Help gluey dough texture?
I can't understand it. I used to make good bread In my Bosch and with mill. I can't find the common denominator for why my dough just does not work anymore.
I still live in the same dry place 3000 ft above sea level. I use the mill on medium fine to fine and have used hard red and recently red fife. I have tried a short knead, long knead and hand knead. Does not matter which grain I use, how long I knead, the variety of different recipes I have tried, adding more flour or not. As soon as I add the flour to the liquids and knead for a few minutes it gets stringy and gluey.
It does not shape except very loosely and settles into a flat smooth shape while rising. It rises well but does not form a dome. The finished bread is coarse with a dense base.
I only use whole grain. My white dough does not do this.