Made the exact same mistakes that I made yesterday, but this time I have some theories as to what I did wrong. Still not completely sure though, which is extremely frustrating. One of them is that I over kneaded the dough. According to this book from the 70's, kneading it in a KitchenAid and hand kneading it take the exact same time. According to KitchenAid's website, about 2-3 minutes in the mixer equals 10 minutes hand mixing. This might be how I over-kneaded the bread (which is really hard to do by hand) but it seemed pretty messed up before I even got to knead it. I never had this problem until I got to rye breads. Now rye breads are extremely sticky, which I started to look into because the dough basically just sticks to the bottom of the bowl, and the dough hook just cuts it up back and forth, not even kneading it. The solution to stickiness though, is to add sprinkles of flour continually. This, however, because rye is so sticky, means that you're going to be adding so much more flour, which in turn, causes the dough to be extremely dense and hard to work with. I have a few more theories that I'll keep working on, but I'm still not 100% sure what happened. This is really frustrating because I didn't do anything to these last two loaves that I did on the sour dill bread, which turned out incredible.
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