Dough Hook Kneading
I need some input on this one. I have a KA Pro. 600 Stand Mixer. Have baked bread years ago and kneaded by hand. Unless a type of bread that might be like a cibatta bread that you add flour table spoon by table spoon until the bread starts to breakaway from the side of the bowl.
If I use exact measurments it never does that. If I add more flour and I mean more flour a cup or more to get a workable dough my bread just does not taste good and the crumb is lousy. It might do a good rise but when baked not a satisfactory loaf.
I have tried different recipes and I have the same problem. If I take it out of the mixer and try to knead by hand I still have to add lot more flour and I get the same result.
I have not tried just letting it rise and just put it into a pan and bake like you would with cake dough .
If I want to shape the bread or what ever it is to sticky to work with. I cannot do a boule under those conditions orI do not have a good round loaf.
Any input I will try and hope fully I will get it right.