Mixing more water in after kneading...
Hi all! Some time ago I bought Kitchenaid Artisan 6.9L and mainly for kneading bread doughs. Only later I found out this was a bad idea, since kitchenaid sucks at mixing bread dough. It does ok (nothing more) when you have low hidration dough but anthing above 60-65% it sucks terribly.
I want to know, from scientific point of view, what happens with gluten if I mix the dough with kitchenaid for example 55% hidration dough for 10 minutes and then later add more water to get to 70%? Will the gluten developed at lower hidration be enoguh for powerfull bread dough or not?
thanks for any insights and opinions.