Hello and help a newcomer
Hello from Amelia Court House, VA
I am been looking at the forum and trying some of the recipes here for the past couple of months and I finally decided it was time to join. I am very new to baking. I have made pizza dough, rolls, french bread and a few other recipes from this site. I think I made have had beginners luck with my first few attempts. I am very confused about gluten development. I make all of my dough by hand in a big bowl with a big wooden spoon. I am not sure how log I should mix it and kneed it. My first few attemps the dough would come away from the sides of the bowl and kind of wrap around the wooden spoon as I mixed. The dough was pretty easy to work with and shape (not real sticky and wet). Doing the same recipe again using the same ingredients (I weigh the flower, yeast, water etc) the dough would be very wet, sticky and almost impossible to work with and try to shape. When I try to make bread into a baquette shaped loaf it ends up being pretty flat and will not stay round and or rise properly. I am not sure if I mixed and kneeded too much or not enough or if there is another issue. I would appreciate any tips.