will a mixer help significantly with wet dough? Help!
I am really bad at getting acceptable results with wet dough. I'd like to improve and start making baguettes etc. It seems to me that my problems have to do with mixing the dough without it sticking to everything and never seeming to get it to the point where it can be an actual cohesive piece of dough. Another problem that I always have is getting it to rise properly. Instead of rising into nice loaves anything I make with wet dough just flattens out in a puddle as soon as I start getting it ready to go into the oven.
I was thinking that I could solve the problem by getting a mixer of some sort so that I could mix the wet dough with that and avoid touching it as much as possible.
first question is what kind of mixer would help me with this but that I can get for $400 or less?
second question is whether any of you have previously struggled with wet dough and making baguettes and getting anything to rise and not come out of the oven as a flat brick-like object and who have managed to overcome these obstacles? I would REALLY appreciate any advice, tips, or any other information that you could pass along to me.