Sticky, goopy dough
Hey guys, first post here, so hi and thanks for all the info.
I've been working my way up towards being a better bread baker using this site, I started with the lessons and soon found myself on a tangent. I've had pretty good luck so far, except I've started running into a weird problem. I'm using a KA stand mixer with a dough hook, and this has worked in the past. However, I started using King Arthur Bread Flour in subsitution for some of my AP flour. This last recipe I did was a sourdough loaf, and it was a cup of AP, a cup of bread flour, and a cup of starter, just like the recipe somewhere around here.
the dough just doesn't get as stiff as it used to before I started using the bread flour, and looking around I've found more than one answer as to why that is, so I'm trying to narrow it down. I bake once or twice a week, this is the first time I've run across that issue. On the one hand, some people say that kneading too long (especially in a stand mixer) overdevelops gluten and makes the dough sticky. This could totally be the issue, because I don't really time how long I'm kneading in that thing, it's just worked for me in the past and it isn't really working now.
Someone else said not autolysing the bread (mixing the ingredients and letting them sit for a while before kneading) is also a possible problem. I hadn't heard of it until then, is there more to it than what I just said? Is there an FAQ somewhere I can reference on this technique?
Other than that, the only thing I figure could be causing it is the flour itself, because it's the only thing that's really changed in my bread-making technique. Maybe there's a higher level of moisture, maybe gluten development is more prounounced, I'm not really sure. Heck, maybe it's all these things.
Anyways, sorry about the huge post (you guys don't seem to be the tl;dr kind of crowd anyways) but anyone have any ideas? And thanks for being such an awesome resource for beginners like me...