how to get a good window pane with the DLX??
Hi~ I have had my DLX mixer for about two weeks and I cannot for the life of me figure out how to get good gluten development using it, with either the roller/scraper or the dough hook. I've made my regular sandwich loaves (4 batches) that I've always gotten great results in my Kitchen Aid Pro 600. I bought the DLX in the hopes of making larger batches, and since it gets such glowing reviews I thought I couldn't go wrong. Now I'm not so sure!!
Here's my recipe:
Honey wheat Bread
4 cups warm water
2/3 cup melted butter
2/3 c honey
2/3 cup vital wheat gluten
2 T instant yeast
4 t sea salt
10-12 cups freshly ground white-wheat flour
I mix the liquid ingredients first and whisk in the VWG so it doesn't lump, then add flour (managed to get not quite 10 cups before it was enough), salt and yeast and mix till it came together. I rested it for 20 minutes at this point, then proceeded to try kneading. I managed to get *some* kneading action, I could see the roller indentations on the dough (and good "donutism" as I heard someone call it), but after 12 min of this there was still pretty much NO gluten developement-the dough tore easily and there was no "sproinginess" like I normally get in my Kitchen Aid (2-loaf version) in much shorter times, 6-8 mins . At this point I tried the dough hook. My dough skewered itself on the end of the hook and spun around. Since I have read that newbies tend to think nothing is happening when it is, I decided to "walk away" and let it do its thing. For 12 more minutes. I did check periodically, poking to see how it was developing, but 12 minutes later, I still wasn't impressed.
While it wasn' terrible, it wasn't springing back like it normally does, and it was not even close to passing a window pane test. I know that may not be the end-all of dough testing, but I could tell just by touching and it not really being springy at all that it wasn't ready. I did a triple rise (2 in the bowl and one in the pans) and it rose well in the bowl, with a so-so rise in the pans. Texture was decent, but a little denser than usual. I can make better dough in my KA or even my bread machine.
Is there something else I could do to increase the kneading action? I have heard others here say they have gotten a good window pane in 7-8 minutes in the DLX~how is that possible? I want to do that too! :o)
Any advice you can give will be greatly appreciated. I am about ready to send this very expensive workhorse back!