mixing technique - clearing the bowl?
So I've been baking breads for some years now and experimenting with various recipes.
The versions I'm making are 62% and 68% hydrations respectively.
Most of the time I use a KA mixer with C-hook to knead.
Both doughs clear the sides of the bowl reasonably well, but neither of these totally clear the bottom of the bowl. I ran them both for maybe 1 minute at KA speed 2 to combine, then about 3-4 minutes at speed 3.
In the case of the muffins (which use about 70% preferment), there was about a 2.5" diameter circle at the bottom, and I added some additional flour (about 10g) and it shrank to about 2".
In the case of the sourdough (which uses about 82% preferment), it stuck to a large circle at bowl bottom, probably 5-6" around. I had to add probably 30g of flour to make it clear the sides better, leaving about a 2-2.5" diameter circle at the bottom of the bowl.
My questions are about hydration and mixing to clear the bowl:
- Am I correct to assume that all 62% and above hydration flours will never totally clear the bottom of the bowl?
- What hydration typically will clear the bowl bottom?
If I was more accurate with my starter maintenance, I'm sure this would be less of an issue (I think my preferment hydration varies anywhere from 60-85%, because I eyeball it). I just want to get a better feel for the behavior of hydration and my mixing machine, so that I can make adjustments as necessary. At least I've learned not to add more flour to sticky ryes, I've ended up with quite a few bricks over the years.