The Case of the Melting Dough
Twice now my dough has melted during kneading. Wondering why.
From Reinhart's Crust and Crumb, p. 105 trying to make a yeasted rye -
1 cup unbleached bread flour
1 cup coarse rye flour (I am using pumpernickel grind)
1 tsp instant yeast
1 cup cool water
2 cups unbleached bread flour (I used 1 cup bread flour and 1 cup light rye flour)
1 tvlsp brown sugar or diastatic malt powder ( I used 1 tblsp Organic Barley Malt)
1 1/4 tsp salt
1/2 tsp instant yeast
1 tsp caramel coloring
1/4 cup buttermilk
The Rye Sponge
The dough comes together although I do have a little difficulty with it, seems kind of dry and dense. I start kneading with the KA using the hook at medium speed. About 3 to 5 minutes in you can see the dough start to stick on the bottom of the bowl. Then that spot grows bigger and bigger until in about 30 seconds I am now stirring a pasty pool of dough. If I start throwing in flour it will eventually come back together. But now it won't rise properly or behave according to the instructions.
I do bake it and it does taste reasonable. The flavor of the rye and pumpernickel are good.. but the loaves just don't seem to bake well. Could someone give me a clue as to what I am doing wrong?