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sourdough outcome: from hero to zero with the Ank

I would be considered a very good sourdough baker previously, (hand kneading) but am only on my 4th loaf using this mixer and now my bread is coming out terrible.  So need help with the learning curve.  The loaves do not spring much at all, and remains a flat super sticky goo ball the whole time I work with them (e.g. stretch and folds, Preshaping and shaping)

I thought I was over mixing, so tried a 4 minute mix only, and same result.
I am using 75% hydration as I have always done, Same recipe, mature starter, and the only new variable is the mixer. I have tried batches from 4 minutes to 12 minutes yet the dough remains flat and will not hold shape. I am using the dought roller and have watched the videos so the dough is indeed kneading behind the mixer.

Please suggest what I might be doing wrong or overlooking.

Otherwise we LOVE this mixer for everything else, and got the blender attachment which is awesome as well.
Thanks!
Rob

Comments

  • Hi Rob, thank you so much for reaching out. Without seeing your dough and the mixer in action, it is a bit difficult to offer suggestions. Would it be possible for you to email our support desk with a video the next time you are making bread? Our email is: info-us@ankarsrum.com

    Another suggestion is to reach out to a wonderful customer support group on Facebook called: "Ankarsrum Mixer Fans - USA" - https://www.facebook.com/share/g/y8KJ1sBp1WvfPN3B/

    This group has so many sourdough bakers who absolutely LOVE the Ankarsrum so they might be a very helpful resource for you.
    Ashley VP Sales & Marketing
  • Thanks Ashley!   Will do, I know its just a small detail somewhere.
    Rob
  • My husband gave me the Ankarsrum for Christmas and I am excited to use it.  I didn’t see any recipes for Sourdough bread which is what I primarily make.  I did see the thread regarding the Facebook page and I have put in a request to join.  

    Would I just use my normal recipe starting with the starter and water first then add flour (slowly) and the salt?
    Dianne Barnes
  • Hi Dianne,

    Yes, that is how we prepare sourdough. Water and starter first, then flour and salt. Some users swear by the dough roller and scraper while other prefer the dough hook. Try both and see which you prefer. Here in the US office, we reach for the roller more often than the hook.

    Happy Baking!!
    Ashley VP Sales & Marketing

  • Thank you!!  Tried the dough roller yesterday on one loaf and will mix two loaves today with the roller!!  So exciting!!
    Dianne Barnes

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