Help needed from anyone with an Electrolux DLX mixer
I need some help, please! A year ago I got an Electrolux DLX (after killing 3 KAs...those things are not meant to make bread on a regular basis). My problem: I can't get my dough to achieve that satiny, stretchy windowpane dough that I could with the KA. I have this problem with both sourdough and whole-wheat breads. The dough looks bumpy - you can see tearing of the dough when I try to form it into a ball. The dough is hydrated enough. I think I must be overkneading, but isn't that difficult to do with white breads? I am thinking that perhaps I just need to use the mixer to mix the dough into a ball, and then do stretch/folds. Advice?
Anyone with a DLX....if you could tell me your basic steps for making bread. Do you use the dough hook or the whirly paddle thing? About how long do you allow the machine to run?
I am beyond frustrated and want to figure this out. My last horrific attempt at sourdough is fermenting, but there is no gluten development...it's a lost cause. I'm just going to use these wretched balls of dough as a firm starter for my next attempt. I want to get this right. I love the mixer, but I am a failure using it. :(