Would like to get some tips on usimg KA Pro 6.9L
I tried using KA for small batch of dough in the microbakery.
i use it mostly for baguette doughs around 1.5kg of flour at 70-72% hydration. My dough always look like the gluten has been destroyed. Speed 1 at around 5mins and the dough is destroyed. I use a high protein flour at around 12%.
I dont know what Im doing wrong. The mixer is similar to what Richard Bertinet is using. I tried his method but still not good. Im using a dough hook as well just so you know.
Any help would be much appreciated