However, it's difficult to say because it depends on the other ingredients in the dough. The manual shows the total liquid and weight amounts for each accessory. You can also read this thread:
Hello Sanna， I’m not a beginner at bread baking, but using the Ankarsrum has been very confusing for me. I often make Japanese sweet bread and soft European-style bread, but since there are only two people, I usually work with small batches of about 350–400 g of flour. I’ve noticed that the dough keeps spinning around the roller instead of being kneaded properly. Does this mean the Ankarsrum isn’t suitable for small batches? What is the minimum amount of flour it can handle effectively?
I do small batches on a regular basis in the Ankarsrum using the Dough Roller. Because the roller kneads by gently pressing the dough against the side the bowl, the kneading process can look very different than what you may be accustomed to with other style mixers. It doesn't mean it isn't being kneaded though. I would encourage you to watch our Masterclass Dough Roller video which shares tips for knowing where to position the arm/roller for any type of dough. Here is the link:
However, it's difficult to say because it depends on the other ingredients in the dough. The manual shows the total liquid and weight amounts for each accessory. You can also read this thread:
https://kundo.app/org/ankarsrum-kitchen/d/how-big-doughs-can-i-make-in-the-ankarsrum/#tab-hantera
Good luck!
I’m not a beginner at bread baking, but using the Ankarsrum has been very confusing for me. I often make Japanese sweet bread and soft European-style bread, but since there are only two people, I usually work with small batches of about 350–400 g of flour. I’ve noticed that the dough keeps spinning around the roller instead of being kneaded properly. Does this mean the Ankarsrum isn’t suitable for small batches? What is the minimum amount of flour it can handle effectively?
Ruth
I do small batches on a regular basis in the Ankarsrum using the Dough Roller. Because the roller kneads by gently pressing the dough against the side the bowl, the kneading process can look very different than what you may be accustomed to with other style mixers. It doesn't mean it isn't being kneaded though. I would encourage you to watch our Masterclass Dough Roller video which shares tips for knowing where to position the arm/roller for any type of dough. Here is the link:
https://youtu.be/GbaTPl8otVI?si=FBD-4bgFy-mAhOC7