Ankarsrum 6230, Brotteig, Test

Ingredients for four loaves of bread: 1 kg rye flour 460 g spelt flour 460 g wholemeal spelt flour 36 g salt 60 g olive oil 40 g yeast 20 g dark malt extract 2 packets Allnatura sourdough extract 40 g honey 1530 g water, room temperature Here I'm testing the dough mixer for the second time, and everything is working much better. The machine is supposed to be designed for 1.5 liters of water or 5 kg of dough. Overall, I can say that the finished dough is much smoother and much easier to work with than with my "normal" food processor with a dough hook. It takes a little longer overall until the dough is ready, but the difference in quality is significant.