So I've been baking breads for some years now and experimenting with various recipes.
Today I've been working on these English Muffins as well as my version of Theresa Greenway's Griffin's Bread.
The versions I'm making are 62% and 68% hydrations respectively.
Most of the time I use a KA mixer with C-hook to knead.
Both doughs clear the sides of the bowl reasonably well, but neither of these totally clear the bottom of the bowl. I ran them both for maybe 1 minute at KA speed 2 to combine, then about 3-4 minutes at speed 3.
In the case of the muffins (which use about 70% preferment), there was about a 2.5" diameter circle at the bottom, and I added some additional flour (about 10g) and it shrank to about 2".
In the case of the sourdough (which uses about 82% preferment), it stuck to a large circle at bowl bottom, probably 5-6" around. I had to add probably 30g of flour to make it clear the sides better, leaving about a 2-2.5" diameter circle at the bottom of the bowl.
My questions are about hydration and mixing to clear the bowl:
- Am I correct to assume that all 62% and above hydration flours will never totally clear the bottom of the bowl?
- What hydration typically will clear the bowl bottom?
If I was more accurate with my starter maintenance, I'm sure this would be less of an issue (I think my preferment hydration varies anywhere from 60-85%, because I eyeball it). I just want to get a better feel for the behavior of hydration and my mixing machine, so that I can make adjustments as necessary. At least I've learned not to add more flour to sticky ryes, I've ended up with quite a few bricks over the years.
