May 6, 2024 - 8:24am
Ankarsrum: Roller or Hook for Adding Olives?
I usually use the roller for kneading my whole grain dough in the Ankarsrum. I’d like to add olives this time but don’t want them to break down completely and am wondering if the dough hook would be better. Does anyone have any experience with this? Any other suggestions would be welcome. Thank you.
Share
Chop it or cut them into smaller pieces and add later in the mix is what I imagine. Whole olive is too much (it'll disperse better if smaller). Enjoy!
IMO, neither. Cut them up, I prefer lengthwise, and fold them into the dough.
If more vigorous mixing isn't needed, you can consider mixing the ingredients by hand. In this case, you can gently add the olives to the dough and carefully mix them in using a spoon or fork.
Thanks for the comments and suggestions. In the end, I did add the olives by hand after the 12-minute knead on the mixer. I used a lamination method and it seems to have dispersed them well from what I could see. I just shaped it after a long, slow BF and will see tomorrow after I bake it. I'm pretty confident.
For what it’s worth, I pretty much use the dough hook exclusively for mixing bread dough and for adding inclusions. It would work just fine for folding in olives at any size. An olive loaf is sounding awfully good
Phil
And I pretty much use the roller exclusively! I've tried to dough hook twice but it seems there's something I'm doing wrong because the dough doesn't move around enough. I use 600g home milled flour, very little starter and 86% hydration. It seems I have it installed correctly but maybe I haven't. Do you happen to know any good threads on the site that address this? (Don't want to hijack my own post!)