Kithenaid mixer and the texture of the dough -- not smooth: Am I over kneading, or is that even possible?
Yes, it's another KitchenAid question. I've searched through the threads but couldn't find an answer to mine.
I got a KitchenAid a few weeks ago and I've been trying to get the hang of kneading with the doughhook. So far I've made several batches of Pain De Mie and a couple rustic whole wheats. The difference between kneading the same recipe by hand is the smoothness of the dough. After two minutes or ten the surface of the dough is mottled, splotchy, shaggy (I don't really have a good word to explain, but not smooth). It doesn't improve after folding and streching, either. So in the end, after baking, the crumb is nice but the top of the loaf isn's smooth. What am I doing wrong?
I thought I was overkneading until I read this http://www.thefreshloaf.com/node/22096/overkneading
FYI, for these breads I'm using flour with 12% protein.