Can't get my kneading right
Hi there! I've been lurking the forums for a while and now I like a ask something if I may.
I never seem to get my dough developed right before it falls apart.
- German type 1050 flower (supposed to have a high level of proteins)
- 68% water
- 1,5% salt
- 1% sugar
I mix it in my mixer (Kenwood kMix) for about 2 minutes on speed 0.5 until everything is combined well. The dough is lumpy an coarse. Then I speed it up to speed 1.5 and check up on the dough every 2 minutes. I notice the dough is getting more smooth and elastic, but it keeps being "short" and tearing easily.
Then, after about 7-10 minutes, more kneading seems to reverse the process. It gets less elastic, rips even more easily when performing a windowpane test and is far too sticky. When I try to form it into a ball (which is nearly impossible due to the stickiness) the skin rips and tears into a zig-zag pattern.
So I guess I overdid it. But how is it possible to over-knead it when it seems it was nowhere near the point of being kneaded enough? Ive seen countless of videos where people show an easy to handle smooth dough with a silky shine to it, where mine is always a dull looking ball of ill-behaving goo.
I did some experiments with a little more hydration and I already lowered the salt from 2% to 1.5% to have less tightening effect on the gluten. Didn't work. I tried once to just keep on mixing but after 25 minutes it was still horrible.