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"?