Big batch of high hydration in a DLX
Fired up my new DLX today and had mixed results. First thing was a sourdough starter built up from my mother. Went like a charm. About 4 cups flour, 67% or so hydration.
Batch two, less successful. 80% hydration french dough (5lbs flour, 4 lbs water), no knead stretch and fold thing for an overnight fridge rise (triple batch). I used to do a single batch in my kitchen aid, and it only needed about 2 minutes of mixing. In the dlx, it took forever to come together, and forever to tighten up/smooth out. We tried the roller and scraper, then the dough hook, then the roller and scraper, tehn another 2 cups of flour, which helped some. I think next time, I need to try hand mixing before starting the machine to get kind of a start of a dough going. Other advice?