"U.S. Janet B." wrote in message
...

On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs >
wrote:

> <also posted at alt.bread.recipes>
>
> Just panned the first 2 loaves from our new stand mixer . I suspect I
>should have kneaded it longer , the texture is somewhat different from
>dough from the bread machine . Instructions with the mixer indicate a 2
>minute knead after adding flour until the dough clings to the hook and
>cleans the sides of the bowl . The bread machine kneads the dough for
>about 25 minutes after a 5 minute pulsed mix time . I think I should
>have let it run longer , but I'm not sure just how long to let it knead
>. Suggestions welcome , or I can experiment with times ...
>
> --
>
> Snag
I have the best results with this method: (I have a KA)
Combine all wet ingredients in the mixer bowl. If using milk, I
recommend that you scald the milk as scalding deactivates an enzyme
that limits the rise. Cool the liquid to approx. 100F. Stir in any
slightly beaten eggs and the yeast (I prefer to mix the dry yeast with
a bit of water as I think it mixes in better)
Weigh the flour. If you really don't want to weigh, stir the flour,
lightly spoon the flour into the measure and level off. Hold back a
heaping cup of flour and add all the remaining flour at once to the
wet ingredients. With a large spoon or the paddle, mix the
ingredients only until you have a really rough, sticky mass. Scrape
the bottom of the bowl to incorporate. STOP. Drape a towel over the
mixer and bowl and walk away for 15-20 minutes. During this time the
flour will hydrate and begin to develop gluten on its own.
Switch to the dough hook and knead on speed 2 for approx. 7 minutes.
You can add sprinkles of flour during this time if you feel you need
to. If you have added too much flour the dough will climb the hook
wanting to jamb to the top of the hook. At the end of 7 minutes,
sprinkle a little flour on the board and pour the dough onto it. Only
a couple, maybe 3,4 kneads should be needed to smooth the dough and
round it up. From there on it is the usual routine. You should have
a very silky soft dough that can pass the window pane test.
My times and measurements were developed after studying many books on
the subject. The kneading time and speed is to avoid oxidizing the
flour and reducing the taste.
Boron, Barry, Graham, Ophelia? Any more?
Janet US

==

It looks good to me.



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