I purchased a new Bosch Universal (mixer only) and have used it twice in the 10 days I have had it. First time made 1 loaf and dough climbed up over the top of the metal dough hook, gluten development was ok, I think it is much better in my KA 600 Pro. Today I made a 4 loaf recipe of 100% whole wheat thinking that with more dough it would help the dough staydown in the bowl better...not to be. This time it even went UNDER the dough hook. Moderate gluten development but was never soft, supple dough despiteadding 1 3/4 cups pf additional flour and hand kneading it.

I don't understand what is happening, or not happening. Followed the recipe that came from Bosch to the letter in terms of mixing times, etc. I added the extra flour and hand kneading because the dough never got past the craggy, rough looking . I did give the dough a first rising and then shaped. At that point the dough was still extremely sticky and hard to shape into loaves. Second rising took about 35 minutes but the loaves are not smooth on top and I fear that that they will be full of holes due to problems with shaping them.

From ANYONE who has a Bosch, what am I doing wrong? I honestly do not like this machine and if I don't get a decent loal of bread out of it this week, it's going back!

after a brief (3 weeks maybe?) hiatus from sourdough ...I'm back at it again.....(fall seems to come upon me and then i am struck with baking apple dumplings, oatmeal spice whoopie pies, sticky buns, etc)   anyway, these are photos of my latest bake.....I just need some comments and suggestions here....here's the formula:(thanks to susan in SF!! i wish i could do it more justice)

50 grams starter (refreshed about 12 hours previous 10g:25g:45g as per Glezer--my house has been about 68 degrees)

204 g water

275 g wheat montana unbleached white flour

25 g www

6 g salt

2 T flax meal

Mixed by hand, rested 30 minutes-did a s&f, rose one hour,another s&f, rose another hour, s&f and let rise til doubled..shaped and put in linen lined container..Put plastic over all and refrig. overnite.  Sat at room temp for 2 hours then slashed with razor and baked 20 min. at 450 under cloche, then another 15 to finish it off...... Should i have gotten more rise out of this?  Or not?  with different slashing would i have gotten more expansion? Under or overproofed? sorry, i have a lot of questions and i've been really trying to play with temperatures to figure out what does/doesn't work....

I think my slashing needs some help?? .i haven't cut into it yet as it's still cooling......