- 700g Matthews Cotswold Eight Grain flour
- 476g water – 68% hydration
- 12g salt
- 10g yeast
I made a loaf with this flour recently using my new Ankarsrum mixer. I noted that I had added an additional 25g white flour because the dough seemed too slack. This time, I wanted to try the dough hook, so I started with 68% hydration, which was what I had done before I had the Ank.
I mixed for six minutes at the lowest speed, then turned it up to three o’clock (there are no numbers on the speed dial; you use clock references). After 12 minutes, I took the dough out; it was a bit slack, but very stretchy. I did a few folds then put it to bulk ferment. The kitchen was a bit over 24º. Bulk fermentation took about 40 minutes.
Today I baked without the top on my bread cloche. I did this because I’m planning to start making double batches, using each of the two pans of the cloche for a loaf, and putting one loaf (sliced) in the freezer. So I baked for 45 minutes at 200º, and I threw a few ice cubes in the oven to get some humidity.
It turned out wonderfully, as chewy as the last loaf, and I’m now convinced that the dough hook on the Ankarsrum is much better than a roller. It’s a game changer, and is a huge improvement over my KitchenAid.
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