How heavy was that dough?!?!
Hi, there. I'm a newbie here. I just discovered this site last night. What great timing, too, since I need some guidance.
To give a little background, I'm a novice. I discovered bread baking via the method in the "5 minutes a day" book. I branched out and started recently to work with whole wheat breads, using the King Arthur Whole Grain recipe book. I've done a few recipes with great success.
One recipe really has me stumped. I've thrown out two batches of dough now and can't figure out why.
Here's the recipe:
2 tbsp OJ
2 tbsp water
2 tbsp oil
1 tbsp honey
1/4 raisins, packed
2 tbsp dark brown suguar (I used light)
3/4 cup 1% milk (I used 2%)
1 1/4 cup whole wheat flour (used KA)
3/4 cup medium or white rye flour (used Arrowhead Mills organic rye flour)
1 1/2 cup bread flour (used KA)
1 1/2 tsp salt (used kosher)
2 tsp instant yeast
On the first try, I mixed all the ingredients together with the paddle until the ingredients were just incorporated. Then I covered it and let it rest for 45 minutes, as instructed in the yeast breads primer. After which, I changed over to the dough hook to knead. I kneaded for about 10 minutes and the dough never came together. It was so dry that it looked like the topping you prepare for apple crumble. I threw it out.
On the second try, mixed the ingredients again. I opted not to let the dough rest and added the hook right away. Still, the dough was so dry and crumbly. I decided to add another 1/4 cup milk. The dough finally came together but it was so tough, my stand mixer (KitchenAid Ultrapower) seemed to almost get stuck several times while kneading. I turned it off and called it a day when the motor started to smell funny. I couldn't even knead the dough by hand.
What could have happened? I measured by volume rather than weight because I don't have a scale yet.
Can anyone help?