I’m not sure what to say, it does sound like it is your autolyse. George de Pasquale did show me how you can sometimes create little flour nuggets, pellets, if you are not careful with your flour/water mixing. I’ll see if I can find that video footage. I don’t have that challenge with the autolyse but that doesn’t mean we shouldn’t create a solution. I might suggest that you chunk up your autolyse even smaller as you layer it into your Ankarsrum. See if that doesn’t help distribute within the Levain a little more effectively and moisten up those nuggets.
Katherine – I started making 5 loaves and noticed this problem. I hadn’t noticed it with the 4 loaf recipe. I follow the steps in the new instructions. I use the Classic recipe.
The clumps seem to be just the flour and water, so something left from the autolyse period. I’ve been mixing for up to about 20 minutes but don’t ever seem to get the full donut effect you’ve mentioned.
not sure if of what i need to do to fix this probelm.
Wow – this is interesting. Tell me more. I’ve not had this experience after dozens of batches. Which formula are you doing and do you “step” through the process as indicated? Do you see the clumps earlier?
Had anyone using an Ankarsrum mixer found that the dough around the roller doesn’t get mixed in thoroughly? I find that even when I mix long enough to get a good window pane, when I out the dough into a bowl for bulk fermentation I get clumps that are not well mixed in. Would love thoughts on how to trouble shoot