Does Bread Dough Need Less Liquid When Mixed In A Stand Mixer
My new stand mixer, a Kenwood Chef, arrived last week and I’ve been experimenting with it since then but I’m having a few problems with making bread in it and hopefully someone can help.
The problem I’m experiencing is that my dough remains very sticky and certainly doesn’t come together as it would when worked by hand. I have to revert to the slap and fold to get some sort of shape into it. I’ve been using the Richard Bertinet method of slap and fold.
When making a basic white loaf my recipe would be
4g Easy Bake Yeast
500g Strong White Flour
8g Salt and
340g water (I weigh all my ingredients)
So my question is this. When using a stand mixer for the likes of dough should the amount of liquid be decreased, if so roughly by how much?