Low hydration dough on the Electrolux Assistan Original
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?
I'm looking to get 60% - 65% hydration and I've seen posts here about people doing that but I haven't seen the technique described? I tried adding the flour kinda fast so I'm guessing a slow and low amout of flour introduction is the key. Does the mixer need to be spinning fast or slow?
Thanks for any help