Does anyone have any hints about using a mixer to knead the dough?
If the dough was all on the hook looking good , then decides to turn back into
,mush, do you think it means that I have let it go too long of it needs more
flour.

On 22 May 2004 21:25:20 GMT, (Ripmarge) wrote:

>Does anyone have any hints about using a mixer to knead the dough?
>If the dough was all on the hook looking good , then decides to turn back into
>,mush, do you think it means that I have let it go too long of it needs more
>flour.

Howdy,

It takes a while for the flour to fully hydrate. Initially, the dough
seems drier, and is likely to form a ball on the mixer's hook. Then,
as the flour hydrates, the dough softens.

There is no need to worry about it, and if it is forming a ball on the
hook, I would suggest that it is too dry. Bake up a loaf and see what
the results are rather than being concerned about the look of the
dough in the mixing bowl.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message =
...

> [ ... ]

> ... if it is forming a ball on the hook, I would suggest that it is =
too dry.=20

That is contrary to my understanding. The dough hook does its best job
by dragging a ball around the bowl. Slack doughs may be better served =
by
a beater.

> Bake up a loaf and see what the results are rather than being =
concerned=20
> about the look of the dough in the mixing bowl.

That's a pot luck approach. The quality of the dough in the mixing =
bowl,
and one's ability to assess it, are paramount.

I doubt, anyway, if a K/A is among Kenneth's mixers.

---
DickA