So after learning to knead by hand, to avoid too much RSI, I learned to use a food processor for most of the work. I check gluten development etc. on a marble board prior to going to bulk rise.
I'm trying to use my kitchen aid standmixer to kneed my dough.. however, it seems that no mater what I do the dough always primarilly sticks to the side and bottom of the bowl and only a small portion actually gets kneeded. Usually at this point, I take the dough out of the bowl and kneed it by hand; however, this is time consuming. I'd much prefer to leave it in the stand mixer to finish kneeding. Is there something I can do to stop this? is it normal? do I just add small amounts of more flour?
I've been baking quite while but one thing it always makes me ???? is when to stop kneading.
Let's assume I just knead without streach and fold, dough is low hydration (bagel, pretzel etc), and using KitchenAid mixer with dough hook.
When you start kneading, it's kinda shaggy
1) then, it starts to firm up
2) it clears the sid of the bowl but things are still stuck on the side of the bowl.
3) side of the bowls becomes clean.
Recently I've been experimenting with hydration. My normal sourdough recipe is 1part starter, 1water, 2flour by weight. I always have only whole wheat flour in the starter part and the flour parts are plain old bread flour. Usually I don't even need to get all the way to the 2parts flour for it to turn out nicely.
I'm a very new to bread baking, and am having issues with the consistency of the dough. I was attempting to make an Artisan Wheat Bread, and my dough turned into a complete crumbly disaster. After slowly mixing in the flour by hand, the doughbecame very dry and crumbly. So I tried adding water, which didn't help.I ended up adding about 1/2 c of water, then the dough started to stay together, but still cracked. I tried to keep mixing, but it became to tough and to even handle. I seem to have this problem fairly often. What am I missing?