AHA! Since the making of this I have learned that the arm is SUPPOSED to move between the middle of the bowl and where you fix it :-) Hope you get some value out of this one!
That's what I thought when I watched it - gives the dough a squeeze, rather than a squash. I'm not in the market for one, as I've a Kenwood which needs to break/wear out first that I currently use for the first 4 minutes of kneading dough before I give it another 6-7 minutes by hand. Makes a good dough that way, unlike letting the machine do it all, which doesn't.
@@GARDENER42 I have two kenwood mixers. True work horses. One is 15 years old and one is 17 years old. Going strong and never had a problem. If looked after they will last a lifetime.
When kneading bread doughs in this mixer, the roller attached to the arm of the mixer supposed to be resting directly on the bowl edge to engage the wet ingredients. As you add the flour and the dough develops you slowly and incrementally adjust the arm more to the center of the bowl to allow gluten development. The roller attached to the arm moving back and forth supposed to mimic someone's fingers kneading the dough.
I have one of the original ones - from 1958, I believe. It was called Ballerup Master Mixer. I bought it second hand from a retired farmer in Denmark. They had used it for more than thirty years, including mincing meat and such. It still works and works and works
The Ankarsrum is an amazing machine built to satisfy the Insatiable Swedish lust for FIKA - the pastry-laden coffee-break. You won't realize how truly incredible it is at doughs unless you have struggled with a standard fixed-bowl mixer. Not only does the Ankie do it better, it is capable of mixing huge amounts of dough in a single batch. And, the design means that you will do minimal bowl scraping, and that you don't need to stop the machine to add ingredients - pure genius! You also won't need a flour shield as it doesn't slosh ingredients all over the counter. And, no, I don't work for Ankarsrum, I am just a HUGE fan, and grateful that I don't have to struggle with my Kitchen Aid anymore.
I’ve had mine for two years now. I don’t need to measure the flour so much anymore. I use 1L of water/milk and add salt,sugar (if using) and oil. Let that swish about then add the flour to the exact consistency you want. I like how you can see everything as it kneads and get the feel of it. 1L of liquid yields 4/5 loaves,all baked in oven at the same time,cooled and frozen. Good to see you do this video Jack. I love my ‘Ank’!
Welcome to Ankarsrum users Jack, I have had my machine for a year now (had a variety of others during my days) and I am so happy that I at last invested in a proper dough mixer. Cheers from Sweden.
Had one for close to two years now and it just works. Where the Kenwood and Kitchenaid I have used before gets stressed, this one just churns away. It can also deal with with much larger doughs without breaking a sweat. Took a little getting used to adding the liquid first, but that is just a mental thing. I know of users that have taken over the machine from their parents and having been (ab)used for years just keep going so I have a feeling it will serve you well for a long time.
What’s the minimum flour amount it needs to churn? I am feeling my kitchenaid not taking 600g flour well for two loaves of bread! 😬😬😬 would like to find an alternative which ensure I wouldn’t burn the machine in the long run. Thanks
@@suziedepingu it would handle 600g just fine; I think the minimum is 500g. That’s part of the genius of this mixer--it can do small amounts brilliantly. Check out the AnkarsrumUSA and Bread Beckers vids here on TH-cam. They’re the U.S. importers and know the Ankarsrum inside-out.
Cool seeing Jack moving into related topics. Yeah, Jack stands head and shoulders above all the others. You can see his honesty when you watch how much he's enjoying himself in the videos; that can't be faked. Come to think of it it's hard to imagine Jack being anything but honest. Thanks Jack for this video as a lot of us may not even been aware of this tool for the kitchen.
Bought my Ank about 10 yrs ago and it's the only home mixer I'm aware of that repeatedly handles 5lbs of flour with ease! I've used it for several batches of challah dough (enriched with eggs, sugar, oil) that yields 9.5lbs, one batch after another just as easily as the other without any indication of motor strain. Absolutely worth every cent!
Just wanted to let you know something. My grandma had one of these, formerly made by Electrolux. I recognized it right away because it hasn’t change a bit, except for the on/off switch. If she were alive today, she would be 113 years old, and she had already been using it for many years when I was born, and I’m not a little kid. In 2024, that thing is still turning its bowl, and my cousin who inherited it told me the only thing she has ever replaced is the drive belt.
I bought this mixer in June of 2021 and I love it. I sold a Bosch Universal Pro mixer for the Ankarsrum. I make 8 lbs of sourdough in it regularly and it does a fantastic job. It kneads the way an experienced baker kneads and it doesn't rip the gluten. I also make heavy cookie dough with oats, cranberries, butter etc. and it also does a great job. This unit has been around for over 80 years and it just keeps on keeping on. Don't get Kitchenaid junk with plastic gears. This is a heavy duty unit with a 25mm belt drive. The Ank doesn't walk itsefl off the counter either.
Danvil, I would love to know your sourdough recipe. I've only made sourdough breads with an ancient KA, which I just managed to sell for a whopping $75, not bad for a worn-out (but still working) stand mixer. I have my new Black Chrome Ankarsrum sitting before me and my sourdough starter is nice and healthy, but I can't seem to find the recipe to get me started with the initiation. I hope you will share! Thanks!
@@deborahbartels50 I usually use 2,000 grams of flour, 70% water, 2% salt and 20% starter. I always add H2O firstt, then starter, salt, then add the flour slowly. I mix on low at first, move up speed until all is incorporated and stop mixing after I get a good window pane on the dough. This can take 8-12 minutes depending on the temperature and humidity. I let the dough rest for 30 minutes and do 2 stretch and folds 30 minutes apart and do bulk ferment until the dough rises by at least 50%, divide into loaves, refrigerate in bannetons over night and bake in the AM. I like to use 20% rye or spelt with my bread flour for more flavor. I hope this helps.. Good luck!
@@deborahbartels50 I used to always cover my loaves in the fridge but now Leave them uncovered and they dry out and form a thin skin on what ends up being the bottom of the loaf. Uncovered prevents a lot of water from forming on the dough. Good luck!
My Swedish mother-in-law has one from before ankarsrum broke off from Electrolux (at least 30 years old) and it still works perfectly despite the bowl being a bit wonky from my wife getting her hand stuck in between the bowl and the arm mechanism as a child. I got my wife (and myself lol) one as an anniversary gift. We bloody love it!
Hi Jack, It’s great to hear compliments about my marvellous ‘Ank’. I’ve had mine for a few months now to make bread. My bread making has improved no end. It’s a joy to use.
The Ankarsrum has been about since the 1940's in Sweden where it was invented. I've had the Ankarsram for a couple of years now and it has been excellent and came across it when looking for a reliable well built mixer when I broke my elbow and couldn't knead bread. Far easier than our usual stand mixers to load, especially if you need to add ingredients when it is running. The build quality is far superior to many (even the so called king of mixers such as the kitchenaid, only the pro model has metal gears and cost closer to £1000). I have a mate who has lived in Sweden for 20 years and his Swedish wife's mother had this mixer and said there are some that are 40 plus years old still going strong. The Ankarsrum is worth every penny.
I´m very happy to hear your take on this wonderful machine. I have had mine for 12 years and it still works just as well as the day I got it. I chose it because it´s the kind of machine that both my grandmothers had been using for as long as I can remember, so I knew it was a great work horse, and I could get the attachments that they were no longer using. And even though mine was a newer model, the old attachments fit without issue.
I have used one since 2009. Alhamdulillah, working really well. My brother's family uses it now. They do pizza dough, cake, roti, naan. It gets used everyday for small and big batches. I just put the cake batter in the dough bowl, let the scraper do the mixing for me. Can't be bothered to use the cream bowl. If someone bakes 1~2 times a week or a month, kitchen aid will work. If you use your regularly, or use large dough amounts, Ankrarsrum is the way to go.
@@Rclsllh you will enjoy it 🤗. If the dough doesn't come out looking like in videos don't worry. Just fold it a bit or tick it or roll it, and the bread will just look like Jack's. It takes a bit of learning, but really great tool.
My mother bought a Electrolux machine (Ankarsrum) when she was 18 in 1988. She passed away in 2015 and the motor in the machine broke the year after when my aunt borrowed it. I love my kitchenaid, But i sometime miss my mothers Electrolux and I am considering to buy an ankarsrum to use for heavier doughs, and use my kitchenaid for the more everyday baking I usually do.
Use the Ankarsrum for EVERYTHING. Butter creamed in the stainless bowl is unbelievably light and fluffy; you can use that bowl for pretty much everything. My cousin’s granddaughter has been baking with the stainless bowl exclusively since she was 11 or 12.
I’ve been using my Ank for four years and it really is a tough machine. I make bread every day for my family and I couldn’t do without it. It also makes brilliant meringue too. My Ank has pride of place in my kitchen and worth every penny.
@@lilybee_ My go-to recipe for everyday bread is 600g Strong Bread Flour, 6g Salt, 20g Butter, 7g Dry Yeast, 250g Whole Milk and 150g Water. The hydration is 68%. Mix the dry ingredients together. Warm the Milk/Water to approx 32oC and add to the Ankarsrum along with the Butter. Switch on at a medium speed (3 o’clock) and add the dry ingredients gradually. When the mix is all incorporated set your timer on the Ank for 8 mins. When the timer switches off the dough will be slightly tacky to the touch. Place in a lightly oiled bowl and leave to rise for 1 hour. Knock the dough back and leave for a further 10 mins then flatten the dough to exclude all air bubbles and shape up as required. Leave in a warm place to rise for 50-60 mins. I bake mine in a 2kg loaf tin to allow for the rise and bake at 180oC for 40 mins. Best of luck and hope your Ank gives you as much great service as I get from mine.
I received this machine for my bday from my wonderful husband who spoils me. Since using it for a little while now I love it! I like to grind my own flour and it can be tricky to work with. This machine makes it easier and I can put 4x the amount of dough in it than my old kitchen aid that I had for 18 years and simply wore out. I love that if I get it going a little quickly it doesn’t wiggle or walk itself off of the counter! And the timer! I loooove the timer! I can set it and go do other things and not worry about forgetting it. All in all, it’s a keeper! Pricy, but totally worth it.
I think it’s awesome that you presented us with a short, excellent video talking about the mixer people saw in the background of your studio kitchen. It’s not always possible to hand mix large batches of dough, for a variety of reasons. I’m betting the majority of your audience didn’t know a machine like the Ankarsrum existed and were intrigued by this video. I am a sourdough home baker and bought the Ank in June 2020 while working from home in the pandemic. I also own two KA mixers, but they rarely come out these days. My “Ank the Tank” is such a workhorse and I truly love this machine. It does take some relearning after the KA, but so worth it. Like others have written, it is so worth every penny spent. What a wise investment if you bake bread! Cheers, Jack!
I have one (live in Sweden) and this machine really made me ’know the dough’ . I never start with a fixed weight of dough. Just an range between min and max flour. When the dough is on its way I add small amounts and pinch the dough to feel if it has come together to a nice supple dough. That is when I stop. I sometimes have some flour left and sometimes I need to add a little bit. The machine really taught me to make a proper dough. The arm swinging a bit is the arm adjusting to the load of the dough preventing it from strangling the dough!
Hi, Jack. I just made my first bread ever, by following your no. 130 video. I was so nervous and also excited. But it turn out so good I might cry a tiny bit of tear. Thank you for the detailed explanation and tips!! I'll be waiting for more of your videos in the future!
My mum got her one used from my grandmother before I was born (nearly 37 years ago) so it must be close to 40 years old...she's still using it. And now she has just bought me one...arriving tomorrow, can't wait to start using it 🥳🥳
I've had mine for at least 30 years. I know, long time and I still use it to make my weekly bread. It is a workhorse! Made 3 large loaves at once, just to see how much it could take. No problem. This could be an heirloom item.
Mine moves too, like you say - it’s supposed to do it. I’ve had mine for 2 years and I LOVE how it can handle large batches of bread dough. I have a KitchenAid and it can’t handle anywhere near the volume of the Ankarsrum! It’s a work horse x
The Ankarsrum Mixer is a very old design from 1940, and it hasn’t changed much since then - but it has been called different names over the years. It’s virtually indestructible, as the tanky look suggests, and it’s STRONG. I have one without the timer. I haven’t used it much, though - but when I do it’s perfect.
I’ve had this machine for. about 20 years. It is my workhorse. Never any problems. Very different to any other mixer. Mine also has a whisk. I love its sturdiness, and still get a kick out of it every time I use it. It stays on my counter ( because it is heavy) but pulls forward easily when I want to use it. It does almost anything with its easy attachments, but does not make coffee! Yes, I use the bowl for letting my dough rise too. Guess the manufacturers realize no use changing something that works so well. My old one looks just like your new one!
That’s a VERY kind and generous gift! I looove my Ank…and use it to make 6 loaves of bread from freshly ground grain (Einkorn and Kamut mix) at a time. Money well spent! (Mine is pink…and they don’t make the pink anymore. LOVE IT!)
I keep hoping Pleasant Hill Grains will get in some Kamut and spelt; I recently bought some Einkorn and some hard red wheat. I bought a small Mockmill (the Professional 100 when they were still available in the U.S.) and am itching to start milling my own.
I have a Magic Mill Assistant (older version of your new one) It is years old when the company only made it in white and the white front panel is turning yellow from age but that didn't have any effect what so ever on its performance. Yes there is definitely a learning curve compared to your standard mixers (KA) but worth the time to learn. But it once, have it forever! You will never need another mixer. Enjoy using it. I wish I had a newer one in one of those nice colors now available.
Had mine about 10 years and love it! The ability to add ingredients as it mixes and easily see how it’s going are a plus. Only downside is that if you have a tight dough the machine can bang and crash about 😳!
I have one and I also have the Kitchen Aid mixer. The Ankarsrum is on a different level over the KA. I’ve made cake batter, cookies, pizza dough, focassia, and buttercream in it. I love this machine. Yes, it takes a little to get use to but it is well worth the process. It can be left alone to mix and it will still be on the counter when you return. If you leave a KA while mixing it just might be on the floor when you return. I don’t have the attachments and I really don’t need them. I just need it for baking and it certainly does the job very well.
Ankarsrum is awesome, made 5kg doughs in it and it didn't break a sweat! So easy to add ingredients, so simple to use it is a pleasure to use it. 👌🙂👍Also find it much easier to use than the kitchenaid style ones for example.
Thank you for this demo Jack. It appears to be far more of a machine than I could ever make use of but it was interesting to see what it can do. From your video and the comments from others that have one, it's apparent that its quite a workhorse compared to a stand mixer with a hook. So quiet too! Thanks again!
I am so glad you did a video on the ank, cuz most people don't know about it. Its a good machine, although I think there are some spiral machine that are better bang for the buck for making bread, they ONLY MAKE BREAD. Yeah anyway, would love to see more recipes video showcasing the ankarsrum.
Hello sir. I’m curious about your statement about spiral mixers. Which spiral machines are more bang for the buck? I’d really like some help in mixing high hydration pizza doughs. Thank you.
I've had my Ank for about a year now. I got it to replace my 7 year old Kitchenaid Pro that just couldn't handle heavy doughs. I use the dough hook for 3 pounds of sourdough bread twice a week, occasional high-hydration doughs, and heavy vollkorn loaves. I used the roller once but didn't care for it. The "cake" bowl, beaters and whisk are a bit difficult to scrape down, but ultimately do a better job than the Kitchenaid ever did. There is definitely a learning curve. When first starting out, I found it difficult to find info about how to use it so there was a lot of just try it and see what happens. I'm in the US and mine came with a 7 year warranty. So far, I am very happy with it.
If you are in the U.S. and need help with your Ankie, Bread Beckers are an excellent source of information and customer service, and are happy to help with the learning curve.
I recently purchased this mixer to replace my KitchenAid Pro 6qt. This mixer is a workhorse. I have made cakes, buttercreams, cookies, brownies, bagels, breads, pretzels, etc... Everything came out perfect! And much quicker and better than with the KitchenAid. It is SO MUCH QUIETER! Love this mixer!
I’ve just ordered the black chrome one & it’s arriving on Wed 1st May 2024. I so love Jack’s recipes. He’s the master bread maker & it’s on his advice I’m buying the Ankarsrum. I know I’ll love it. Great video Jack. 😘👏👍X
I have had my Ankarsrum for about 4 years now. After my big Kitchenaid lift bowl died after 2 years (it's now made in China). I initially bought it for bread making (which it excels at), but I use it for everything possible now. One of the best purchases I ever made. I add my flour gradually as the amount needed can vary from batch to batch.
We've had ours for over 20 years. The name then was Elektrolux also a swedish brand. My grandmother had one as well a she baked for both of her childrens familys when I was growing up. Great show.
One of my baker friends in Canada has two of those mixers and she loves them! I opted for a FAMAG IM-8S which I'm in love with but the FAMAG is much more costly than the Ank and it can only make dough. (No other attachments) with that said, I still love that machine
My mother had one, made a lot of bread in it. First service was at 25 years of age when it had the belt replaced. Then it lasted for about another 25 years without service. I got one myself, almost brand new at only 15 years of age. Wonderful machine! A few smaller changes has been made over the years, but it is almost the same orginal design. Main drawback is that there are some aluminum cast parts that should NOT be put into the dishwasher!
I bought one last July and had to wait till October to have it delivered - From Sweden to Canada- high quality, Swedish craftsmanship- I got tired of replacing gears in my Kitchenaid- will not go back- excellent bread making tool- 1500g flour -no problerm- I have the same colour, Jack!!
We have the original made by Electrolux. Manufactured 1970. Still runs as new. Given that spare parts are somewhat hard to come-by in case of breakdown the given choice of replacement is the Ankarsum.
Many folks who make ALL their bread at home with home-milled whole grain flours and like to do fairly large batches just LOVE the Ankarsrum. I can't afford one (and really don't need to make that much at one time), but even so I think of the Ankarsrum as the "Cadillac" of mixers for those who are always working with 100% home-milled whole grain breads (and pizza dough, cookies, muffins, etc., etc.). Really, Jack, it would be awesome if you would -- at least on the side -- start baking such breads. Such bread is WOW-fully nutritious. "Grains in Small Places" is a TH-cam channel where she shows you how it works for her with her home-milled flours. I use a less-expensive Nutrimill Artiste. One really needs a powerful heavy duty mixer when baking 100% freshly milled grains!
I’ve had one of these for nearly a year now and love it.wet doughs I use the roller (very wet doughs may take 20mins on 3/4 speed) but for low hydration ( 60% or less ) I use the dough hook on speed 2.you can feel the dough whilst it is mixing and dead easy to add ingredients.It is built like the proverbial Brick s********,hope it lasts.
Well you’ve peaked my interest Jack. Glad they chose you to try their machine as you have done it justice. I would probably make more sweet breads with this as my writs can’t handle the kneading Bravo on your demonstration!
I have had one since 2001. Mine is/was called a DLX. It still works just was well today and when I first bought it. At first I used it to make whole wheat bread from the grain I ground myself, upwards of 5 loaves at a time. This machine is a true workhorse! Use the beaters and make some whipped cream....I dare you. LOL
Purchased one 3 years ago.. I WILL say, it DOES take a bit of "getting used to" because it is very different than other stand mixers (making bread). I love the size of the bowl (massive compared to my KitchenAid). VERY easy to add ingredients during the mixing process.. I also use it for: (attachments).. roll out pasta dough, grind my own flour, whipping cream/making cake batters. It is a very powerful and STABLE machine ( because of it's lower center of gravity, does not "walk across" the counter like my KitchenAid). Overall, LOVE it.
I hope you will do more videos showing how and what you are making with your new mixer is working with your already abundant skills. How is it one year later?
Well dang, Jack! With your most recent newsletter, I realized that I haven't been getting notifications on this platform!😳 The good news is that I can binge watch BWJ for a bit! 😁
I’m in the States and just got my Ank in April. Unfortunately we moved to another state and had to take my Kitchen Aid so the Ank stayed in the storage unit and we will pick it up next year. I must say, there is a learning curve when you start using it and you move from any other mixer. I used it only twice so I will have to learn how to use it when we finally pick it up again
I use my kitchenaid mixer with dough hook using Jack’s recipe and my bread turns out really really good every time, I can’t knead by hand because of arthritis at the base of my thumb and I tend to do large quantities of dough.
Buy it ASAP Diana its a god send you won't believe the results you get from it, yes you do have to think differently for some recipes as the machine is unique but all in all its the best mixer out there Imo
@@dianarahma4904 😖 FWIW you’d never have to buy another mixer. It’s a shame how much transit and (I assume) tariffs can add to the price of something, isn’t it?
You can grate frozen butter and use the single (batter) whisks to do pie crusts and shortbreads as well. Just pulse the mixer by turning it on and off.
@@ferrei80 it’s my pleasure! Just make sure your butter’s grated rather than chunked and use a lower speed. Not a problem to turn the mixer on and off.
Wor Jack getting mechanised! Whatever next 🤪 This looks a very nice bit of kit and I'd certainly consider getting one if I had the space I had before downsizing. I have a problem which means that I can’t hand knead all my doughs. For a few years now I’ve used a basic, Wahl hand mixer with dough hooks to bring the dough together then just 1.5 minutes each x 2 halves and finish by hand for a couple of minutes. Years ago I first started with a vintage Kenwood Chef 1A which was very noisy and a cast alloy gear broke which was apparently unheard of. Later I had Kenwood hand mixers as used on telly. They felt very solid and were quite heavy. I went through 4 of those which all broke within the warranty period (the dough hook shaft failed at a joint in its stem) - I gave up on them and finally had a full refund. Many appliances nowadays have inadequate motors and gears (usually plastic) and are built to fail -out of warranty. In the past, my white and wholemeal loaves have come first in the Northumberland County Show - happy days.
If you’re downsizing, get yourself a Bosch Compact. Plenty of videos here on TH-cam to get you familiar. It’s what I bought instead of a KitchenAid and before I bought my Ankarsrum; I’ve also bought a few as gifts for friends and family who wanted a small mixer. It makes excellent bread dough and is MUCH more robust than a KitchenAid. You can even pick up used ones on eBay that are rated at 450 w instead of the 400 w that are sold now.
OK Jackie, time's up! Two years later, how are you getting on with this mixer? I'm considering purchasing a Famag IM-8 spiral mixer, but they are twice the price of the Ankarsrum! Bit of a Unitasker (the spiral mixer) so wondering if I shouldn't instead add an Ank to my counter for bread to supplement my Kitchenaid 8QT Commercial.
I’ve been looking at one of these Jack. One thing in addition to what you’ve said that I like is the fact that it is direct drive as opposed to a belt driven machine. That seems to be a stronger type of machine to me. Now that I’ve said that I have to admit I was gifted a K5A Kitchen Aid in 1974!! And it’s been making doughs and most anything else for 1 year shy of 50 years now! And I’ve subjected it to everything I shouldn’t have like taking it to a commercial kitchen to use. I have to hand it a reliability award! But I do appreciate the Ankarsrum should I need to get another machine in my future.
Great video Jack. You need to straighten your cupboard doors though. They were distracting me hahaha. Seriously though, very interesting to see the Ankarsrum in action. The dough looked really good. Thank you 😊
WOW, I'm definitely going to check this mixer out to see if I can get it here in the states! Quiet too 💖 I have always used my kitchenaid mixer to knead bread then I finish kneading by hand until it feels right & it truly cuts down on the manual labor. I wouldn't use it as the only way to knead but I started using it because I had to the rotator cuff in my right shoulder. From then on it's been invaluable. Thanks for sharing this. 💖💖💖
Mine is 22 years old...so old that it goes by it's former name, Magic Mill Assistant. It looks basically the same, just without the pretty colors the newer machines have. I've thought about buying a pretty color, but I can't justify it when my old one still works so well.
I dont know about that machine but you have an entertaining mannerism about you. I think I saw you on TV about 40 years ago (your doppelganger from another generation). I have a "professional" (not commercial) KitchenAid Mixer that does a pretty good job to get things started and I do it by hand after that.
Alright Jack, at the tail end of this vid you state it would be good to revisit in a couple years to see if the Ankarsrum is still the workhorse it claimed it would be. It's been 2 years now... so what do you think? Did it only get a workout while you were writing the book? Or has it gotten regular use in the BWJ headquarters? I'm asking Santa to bring me a new mixer for Christmas (I have an autoimmune condition that makes kneading painful) and I'm torn between this one and the Bosch with the stainless bowl. Would love your thoughts!
I’ve bought my Ank for £675 & at 76 years old I feel that I deserve it. I’ve only just found out about the Ankarsrum on Bake with Jack’s video. I have fibromyalgia & find it difficult to knead my dough. I’ve also used the dough setting on my Kenwood bread machine & nothing makes my bread as I want it. Well my Ank has arrived today so will start to unpack it tomorrow & try it out of course with Jack’s recipe 130. Wish me luck.👍🤪
Hi Jack! I had asked about this quite some time back. I went ahead a bought one. I am not even close to your skill set in baking thats for sure. However, I think the "ANK" edges me bum a bit closer. I really REALLY hope you do more with the "ANK" as I have a lot of questions. Thank you for all you do and I really like your vids. From the USA with love and Merry Christmas to all!
I'm doing Workshops as well, and the Ankarsrum is defenetly my Number 1 sugestion for Homebakers. It can kneed a lot of dough, it's tough AF and it's NOT a single usecase Machine. It's hard to justify spending 500++€ as a homebaker for a machine, that can only kneed dough, or to spend equal amounts for an all purpose machine, that can kneed dough, but isn't designed to do that often. You'll either end up with a comprimise in useability, or a amazing dough kneeding machine, that is only an option ir you bake a whole lot. The Ankarsrum is an all purpose Machine, but it's kinda meant for Bread as the primary function, so that isn't a problem. It still can do all the stuff you would expect an all purpose machine to do. It can hold a whole lot of dough, way more then standard kitchen appliance. And very improtantly: They are sturdy AF. They got a 7 year warranty! I know people, that have 30 years old Ankarsrum and use it almost daily for bread and other stuff. The only downside: The kneeding mechanism is let's say "unconventional". Takes some time to get used to. And it takes some time to kneed. It will often take significantly longer to kneed a dough, then with other machines. Talking about double or triple the time. However, the kneeding process is pretty gentle and there is not a lot of heat developement - so all you gotta do is to plan more time in for kneeding. Wich really isn't a big deal. And since I've even seen people using those machines to fully knead Pan de Crystal (90-120% Hydration), this should be a good machine for all tasks around baking.
The arm are supposed to move like that. I thought I needed to fix it in a set position when I got mine also but it's not the case. Ankarsrum is a real workhorse and it's breathing quality. My mom also got one and hers is very old so I'm hoping mine will last a long time.
I bought mine last year before the lockdown in my country, and I’m soooo glad I did. Although it can handle bigger dough, I found that when the dough is tough (one of the sourdough discard recipes I found online), the roller will push the pin up and quits its work. I have been using it on wetter dough and let it works for more than 30 mins straight, no issue so far.
Could it be related to the speed? I've watched some videos with people using the Ankarsrum for making bread doughs. In several of them, the speed they use is far too high so the machine even wanders on the table. From Low to Medium works best for doughs, as shown in Jack's video; the higher speeds are more for whisking egg whites and when using other attachments. My mother bought hers in 1960 and used it for over 40 years before giving it to my sister. The current models are even stronger.
@@UrbanSikeborg you make an excellent point. It’s recommended, at least with the U.S. machines (which have much lower wattage than the European models), to set the speed between 3 and 4. You definitely don’t want it too fast.
Make sure the pin and inside the roller are clean. Mine did the same but was fixed by cleaning out the roller with a bottle brush. Can also rub a tiny bit of oil on the pin as well
Very nice video, Jack, thanks a lot. I'm looking forward to bying me a Ankarsrum and therefore I'm just looking at results in the net. BTW: your British English is great! Easy to understand an to follow, not as TV shows as "Top Boy", where I (German) don't understand a word. 🙂
I would love one of these (even though our kitchen is rather small). I keep on hoping that our K**wood breaks down (the dough hook cannot be adjusted but doesn’t go close enough to the bowl’s wall). Pricey - especially if you add a couple of attachments.
I'm in the same position & the Kenwood on its own certainly does NOT make good dough on its own. I give my mix 4 minutes in the Kenwood, then turn it out for 6-7 minutes kneading by hand.
I really like this Idea. In normal Kitchen-Aid-like machines, the dough always sticks to the side of the bowl and you need to stop the machine to scrape it down, only for the dough to stick to the side again after a minute. It's just annoying and I often thought if it isn't easier to do it by hand then.
Thanks for review. I have this machine but use the dough hook. Im wondering if you ever got around to using the hook and if you liked your results with it.
Thanks for doing this review Jack, I'm seriously thinking about this mixer for pizza dough. I often use a kitchen aid, but feel it struggle s bit with any more than 1kg flour!
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AHA! Since the making of this I have learned that the arm is SUPPOSED to move between the middle of the bowl and where you fix it :-) Hope you get some value out of this one!
That's what I thought when I watched it - gives the dough a squeeze, rather than a squash.
I'm not in the market for one, as I've a Kenwood which needs to break/wear out first that I currently use for the first 4 minutes of kneading dough before I give it another 6-7 minutes by hand. Makes a good dough that way, unlike letting the machine do it all, which doesn't.
Yea, it sure is meant to move.
@@GARDENER42 I have two kenwood mixers. True work horses. One is 15 years old and one is 17 years old. Going strong and never had a problem. If looked after they will last a lifetime.
@@denisedavies5859 Unlike their coffee makers & their guarantees, neither of which will hold water...
When kneading bread doughs in this mixer, the roller attached to the arm of the mixer supposed to be resting directly on the bowl edge to engage the wet ingredients. As you add the flour and the dough develops you slowly and incrementally adjust the arm more to the center of the bowl to allow gluten development. The roller attached to the arm moving back and forth supposed to mimic someone's fingers kneading the dough.
I have one of the original ones - from 1958, I believe. It was called Ballerup Master Mixer. I bought it second hand from a retired farmer in Denmark. They had used it for more than thirty years, including mincing meat and such.
It still works and works and works
The Ankarsrum is an amazing machine built to satisfy the Insatiable Swedish lust for FIKA - the pastry-laden coffee-break. You won't realize how truly incredible it is at doughs unless you have struggled with a standard fixed-bowl mixer. Not only does the Ankie do it better, it is capable of mixing huge amounts of dough in a single batch. And, the design means that you will do minimal bowl scraping, and that you don't need to stop the machine to add ingredients - pure genius! You also won't need a flour shield as it doesn't slosh ingredients all over the counter. And, no, I don't work for Ankarsrum, I am just a HUGE fan, and grateful that I don't have to struggle with my Kitchen Aid anymore.
This is an awesome mixer! Wonderful baker’s accessory
you may need a shield if youre making butter in it htough ;)
I agree with you.
I’ve had mine for two years now. I don’t need to measure the flour so much anymore. I use 1L of water/milk and add salt,sugar (if using) and oil. Let that swish about then add the flour to the exact consistency you want. I like how you can see everything as it kneads and get the feel of it. 1L of liquid yields 4/5 loaves,all baked in oven at the same time,cooled and frozen.
Good to see you do this video Jack. I love my ‘Ank’!
How does this machine work with freshly ground einkorn wheat ?
@@incorectulpoliticI’ve seen a couple people who mill their own flour and also use einkorn and the ank works great.
Welcome to Ankarsrum users Jack, I have had my machine for a year now (had a variety of others during my days) and I am so happy that I at last invested in a proper dough mixer.
Cheers from Sweden.
How does this machine work with freshly ground einkorn wheat ?
Had one for close to two years now and it just works. Where the Kenwood and Kitchenaid I have used before gets stressed, this one just churns away. It can also deal with with much larger doughs without breaking a sweat. Took a little getting used to adding the liquid first, but that is just a mental thing.
I know of users that have taken over the machine from their parents and having been (ab)used for years just keep going so I have a feeling it will serve you well for a long time.
What’s the minimum flour amount it needs to churn? I am feeling my kitchenaid not taking 600g flour well for two loaves of bread! 😬😬😬 would like to find an alternative which ensure I wouldn’t burn the machine in the long run. Thanks
@@suziedepingu it would handle 600g just fine; I think the minimum is 500g. That’s part of the genius of this mixer--it can do small amounts brilliantly. Check out the AnkarsrumUSA and Bread Beckers vids here on TH-cam. They’re the U.S. importers and know the Ankarsrum inside-out.
Cool seeing Jack moving into related topics. Yeah, Jack stands head and shoulders above all the others. You can see his honesty when you watch how much he's enjoying himself in the videos; that can't be faked. Come to think of it it's hard to imagine Jack being anything but honest. Thanks Jack for this video as a lot of us may not even been aware of this tool for the kitchen.
Bought my Ank about 10 yrs ago and it's the only home mixer I'm aware of that repeatedly handles 5lbs of flour with ease! I've used it for several batches of challah dough (enriched with eggs, sugar, oil) that yields 9.5lbs, one batch after another just as easily as the other without any indication of motor strain. Absolutely worth every cent!
How does this machine work with freshly ground einkorn wheat ?
Just wanted to let you know something. My grandma had one of these, formerly made by Electrolux. I recognized it right away because it hasn’t change a bit, except for the on/off switch. If she were alive today, she would be 113 years old, and she had already been using it for many years when I was born, and I’m not a little kid.
In 2024, that thing is still turning its bowl, and my cousin who inherited it told me the only thing she has ever replaced is the drive belt.
I bought this mixer in June of 2021 and I love it. I sold a Bosch Universal Pro mixer for the Ankarsrum. I make 8 lbs of sourdough in it regularly and it does a fantastic job. It kneads the way an experienced baker kneads and it doesn't rip the gluten. I also make heavy cookie dough with oats, cranberries, butter etc. and it also does a great job. This unit has been around for over 80 years and it just keeps on keeping on. Don't get Kitchenaid junk with plastic gears. This is a heavy duty unit with a 25mm belt drive. The Ank doesn't walk itsefl off the counter either.
Danvil, I would love to know your sourdough recipe. I've only made sourdough breads with an ancient KA, which I just managed to sell for a whopping $75, not bad for a worn-out (but still working) stand mixer. I have my new Black Chrome Ankarsrum sitting before me and my sourdough starter is nice and healthy, but I can't seem to find the recipe to get me started with the initiation. I hope you will share! Thanks!
@@deborahbartels50 I usually use 2,000 grams of flour, 70% water, 2% salt and 20% starter. I always add H2O firstt, then starter, salt, then add the flour slowly. I mix on low at first, move up speed until all is incorporated and stop mixing after I get a good window pane on the dough. This can take 8-12 minutes depending on the temperature and humidity. I let the dough rest for 30 minutes and do 2 stretch and folds 30 minutes apart and do bulk ferment until the dough rises by at least 50%, divide into loaves, refrigerate in bannetons over night and bake in the AM. I like to use 20% rye or spelt with my bread flour for more flavor. I hope this helps.. Good luck!
I use the dough roller, never use the dough hook.
@@DANVIIL Great, thank you. I will give it a try. Do you cover the loaves in the refrigerator during the overnight ferment?
@@deborahbartels50 I used to always cover my loaves in the fridge but now Leave them uncovered and they dry out and form a thin skin on what ends up being the bottom of the loaf. Uncovered prevents a lot of water from forming on the dough. Good luck!
My grandmother has had hers since the late 60s, and it’s still going. This is probably the best machine you can buy for breadmaking
My Swedish mother-in-law has one from before ankarsrum broke off from Electrolux (at least 30 years old) and it still works perfectly despite the bowl being a bit wonky from my wife getting her hand stuck in between the bowl and the arm mechanism as a child. I got my wife (and myself lol) one as an anniversary gift. We bloody love it!
Go to ankarsum website or Electrolux (same company) and there you might find a new bowl.
Hi Jack, It’s great to hear compliments about my marvellous ‘Ank’. I’ve had mine for a few months now to make bread. My bread making has improved no end. It’s a joy to use.
The Ankarsrum has been about since the 1940's in Sweden where it was invented. I've had the Ankarsram for a couple of years now and it has been excellent and came across it when looking for a reliable well built mixer when I broke my elbow and couldn't knead bread. Far easier than our usual stand mixers to load, especially if you need to add ingredients when it is running. The build quality is far superior to many (even the so called king of mixers such as the kitchenaid, only the pro model has metal gears and cost closer to £1000). I have a mate who has lived in Sweden for 20 years and his Swedish wife's mother had this mixer and said there are some that are 40 plus years old still going strong. The Ankarsrum is worth every penny.
I´m very happy to hear your take on this wonderful machine. I have had mine for 12 years and it still works just as well as the day I got it. I chose it because it´s the kind of machine that both my grandmothers had been using for as long as I can remember, so I knew it was a great work horse, and I could get the attachments that they were no longer using. And even though mine was a newer model, the old attachments fit without issue.
I have had the Ank for a couple of years and I absolutely love it. I have put up to 18 cups of flour and even then it works beautifully.
How about that follow up 2 (almost 3) years down the line you ended on...
I have used one since 2009. Alhamdulillah, working really well. My brother's family uses it now. They do pizza dough, cake, roti, naan. It gets used everyday for small and big batches. I just put the cake batter in the dough bowl, let the scraper do the mixing for me. Can't be bothered to use the cream bowl. If someone bakes 1~2 times a week or a month, kitchen aid will work. If you use your regularly, or use large dough amounts, Ankrarsrum is the way to go.
You’re smart. The stainless bowl pretty much does it all.
MarshaAllah good. Alhamdulilah I bought one too
@@Rclsllh you will enjoy it 🤗. If the dough doesn't come out looking like in videos don't worry. Just fold it a bit or tick it or roll it, and the bread will just look like Jack's. It takes a bit of learning, but really great tool.
My mother bought a Electrolux machine (Ankarsrum) when she was 18 in 1988.
She passed away in 2015 and the motor in the machine broke the year after when my aunt borrowed it.
I love my kitchenaid, But i sometime miss my mothers Electrolux and I am considering to buy an ankarsrum to use for heavier doughs, and use my kitchenaid for the more everyday baking I usually do.
Use the Ankarsrum for EVERYTHING. Butter creamed in the stainless bowl is unbelievably light and fluffy; you can use that bowl for pretty much everything. My cousin’s granddaughter has been baking with the stainless bowl exclusively since she was 11 or 12.
elle est décédée
I’ve been using my Ank for four years and it really is a tough machine. I make bread every day for my family and I couldn’t do without it. It also makes brilliant meringue too. My Ank has pride of place in my kitchen and worth every penny.
Can you share your bread recipe please? I'm just starting out with the Ank. Thank you!
@@lilybee_ My go-to recipe for everyday bread is 600g Strong Bread Flour, 6g Salt, 20g Butter, 7g Dry Yeast, 250g Whole Milk and 150g Water. The hydration is 68%.
Mix the dry ingredients together.
Warm the Milk/Water to approx 32oC and add to the Ankarsrum along with the Butter. Switch on at a medium speed (3 o’clock) and add the dry ingredients gradually.
When the mix is all incorporated set your timer on the Ank for 8 mins. When the timer switches off the dough will be slightly tacky to the touch.
Place in a lightly oiled bowl and leave to rise for 1 hour. Knock the dough back and leave for a further 10 mins then flatten the dough to exclude all air bubbles and shape up as required.
Leave in a warm place to rise for 50-60 mins.
I bake mine in a 2kg loaf tin to allow for the rise and bake at 180oC for 40 mins.
Best of luck and hope your Ank gives you as much great service as I get from mine.
I received this machine for my bday from my wonderful husband who spoils me. Since using it for a little while now I love it! I like to grind my own flour and it can be tricky to work with. This machine makes it easier and I can put 4x the amount of dough in it than my old kitchen aid that I had for 18 years and simply wore out. I love that if I get it going a little quickly it doesn’t wiggle or walk itself off of the counter! And the timer! I loooove the timer! I can set it and go do other things and not worry about forgetting it. All in all, it’s a keeper! Pricy, but totally worth it.
I have a blue one for maybe about 4 years now. So far its holding up better than my kitchen aid and is more gentle
I think it’s awesome that you presented us with a short, excellent video talking about the mixer people saw in the background of your studio kitchen. It’s not always possible to hand mix large batches of dough, for a variety of reasons. I’m betting the majority of your audience didn’t know a machine like the Ankarsrum existed and were intrigued by this video. I am a sourdough home baker and bought the Ank in June 2020 while working from home in the pandemic. I also own two KA mixers, but they rarely come out these days. My “Ank the Tank” is such a workhorse and I truly love this machine. It does take some relearning after the KA, but so worth it. Like others have written, it is so worth every penny spent. What a wise investment if you bake bread! Cheers, Jack!
I have one (live in Sweden) and this machine really made me ’know the dough’ . I never start with a fixed weight of dough. Just an range between min and max flour. When the dough is on its way I add small amounts and pinch the dough to feel if it has come together to a nice supple dough. That is when I stop. I sometimes have some flour left and sometimes I need to add a little bit. The machine really taught me to make a proper dough. The arm swinging a bit is the arm adjusting to the load of the dough preventing it from strangling the dough!
Hi, Jack. I just made my first bread ever, by following your no. 130 video. I was so nervous and also excited. But it turn out so good I might cry a tiny bit of tear. Thank you for the detailed explanation and tips!! I'll be waiting for more of your videos in the future!
YESSSSSS Yoongi! Nice one ☺️🙌🏻 meow meow
My mum got her one used from my grandmother before I was born (nearly 37 years ago) so it must be close to 40 years old...she's still using it. And now she has just bought me one...arriving tomorrow, can't wait to start using it 🥳🥳
I've had mine for at least 30 years. I know, long time and I still use it to make my weekly bread. It is a workhorse! Made 3 large loaves at once, just to see how much it could take. No problem. This could be an heirloom item.
Good lord what a blessing, thanks!!
Mine moves too, like you say - it’s supposed to do it. I’ve had mine for 2 years and I LOVE how it can handle large batches of bread dough. I have a KitchenAid and it can’t handle anywhere near the volume of the Ankarsrum! It’s a work horse x
My grandmother gave us one of these. We love it
The Ankarsrum Mixer is a very old design from 1940, and it hasn’t changed much since then - but it has been called different names over the years. It’s virtually indestructible, as the tanky look suggests, and it’s STRONG. I have one without the timer. I haven’t used it much, though - but when I do it’s perfect.
I’ve had this machine for. about 20 years. It is my workhorse. Never any problems. Very different to any other mixer. Mine also has a whisk. I love its sturdiness, and still get a kick out of it every time I use it. It stays on my counter ( because it is heavy) but pulls forward easily when I want to use it. It does almost anything with its easy attachments, but does not make coffee! Yes, I use the bowl for letting my dough rise too. Guess the manufacturers realize no use changing something that works so well. My old one looks just like your new one!
Had mine for 5-6 years. It's a solid piece of equipment and it just works.
That’s a VERY kind and generous gift! I looove my Ank…and use it to make 6 loaves of bread from freshly ground grain (Einkorn and Kamut mix) at a time. Money well spent! (Mine is pink…and they don’t make the pink anymore. LOVE IT!)
Love that you grind your own grain! I do too, and am still leaning.
I keep hoping Pleasant Hill Grains will get in some Kamut and spelt; I recently bought some Einkorn and some hard red wheat. I bought a small Mockmill (the Professional 100 when they were still available in the U.S.) and am itching to start milling my own.
I have a Magic Mill Assistant (older version of your new one) It is years old when the company only made it in white and the white front panel is turning yellow from age but that didn't have any effect what so ever on its performance. Yes there is definitely a learning curve compared to your standard mixers (KA) but worth the time to learn. But it once, have it forever! You will never need another mixer. Enjoy using it. I wish I had a newer one in one of those nice colors now available.
Had mine about 10 years and love it! The ability to add ingredients as it mixes and easily see how it’s going are a plus. Only downside is that if you have a tight dough the machine can bang and crash about 😳!
Not if you adjust the arm so that its movement is minimal.
I have one and I also have the Kitchen Aid mixer. The Ankarsrum is on a different level over the KA. I’ve made cake batter, cookies, pizza dough, focassia, and buttercream in it. I love this machine. Yes, it takes a little to get use to but it is well worth the process. It can be left alone to mix and it will still be on the counter when you return. If you leave a KA while mixing it just might be on the floor when you return. I don’t have the attachments and I really don’t need them. I just need it for baking and it certainly does the job very well.
Great to see your wonderful face again Jack! Your the real deal, love your stuff! 🙏🤸♂️
Thanks Kylie 🤗
Ankarsrum is awesome, made 5kg doughs in it and it didn't break a sweat! So easy to add ingredients, so simple to use it is a pleasure to use it. 👌🙂👍Also find it much easier to use than the kitchenaid style ones for example.
Thank you for this demo Jack. It appears to be far more of a machine than I could ever make use of but it was interesting to see what it can do. From your video and the comments from others that have one, it's apparent that its quite a workhorse compared to a stand mixer with a hook. So quiet too! Thanks again!
I am so glad you did a video on the ank, cuz most people don't know about it. Its a good machine, although I think there are some spiral machine that are better bang for the buck for making bread, they ONLY MAKE BREAD. Yeah anyway, would love to see more recipes video showcasing the ankarsrum.
Hello sir. I’m curious about your statement about spiral mixers. Which spiral machines are more bang for the buck? I’d really like some help in mixing high hydration pizza doughs. Thank you.
I've had my Ank for about a year now. I got it to replace my 7 year old Kitchenaid Pro that just couldn't handle heavy doughs. I use the dough hook for 3 pounds of sourdough bread twice a week, occasional high-hydration doughs, and heavy vollkorn loaves. I used the roller once but didn't care for it. The "cake" bowl, beaters and whisk are a bit difficult to scrape down, but ultimately do a better job than the Kitchenaid ever did. There is definitely a learning curve. When first starting out, I found it difficult to find info about how to use it so there was a lot of just try it and see what happens. I'm in the US and mine came with a 7 year warranty. So far, I am very happy with it.
If you are in the U.S. and need help with your Ankie, Bread Beckers are an excellent source of information and customer service, and are happy to help with the learning curve.
Janet, for sourdough do you still do stretch and folds afterwards. Or straight into bull fermentation?
thanks jack, i’ve been struggling in choosing the mixer, now i got an idea from your helpful video,, thanks jack,,
I recently purchased this mixer to replace my KitchenAid Pro 6qt. This mixer is a workhorse. I have made cakes, buttercreams, cookies, brownies, bagels, breads, pretzels, etc... Everything came out perfect! And much quicker and better than with the KitchenAid. It is SO MUCH QUIETER! Love this mixer!
I love my Ankarsrum. I’ve made bread, cookies, cakes, icing, whipping cream and butter so far
I’ve just ordered the black chrome one & it’s arriving on Wed 1st May 2024. I so love Jack’s recipes. He’s the master bread maker & it’s on his advice I’m buying the Ankarsrum. I know I’ll love it. Great video Jack. 😘👏👍X
I have had my Ankarsrum for about 4 years now. After my big Kitchenaid lift bowl died after 2 years (it's now made in China). I initially bought it for bread making (which it excels at), but I use it for everything possible now. One of the best purchases I ever made. I add my flour gradually as the amount needed can vary from batch to batch.
It’s actually assembled here; the components are probably imported from China.
that rotating bowl is EVERYTHING! LOVE IT. Also, pretty quiet for a mixer :)
We've had ours for over 20 years. The name then was Elektrolux also a swedish brand. My grandmother had one as well a she baked for both of her childrens familys when I was growing up. Great show.
One of my baker friends in Canada has two of those mixers and she loves them! I opted for a FAMAG IM-8S which I'm in love with but the FAMAG is much more costly than the Ank and it can only make dough. (No other attachments) with that said, I still love that machine
Hey, it doesn’t get much better than a spiral hook and a breaker bar for dough!
My mother had one, made a lot of bread in it. First service was at 25 years of age when it had the belt replaced. Then it lasted for about another 25 years without service. I got one myself, almost brand new at only 15 years of age. Wonderful machine! A few smaller changes has been made over the years, but it is almost the same orginal design. Main drawback is that there are some aluminum cast parts that should NOT be put into the dishwasher!
Nothing like Jack watching Bake With Jack 😉🤣 love the pour over coffee ☕️👌🏻
😜
I bought one last July and had to wait till October to have it delivered - From Sweden to Canada- high quality, Swedish craftsmanship- I got tired of replacing gears in my Kitchenaid- will not go back- excellent bread making tool- 1500g flour -no problerm- I have the same colour, Jack!!
We have the original made by Electrolux. Manufactured 1970. Still runs as new. Given that spare parts are somewhat hard to come-by in case of breakdown the given choice of replacement is the Ankarsum.
They last for decades well worth the money I love mine it's everything Jack says it is
We're buying one. Never knew about this. Thank you.
Many folks who make ALL their bread at home with home-milled whole grain flours and like to do fairly large batches just LOVE the Ankarsrum. I can't afford one (and really don't need to make that much at one time), but even so I think of the Ankarsrum as the "Cadillac" of mixers for those who are always working with 100% home-milled whole grain breads (and pizza dough, cookies, muffins, etc., etc.). Really, Jack, it would be awesome if you would -- at least on the side -- start baking such breads. Such bread is WOW-fully nutritious. "Grains in Small Places" is a TH-cam channel where she shows you how it works for her with her home-milled flours. I use a less-expensive Nutrimill Artiste. One really needs a powerful heavy duty mixer when baking 100% freshly milled grains!
I’ve had one of these for nearly a year now and love it.wet doughs I use the roller (very wet doughs may take 20mins on 3/4 speed) but for low hydration ( 60% or less ) I use the dough hook on speed 2.you can feel the dough whilst it is mixing and dead easy to add ingredients.It is built like the proverbial Brick s********,hope it lasts.
I’ve had mine for only 8 months but Ankarsrum make my bread baking much more fun.
Well you’ve peaked my interest Jack. Glad they chose you to try their machine as you have done it justice. I would probably make more sweet breads with this as my writs can’t handle the kneading
Bravo on your demonstration!
Piqued
I have had one since 2001. Mine is/was called a DLX. It still works just was well today and when I first bought it. At first I used it to make whole wheat bread from the grain I ground myself, upwards of 5 loaves at a time. This machine is a true workhorse! Use the beaters and make some whipped cream....I dare you. LOL
Purchased one 3 years ago.. I WILL say, it DOES take a bit of "getting used to" because it is very different than other stand mixers (making bread). I love the size of the bowl (massive compared to my KitchenAid). VERY easy to add ingredients during the mixing process.. I also use it for: (attachments).. roll out pasta dough, grind my own flour, whipping cream/making cake batters. It is a very powerful and STABLE machine ( because of it's lower center of gravity, does not "walk across" the counter like my KitchenAid). Overall, LOVE it.
Looks great, and appears to do a better job than my Kenwood, which I have to finish off with some hand kneading.
I have had mine for 10 years! And its the rock!
I hope you will do more videos showing how and what you are making with your new mixer is working with your already abundant skills. How is it one year later?
Nice to see, that the Ankarsum I bought for 3 years ago suits you too
Well dang, Jack! With your most recent newsletter, I realized that I haven't been getting notifications on this platform!😳 The good news is that I can binge watch BWJ for a bit! 😁
I’m in the States and just got my Ank in April. Unfortunately we moved to another state and had to take my Kitchen Aid so the Ank stayed in the storage unit and we will pick it up next year. I must say, there is a learning curve when you start using it and you move from any other mixer. I used it only twice so I will have to learn how to use it when we finally pick it up again
I still have one from my grandmother from the 40s. A good machine
I have promblem with my wrist (carpal tunnel syndrome) kneading by hands is a hardwork to do. Hopefully have a dough machine soon
I just use my mix master with dough hook for 4min.
I use my kitchenaid mixer with dough hook using Jack’s recipe and my bread turns out really really good every time, I can’t knead by hand because of arthritis at the base of my thumb and I tend to do large quantities of dough.
Buy it ASAP Diana its a god send you won't believe the results you get from it, yes you do have to think differently for some recipes as the machine is unique but all in all its the best mixer out there Imo
@@Smirnoff44 thank's Alan, I wish I could, but in Indonesia the price is very expensive 😅, its 14 million Rupiah
@@dianarahma4904 😖
FWIW you’d never have to buy another mixer. It’s a shame how much transit and (I assume) tariffs can add to the price of something, isn’t it?
Years after getting mine, I found out those single-threaded whisking things make shortbread (or any room-temperatured butter-in-flour distribution).
You can grate frozen butter and use the single (batter) whisks to do pie crusts and shortbreads as well. Just pulse the mixer by turning it on and off.
@@HotVoodooWitch I don't know why I've never thought of this... thank you!
@@ferrei80 it’s my pleasure! Just make sure your butter’s grated rather than chunked and use a lower speed. Not a problem to turn the mixer on and off.
Wor Jack getting mechanised! Whatever next 🤪
This looks a very nice bit of kit and I'd certainly consider getting one if I had the space I had before downsizing.
I have a problem which means that I can’t hand knead all my doughs. For a few years now I’ve used a basic, Wahl hand mixer with dough hooks to bring the dough together then just 1.5 minutes each x 2 halves and finish by hand for a couple of minutes. Years ago I first started with a vintage Kenwood Chef 1A which was very noisy and a cast alloy gear broke which was apparently unheard of. Later I had Kenwood hand mixers as used on telly. They felt very solid and were quite heavy. I went through 4 of those which all broke within the warranty period (the dough hook shaft failed at a joint in its stem) - I gave up on them and finally had a full refund. Many appliances nowadays have inadequate motors and gears (usually plastic) and are built to fail -out of warranty.
In the past, my white and wholemeal loaves have come first in the Northumberland County Show - happy days.
If you’re downsizing, get yourself a Bosch Compact. Plenty of videos here on TH-cam to get you familiar. It’s what I bought instead of a KitchenAid and before I bought my Ankarsrum; I’ve also bought a few as gifts for friends and family who wanted a small mixer. It makes excellent bread dough and is MUCH more robust than a KitchenAid. You can even pick up used ones on eBay that are rated at 450 w instead of the 400 w that are sold now.
1958 model called electrolux assistent!
Quite and a work horse! All original!
Thanks for your review!
Thank you! This has indeed piqued my interest but not quite the wallet...yet... Adding to my "wishlist". ;) I love your videos.
Never heard of this. Thank you Jack, I am definitely going to consider it!!
Just made 4.2 kg of dough yesterday in my Ankarsrum. It didn't break a sweat.
I am using my grandma’s ankarsum mixer for years… it was made in 1962! Still going strong.
OK Jackie, time's up! Two years later, how are you getting on with this mixer? I'm considering purchasing a Famag IM-8 spiral mixer, but they are twice the price of the Ankarsrum! Bit of a Unitasker (the spiral mixer) so wondering if I shouldn't instead add an Ank to my counter for bread to supplement my Kitchenaid 8QT Commercial.
Gifted to you! You lucky Bus...d.ok seriously now,I'm looking at this mixer because I love making 100% hydration dough.thanks much
I now have my Mother mixer and it is approaching 50 years old and it is still turning out great swedish cinnamonbuns.
I’ve been looking at one of these Jack. One thing in addition to what you’ve said that I like is the fact that it is direct drive as opposed to a belt driven machine. That seems to be a stronger type of machine to me. Now that I’ve said that I have to admit I was gifted a K5A Kitchen Aid in 1974!! And it’s been making doughs and most anything else for 1 year shy of 50 years now! And I’ve subjected it to everything I shouldn’t have like taking it to a commercial kitchen to use. I have to hand it a reliability award! But I do appreciate the Ankarsrum should I need to get another machine in my future.
FYI, the Ank is not a direct drive. It uses a 25mm belt to transfer power to the bowel.
I have experience with this mixer making cibatta and French baguettes and it works amazingly with it! Makes amazing pasta too
Great video Jack. You need to straighten your cupboard doors though. They were distracting me hahaha.
Seriously though, very interesting to see the Ankarsrum in action. The dough looked really good.
Thank you 😊
WOW, I'm definitely going to check this mixer out to see if I can get it here in the states! Quiet too 💖 I have always used my kitchenaid mixer to knead bread then I finish kneading by hand until it feels right & it truly cuts down on the manual labor. I wouldn't use it as the only way to knead but I started using it because I had to the rotator cuff in my right shoulder. From then on it's been invaluable. Thanks for sharing this. 💖💖💖
The Bread Beckers are the U.S. importers; you can also buy them from Pleasant Hill Grains (price is the same).
Mine is 22 years old...so old that it goes by it's former name, Magic Mill Assistant. It looks basically the same, just without the pretty colors the newer machines have. I've thought about buying a pretty color, but I can't justify it when my old one still works so well.
I dont know about that machine but you have an entertaining mannerism about you. I think I saw you on TV about 40 years ago (your doppelganger from another generation). I have a "professional" (not commercial) KitchenAid Mixer that does a pretty good job to get things started and I do it by hand after that.
have one from the sixties. still works. will likely work for my grandchildren as well.... damn near indestructible.
Alright Jack, at the tail end of this vid you state it would be good to revisit in a couple years to see if the Ankarsrum is still the workhorse it claimed it would be. It's been 2 years now... so what do you think? Did it only get a workout while you were writing the book? Or has it gotten regular use in the BWJ headquarters? I'm asking Santa to bring me a new mixer for Christmas (I have an autoimmune condition that makes kneading painful) and I'm torn between this one and the Bosch with the stainless bowl. Would love your thoughts!
I’ve bought my Ank for £675 & at 76 years old I feel that I deserve it. I’ve only just found out about the Ankarsrum on Bake with Jack’s video. I have fibromyalgia & find it difficult to knead my dough. I’ve also used the dough setting on my Kenwood bread machine & nothing makes my bread as I want it. Well my Ank has arrived today so will start to unpack it tomorrow & try it out of course with Jack’s recipe 130. Wish me luck.👍🤪
GOOD LUCK
Hi Jack! I had asked about this quite some time back. I went ahead a bought one. I am not even close to your skill set in baking thats for sure. However, I think the "ANK" edges me bum a bit closer. I really REALLY hope you do more with the "ANK" as I have a lot of questions. Thank you for all you do and I really like your vids. From the USA with love and Merry Christmas to all!
I'm doing Workshops as well, and the Ankarsrum is defenetly my Number 1 sugestion for Homebakers. It can kneed a lot of dough, it's tough AF and it's NOT a single usecase Machine. It's hard to justify spending 500++€ as a homebaker for a machine, that can only kneed dough, or to spend equal amounts for an all purpose machine, that can kneed dough, but isn't designed to do that often. You'll either end up with a comprimise in useability, or a amazing dough kneeding machine, that is only an option ir you bake a whole lot.
The Ankarsrum is an all purpose Machine, but it's kinda meant for Bread as the primary function, so that isn't a problem. It still can do all the stuff you would expect an all purpose machine to do. It can hold a whole lot of dough, way more then standard kitchen appliance. And very improtantly: They are sturdy AF. They got a 7 year warranty! I know people, that have 30 years old Ankarsrum and use it almost daily for bread and other stuff.
The only downside: The kneeding mechanism is let's say "unconventional". Takes some time to get used to. And it takes some time to kneed. It will often take significantly longer to kneed a dough, then with other machines. Talking about double or triple the time. However, the kneeding process is pretty gentle and there is not a lot of heat developement - so all you gotta do is to plan more time in for kneeding. Wich really isn't a big deal. And since I've even seen people using those machines to fully knead Pan de Crystal (90-120% Hydration), this should be a good machine for all tasks around baking.
The arm are supposed to move like that. I thought I needed to fix it in a set position when I got mine also but it's not the case. Ankarsrum is a real workhorse and it's breathing quality. My mom also got one and hers is very old so I'm hoping mine will last a long time.
I bought mine last year before the lockdown in my country, and I’m soooo glad I did. Although it can handle bigger dough, I found that when the dough is tough (one of the sourdough discard recipes I found online), the roller will push the pin up and quits its work. I have been using it on wetter dough and let it works for more than 30 mins straight, no issue so far.
The dough hook is recommended for very stiff doughs.
Could it be related to the speed? I've watched some videos with people using the Ankarsrum for making bread doughs. In several of them, the speed they use is far too high so the machine even wanders on the table. From Low to Medium works best for doughs, as shown in Jack's video; the higher speeds are more for whisking egg whites and when using other attachments.
My mother bought hers in 1960 and used it for over 40 years before giving it to my sister. The current models are even stronger.
@@UrbanSikeborg you make an excellent point. It’s recommended, at least with the U.S. machines (which have much lower wattage than the European models), to set the speed between 3 and 4. You definitely don’t want it too fast.
Make sure the pin and inside the roller are clean. Mine did the same but was fixed by cleaning out the roller with a bottle brush. Can also rub a tiny bit of oil on the pin as well
Very nice video, Jack, thanks a lot. I'm looking forward to bying me a Ankarsrum and therefore I'm just looking at results in the net.
BTW: your British English is great! Easy to understand an to follow, not as TV shows as "Top Boy", where I (German) don't understand a word. 🙂
I would love one of these (even though our kitchen is rather small). I keep on hoping that our K**wood breaks down (the dough hook cannot be adjusted but doesn’t go close enough to the bowl’s wall).
Pricey - especially if you add a couple of attachments.
I'm in the same position & the Kenwood on its own certainly does NOT make good dough on its own. I give my mix 4 minutes in the Kenwood, then turn it out for 6-7 minutes kneading by hand.
I think you hit the nail on the head: the Ankarsrum is made for bread making unlike the others that tear through dough with that awful dough hook.
I really like this Idea. In normal Kitchen-Aid-like machines, the dough always sticks to the side of the bowl and you need to stop the machine to scrape it down, only for the dough to stick to the side again after a minute. It's just annoying and I often thought if it isn't easier to do it by hand then.
Thanks for review. I have this machine but use the dough hook. Im wondering if you ever got around to using the hook and if you liked your results with it.
I’ve never used the dough hook.
Thanks for doing this review Jack, I'm seriously thinking about this mixer for pizza dough. I often use a kitchen aid, but feel it struggle s bit with any more than 1kg flour!
This item is on my wishlist for a few years now. I hope to see how it works sourdough or any other high hydration dough.
How are you getting on with two years later?