February 27, 2017 - 6:58am
What is wrong with this dough?
I usually make bread this way: mix flour, water, yeast, leave it overnight in a warm place, add the remaining flour , knead, leave for a few hours to rise, bake. It usually rose about 5 times the original volume and the bread was good. But recently, with a new brand of flour it started to go wrong: the dough rises very little and its very sticky, hard to get it off the mixer, the hands and adding less/more water, more kneading doesn't help (in previous times the dough was quite liquid but didn't stick), more yeast doesn't do much either - still doesn't rise well.