Dough Temperature while Kneading
Hi sourdough friends,
I must say, making and baking sourdough is a challenge. I have already baked 2 successful loaves, and several failed attempts when I even had to throw away the dough even before baking. But, I need to persevere....
I am having a lot of trouble kneading the dough to develop the gluten elasticity. I am wondering if the problem is related to the temperature of the dough.
I live in a warm country (Brazil) where the average room temperature is about ~27oC (79oF). I've read somewhere that you should not let the temperature of the dough go above 24oC (75F) while kneading. Is it true? What happens if while kneading the dough temperature stays at 27oC or even above that? I have a stand mixer, and I've tried to use it to knead the dough, but it quickly heats up the temperature of the dough. And I am wondering if this is the reason why I am having so much trouble reaching the elasticity that is needed.
Please, help. I am about to give up this whole sourdough journey. But, I must persevere!
Thanks in advance.