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Chari

In article >,
says...
> Argo wrote:
>
> > Looking for suggestions to fix a problem:
> >
> > Got a new Viking stand mixer (great!). Tried out a two loaf batch of a
> > favorite bread I've been making by hand for years. The mixer did its
> > thing beautifully and the dough rose nicely (both times), but the baked
> > bread is kinda heavy compared to the result when I make it by hand.
> >
> > What might be the problem? Not enough/too much flour? Too much/too
> > little mixing?
> >
> > The texture of the dough wasn't quite the same - maybe not as "elastic"
> > (for lack of a better word). I followed the suggestions in the manual -
> > started on Mix speed, then kneaded on #2 speed for about 4 minutes.
>
> This is might one type of problem masquerading as another, i.e. it
> might not be the mixing issue. Are you sure you didn't changing your
> process in some other way?
>
> What you describe sounds like the result of underproofing. Poke
> the dough gently towards the end of the final rise and make sure
> it's fully proofed. If it still feels very firm, let it rise
> more. If it feels spongy, the hole stays and the bread "sighs"
> slightly, it’s ready
>
> Using the windowpane test as suggested would also be a good
> idea.
>

I came in on this thread midway through, so apologies if I already
missed it, but what is the "windowpane test"?