"Scott Taylor" > wrote in message
ink.net...
>
> "Ken Ortmann" > wrote in message
> ...
> > I'm hoping someone can answer a question making bread dough (and
pizza
> > dough and such). I'm using a Kitchen Aid stand mixer as I am disabled
and
> > cannot mix and knead by hand. The instructions generally say to start
with
> > 3/4 of the flour and all of the liquid and mix for a minute or so. Then
> add
> > flour "until the dough forms a ball and cleans the sides of the bowl.
Then
> > knead for two minutes more". I can get it to the stage that the dough
> forms
> > a ball on the dough hook and cleans the sides of the bowl all right
> > but,oftentimes, before two minutes are up, the ball of dough will slump
> and
> > stick at the bottom center of the mixer bowl. Adding more flour will
cause
> > the ball to re-form on the hook but I may have to do this several times
> > going well over the amount of flour called for in the recipe. I
understand
> > that the amount of flour will vary somewhat due to weather and the whims
> of
> > the kitchen gods but surely should not exceed upper limits of the
recipe.
> > Whadda ya think I'm doin' wrong? By the way, I measure the flour by
weight
> > in grams.
>
>
> You're not doing anything wrong. If the dough slumps down around the
bottom
> of the bowl like that, it means it can take some more flour. The
exception
> to this would be if you're making one of those really wet Italian style
> bread doughs, in which case it's better not to add any more flour, so you
> don't change the texture of the finished product. Flour amounts in
> breadmaking are always approximate, and can vary widely. Good luck in your
> bread endeavors.

I would agree with this. I don't bother to measure the flour unless I have
a specific requirement. I just estimate the flour and add the other
ingredients. If it takes more flour, then I add it. To be specific, I use
instant yeast, so I put all the dry ingredients in the bowl and slowly add
water. I stop when the dough looks right. If it slumps after from
kneading, I add more flour. It is all about the look and feel. Don't pay
too much attention to the amounts stated in the recipe. This is one case
where strict adherence to the formula isn't necessary. I presume that your
bread is satisfactory since you haven't mentioned any concerns with the
product.
>
>
> -Scott
>
>