How to Make Bread in the Ankarsrum Stand Mixer | 4 Loaves of Homemade White Sandwich Bread

hey bakers we have the ink out today andwe’re gonna make four loaves of breadnow we’ve done some large batchchallenges with other mixers and it’stime to give the ank a little bit of itsrun for its money this I think can do upto six loaves but I don’t want to makethat much because I really don’t haveenough to do with that much bread butwe’re gonna go ahead and do four loavesin this anchor shroom so join me let’smake some bread[Music]youso you might be saying what’s up withthis mixer this mixer runs on adifferent kind of platform than whatwe’re used to in a standard planetarymixer as well as a Bosch this mixer runson a roller system so with the Bosch thebowl is stationary and the dough hookgoes around the bowl with the ink it’sthe exact oppositethe bowl goes around and you’re kneadingmechanism is stationary this movesbecause of the bowl so this is theroller and how this works is this islike your little fingers rightand when this is hooked up so we’regoing to pull up this pin we’re gonnaput the roller on here and we’re goingto drop the pin and how this works islet me turn this on we need a review ofthis mixer but a lot of people are stillthis mixer takes a while to get used tohow it works is the dough goes betweenthis roller and the edge of the bowlhere so the dough is going to go aroundhere between the roller and the edge ofthe bowl and it simulates you knowmeaning of your hands instead of like adough hook that goes back and forth andneeds dough that way so we’re going tostart it out with the roller next to theside of the bowl because we want to mixthe yeast with the water once we startputting the flour in here we’re going tomove the roller out a little bit so thedough can go between the roller and theside of the bowl and the goal is to getthis big donut going around in there sothe dough is going around and it’s beingneeded by that against the edge of theball and so that’s our goal nowpeople always ask me in bread-makingwhat are the exact measurements and thething is when you start making bread youmight want exact measurements but onething I can tell you bread making isbased on the skill of the baker sothat’s why there’s a human involved inbread making because bread making is anart as well as a science so there’s noway I can tell you exactly how muchwater and flour that we’re going to usewe have general guidelines we are goingto be making four loaves of bread sowe’re going to be using like 12 13 cupsof flour it could be 11 it could be moreit depends on the humidity how dry yourflour is it depends on your mixer itdepends on all that stuff that ain’ttends to like dough’s that are a littlebit more hydrated so you can get thatdonut going aroundunlike other mixers you can do it alittle stiffer if you want to do a stiffdough in this you want to use the doughhook so we have our roller in here I’mgonna move this back to the edge andjust for now this is your scraper I’mgonna go ahead and put the scraper inthere so I’m gonna add some water so Ihave four and a half cups of water hereso we’re gonna go ahead and get this inyeah it’s warm water but we’re gonna beusing instant yeast so you know itdoesn’t necessarily have to be superwarm with instant yeast it can be justtap water so our egg is spinning ourlittle water around so I four and 1/2teaspoons of instant yeast and I use SAPinstant yeast I’ll put a link down inthe description you can get it on Amazonso I have six tablespoons of sugarrightand my yeast was calledI’m just going to turn this up to get astir going on this so one of the thingswith the egg is when you have this allthe way to the side it’s going to touchthe bowl and the bowl is going to spinit as we add the flour like I said we’regoing to be moving this out when youmove this out and tighten it downit can’t go farther than where you’vetightened it but you can push it forwardto help get things moving in there whenyou have the flour so so I’ve just got alittle mix in there I’m going to putsome butter in here and this is fourtablespoons of softened butter so youwant to get a little fat in there it’sgoing to soften your dough some peopleuse canola some people use lard somepeople use you know regular oil oliveoil it will tenderize the dough and makeit a little softer and if you but you ifyou want more of a crusty bread you wantto leave the fat out of it because itwill make it it’ll be a lean dough soI’m going to put the rest of the sugar[Music]and have fun with your Brad my littlebirthingBank doesn’t play around look at that soI’m gonna start adding flour and I stillhave it back against the wall as westart putting flour in here as I getmore flour in we’re going to be movingthis around so your mixture is gonna geta little soupy and to mix it up you justmove your dough you can I mean move thepaddle you can move it all you want likethat and how much flour we use is ajudgement call of the Baker and it’sbased on the feel of the dough and I’llshow you how we want the dough to feelso we’re starting to get a need on thiswe’re starting to build our dough alittle bit I’m gonna move it out alittle bit if you don’t move it outyou’re gonna have your dough is going tocome up out the side of your machinewe got a little bit of a soupy messgoing on in there[Music][Music]that looks good[Music]how much flour are we going to use it’sgoing to depend on how our dough looksright[Music]and we want to get this donut goingso you see how we’re starting to get adoughnut form in there in the kneadingaction is between this roller and theside of the duck side of the bowl thethe dough is going in between those twothings[Music][Music]how far you have this out from the edgeof the bowl you just really have towatch your dough and see how it’sspinning its spinning like a doughnutit’s looking good[Music]a little bit slightly closer so we get alittle bit more roll on that rollerand I have it down I just barely have itabove the minimum[Music][Music]you wanna judge your need-based you wantto judge the position of this based onhow it’s kneading it up against the wallof that well that’s still really stickyso as I put more flour in here I’mprobably gonna have to move this alittle off the edge[Music]so I’d put in like three quarters of theflour I’m going to go ahead and put insome salt and yeah and then we’llcontinue to put in the flour[Music][Music]still got our donut going[Music]feel it’s a little sticky[Music]one thing you can see is those littlelines on the roller sort of help thatkneading process see how it just sort ofgently does that[Music]okay so it’s been meeting for a littlebit it looks pretty daggone Skippy letme get this out of here it’s a littlesticky but I’m leaving it sticky becauseI like to put a little bit of flour onthe board and I don’t want it to becomeoverly stiff on the board so what I’mgonna do here is I’m going to take thisout and it’s looking pretty goodI mean I could have gone to more loaveswith this really really easily yeah okayso what’s great about the Anka’s itcomes with this a little lid we’re justgonna put this lid on here and let it doits first rise so we’ll be back in maybea half hour or so or at least when itdoubles in size so yeah we’re on our wayto some really nice bread so we’ll beback so it’s been about a half hour andsince we used instant yeast it has goneabsolutely crazy whoa look at thatokay so let’s see if we can get this outof here I’m just using this littlescraper dough scraper makes a lot easierto get it out of the bowl I didn’treally grease the ball any so it’ssticking in here a little bit more wowthis is like the blob well instant yeastcan go crazy it’s engineered to do thatI think they use it in bakeries like youknow you buy like a lot of grocery storebread yeah because just like poof onerise in the oven it’s fasterokay Wowso this is a blob let me put a littlebit of oil on the board I should havedone that first and on my hands hmm wowthat’s a lot of dough this is I don’tknow if I want to add too much moreflour to it it’s a little on the stickyside you know feels fantastic it’s likeboom look at that see that that’s justgluten right there I can’t need this bigol thing I think if I can knead it alittle bit it’ll just get a little bitsmoother Wowstill Aaron it’s a big sucker look atthat ain’t made this sucker woo did agreat job too so I need to get a scaleso let me get one so let me put all thisdough in here five pounds ten ounces soit’s like a pan and a half breadI don’t know if I just want to make twopound loaves and then make rolls out ofthe rest what do you think two poundlove tank is awesome how did these zerodo this okayyeah first let’s make us a loaf hmmslightly sticky they’re still here in itso one way you can make it in love isjust flatten it out like this flatten itout you can kind of even roll it if youwant to roll it like that pinch itand then you can stick your finger inhere and pinch the end I want to staytogether here stick your finger in thereand pinch the end I didn’t need it toomuch and we’re gonna pan it press itdown in thereI mean I don’t feel like needing it outtoo much so we’re just going like thatright so we’ve got our two loaves ofbread here I cover them and I actuallyended up making ten rolls I put them inthis muffin pan just makes it easier tobake come out kind of strange shape butit’ll be okay so we’re gonna let theserise and then we’ll bake them so this ismy very first use of the Oh stirrerFrench door oven we’re going to bake therolls off in here so right now it’spreheating and soon as it’s done we’regonna be putting these rolls in here thebreads going in the regular oven sowe’re getting there so they’re browningaway I think they’re almost done look atour little babies hahaha let’s get themoutokay Baker’s look at this we have awhole bunch of homemade bread the inkdid a great job um so I got just likefive pounds and five and three-quartersof a pound so if I would have brokenthem up into actually four loaves wewould have had like they would be justunder a pound and a half that’s prettymuch where you want you know your love Idecided to make these two pan loavesbecause I have these big large size USApan loaf pans that these really arebetter for two pounds so I did two twopan loaves and I did all these rolls andI think some of these rolls have alreadybeen attacked I think one disappearednice beautiful beautiful crumb on thatbad boy beautiful beautiful butter onthat bad boy beautiful beautiful chesthmm hmm these are so good I wish youguys would be there and taste these huhbecause it is as good as I love mm-hmmHank you rocked that bread yeah yeah Icould’ve done two more of thoseI’m I think the gentle kneading processthey’re really managing your hydration Ican’t really exactly tell you how manycups of flour I had 13 cups and I mayhave used like 10 and a half I don’tknow it really depends on your flour theday of the week whatever right that’sjust what you have to develop your skilland judging that’s all goodyeah amazing rightall of this homemade bread we made rightin the egg so if you liked this videoplease subscribe below hit the bell soyou’ll be notified of our new uploads ifyou want to take a look at the Hank I’llput links down in the description wewill be having more recipes with thatbad boy you can check this recipe outit’ll be out on my website Amy learns tocook calm as well as you can catch me onsocial media at facebook.com slashgroups slash Jamie learns to cook andyou can catch me on Twitter andPinterest today me learns to cook andInstagram at cooking with Amy[Music]