneading Conference when he Re-used the dusting flour from the bench (to get out the little bits of dough and such). Of course I remember just as well that he said he’d never been able to find it and probably got it in Europe somewhere.
My sifter was one thing I realized I left off. It's nothing special, just a sugar duster. But I'll add a picture of it soon. Will look out for Cyril's one (or ask him next time we are in touch).
Have you ever tried or heard of others using a Sunmix (Sun6)? It seems most popular on pizza making forums but I’m wondering if it could be a bread & pizza dough machine.
That one is in a family of large/very expensive small-scale mixers that I know many people do love, but are less useful for most home bakers because they are spiral and thus cannot be used to do non-kneading jobs like cookie doughs or whipping egg whites. The Ank is the best/biggest/most powerful all-purpose mixer I know of.
Got it, that makes sense! I do also have a KA stand mixer to do cookie doughs/whipped egg etc, so was focusing my search on something specifically for kneading.
I own a Famag 10s spiral mixer, it has a tilt head and removable bowl, these are specifically bread and pizza dough machines, if you want to make consistent batches of dough spiral mixers can't be beat, there is a learning curve, and yes they are very expensive. They are built like tanks and are large and heavy, but surprisingly quiet. Sunmix mixers are fixed head with a non-removable bowl, something to seriously consider. If you're serious about bread and pizza don't even consider a KA, something I learned the hard way, (experience is expensive). I have no experience with an Ank, they very good, your only constraint is batch size. The Ank was the flavor of the month on pizzamaking.com until "small spirals" became available in the U.S. I hope this helps.
the Famag seems to be the one that all the cottage bakers I know start out with, and it's definitely on my list for when the Ank is too small for my needs.
Love this guide! For the bowl/banneton covers, is there any reason not to use 100 percent cotton covers? Do you want something that won't let air or moisture in/out?
yes - the covers are for keeping the dough from drying out, so cloth won't work. Cloth "covers" for bannetons are actually for *lining* them, to eliminate the pattern that the banneton leaves behind
I’m having trouble scoring my 2.0 loaf. I have a lame with a curved blade. It is new. I find that my initial score, first third, is shaggy. The dough bends and folds as I cut into it. It does not make a clean stroke. The bottom part of the score is fine though. This phenomenon has recurred for 20 loaves. How can I improve technique? Should I buy a straight lame?
hmm, not sure what to suggest without seeing what is going on. I don't think a straight lame will help, but you should have one anyway, so it's worth a try. I wonder a) if you aren't using just the front corner of the blade (think of it like the tip of a pencil), and/or b) if you are hesitating—the goal is a quick, steady stroke from end to end.
I'm looking at the Ank for greater capacity and power. I'm finding only 600 watt ones for sale, not 1,500, ( More is better). Can you tell me where you bought your 1,500 watt one at? Thanks
Cindy - That was my mistake, thanks for reminding me I need to correct that. I read that Anks are 1500w, but it turns out that those are only sold in Europe and American ones are only 600W. That said, because of the way they work, 600W is more than adequate, and I'm totally happy with mine!
Looking forward to more tips and tricks on using the Ankarsrum Assistent for dough mixing. I have it and so far used it few times but as you mentioned in you article there is a steep learning curve compared to the more common and familiar planetary mixers (Kitchenaid, Kenwood, etc.)
Avi - Back when I wrote that, I was still getting to know my Ank, and after another year or so of use, I love it even more. I think its the sort of thing you just need to spend time with to adjust to, but I do plan to write something longer here soon.
Honestly, I think they are all pretty much the same, so I'd recommend the cheapest one you can find, provided it is not too heavy to move around and well seasoned (ie not raw steel). I've used the OG one, and one from Misen, and both are great. There are a few companies on Etsy making lower-priced versions, I'd have a look there first.
Not a big typo, but in the section about flour sack towels, 'the can' should be 'they can'. Maybe I need to give my And another try...
fixed, thanks! And I think you have a typo too, lol. (I knew you meant Ank, thanks autocorrect)
ANK and thANK you too. I have a banana bread recipe which fills it to the brim
that's a BIG batch of banana bread
Talk to me about using an ice cube in the Challenger! I want to try this very soon since I use the pan every week! Put it in at the beginning of the bake? And, I have a Bosch mixer, which has been great for large quantities of pizza dough in particular. Thoughts on that?
Sharon: easy peasy: Slide the loaf to one side or another, and then right before you put the cover back on, carefully put a cube or two of ice on the pan. Works wonderfully.
I'll try it in tomorrow's bake! Can't wait to get even better results!
I've heard good things about the Bosch, though I've never used one! You should tell US more about it.
I will do that!
Make sure you wear gloves when moving the pan to the oven. My lid slid open slightly on the way to the oven and hot steam leaked onto my wrist. Now I wear gloves instead of using hot pads. My loaves are coming out great using the ice though.
yikes, sorry to hear that! I don't use "potholders" in my kitchen, ever, actually, because I find most of them don't protect your hands enough. If I'm not using gloves, I use these large side towels: https://www.jbprince.com/utensils/red-check-side-towel-pack-of-5.asp
I have several pair of gloves that I rotate and use. Definitely not hot pads, as you found out!
OMG, it's like bread baker's porn!
This is not crucial to bread baking, but do you have a preferred mini sifter for flouring loaves or the workspace? Ciril Hitz had a really great one that was cone shaped and I remember he used it at the Kneading Conference when he Re-used the dusting flour from the bench (to get out the little bits of dough and such). Of course I remember just as well that he said he’d never been able to find it and probably got it in Europe somewhere.
My sifter was one thing I realized I left off. It's nothing special, just a sugar duster. But I'll add a picture of it soon. Will look out for Cyril's one (or ask him next time we are in touch).
added it!
Have you ever tried or heard of others using a Sunmix (Sun6)? It seems most popular on pizza making forums but I’m wondering if it could be a bread & pizza dough machine.
That one is in a family of large/very expensive small-scale mixers that I know many people do love, but are less useful for most home bakers because they are spiral and thus cannot be used to do non-kneading jobs like cookie doughs or whipping egg whites. The Ank is the best/biggest/most powerful all-purpose mixer I know of.
Got it, that makes sense! I do also have a KA stand mixer to do cookie doughs/whipped egg etc, so was focusing my search on something specifically for kneading.
I own a Famag 10s spiral mixer, it has a tilt head and removable bowl, these are specifically bread and pizza dough machines, if you want to make consistent batches of dough spiral mixers can't be beat, there is a learning curve, and yes they are very expensive. They are built like tanks and are large and heavy, but surprisingly quiet. Sunmix mixers are fixed head with a non-removable bowl, something to seriously consider. If you're serious about bread and pizza don't even consider a KA, something I learned the hard way, (experience is expensive). I have no experience with an Ank, they very good, your only constraint is batch size. The Ank was the flavor of the month on pizzamaking.com until "small spirals" became available in the U.S. I hope this helps.
Super helpful yes - thanks Jim!
the Famag seems to be the one that all the cottage bakers I know start out with, and it's definitely on my list for when the Ank is too small for my needs.
This is super helpful, thank you!!
So helpful. Thank you!!
Love this guide! For the bowl/banneton covers, is there any reason not to use 100 percent cotton covers? Do you want something that won't let air or moisture in/out?
yes - the covers are for keeping the dough from drying out, so cloth won't work. Cloth "covers" for bannetons are actually for *lining* them, to eliminate the pattern that the banneton leaves behind
I’m having trouble scoring my 2.0 loaf. I have a lame with a curved blade. It is new. I find that my initial score, first third, is shaggy. The dough bends and folds as I cut into it. It does not make a clean stroke. The bottom part of the score is fine though. This phenomenon has recurred for 20 loaves. How can I improve technique? Should I buy a straight lame?
hmm, not sure what to suggest without seeing what is going on. I don't think a straight lame will help, but you should have one anyway, so it's worth a try. I wonder a) if you aren't using just the front corner of the blade (think of it like the tip of a pencil), and/or b) if you are hesitating—the goal is a quick, steady stroke from end to end.
I'm looking at the Ank for greater capacity and power. I'm finding only 600 watt ones for sale, not 1,500, ( More is better). Can you tell me where you bought your 1,500 watt one at? Thanks
Cindy - That was my mistake, thanks for reminding me I need to correct that. I read that Anks are 1500w, but it turns out that those are only sold in Europe and American ones are only 600W. That said, because of the way they work, 600W is more than adequate, and I'm totally happy with mine!
Looking forward to more tips and tricks on using the Ankarsrum Assistent for dough mixing. I have it and so far used it few times but as you mentioned in you article there is a steep learning curve compared to the more common and familiar planetary mixers (Kitchenaid, Kenwood, etc.)
Avi - Back when I wrote that, I was still getting to know my Ank, and after another year or so of use, I love it even more. I think its the sort of thing you just need to spend time with to adjust to, but I do plan to write something longer here soon.
Any chance you’ll do a write up on the Anova Precision Oven? I saw you have one recipe in the app but never seen you mention it otherwise.
Andrew, you might find an alternate source for brushes at THE BEST BRUSHES (TheBestBrushes.com) in Yerington, NV.
this is amazing, brushes for every purpose under the sun! Alas, they don't sell the one I like.
You’ve outdone yourself!! And now I’m about to outdo myself (and my livable space) in buying most of this stuff! :) Thanks for the great list!
What's your recommendation for a baking steel?
Honestly, I think they are all pretty much the same, so I'd recommend the cheapest one you can find, provided it is not too heavy to move around and well seasoned (ie not raw steel). I've used the OG one, and one from Misen, and both are great. There are a few companies on Etsy making lower-priced versions, I'd have a look there first.