when to stop kneading?
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Hello all
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.
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