Low hydration dough on the Electrolux Assistan Original
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We just got the Electrolux Assistant Original and I've already started using it for some standard breads and it works great. However I'm having a little trouble with low hydration dough's for bagels.
I'm not using large mases of flour (around 900g only) so using the dough hook doesn't seem to be appropriate. However when trying to add more flour when the dough starts to pull away from the side seems to just cause it to mass up and cause it to not mix/knead properly. Is there a trick to adding more flour to an already dry dough?
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