When I use a machine with a dough hook, I add all the wet ingredients, add a
little flour with the yeast (I use instant). I start to mix and keep adding
flour a bit at a time until it starts coming away from the bowl. Add almost
sprinkles after that, turning the machine off to test the moisture of the
dough. If it doesn't stick, the dough is ready. I know, it's better to
watch someone and get the feel, but it wouldn't hurt to try yourself.

In either case, it may be too much flour. Try the above, I use this method
with all my bread and roll recipes and never had a problem.

Glenn




"Argo" > wrote in message
oups.com...
> 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.
>
> Thanks for any help.
>
> Argo
>
> ...Approach love and cooking with reckless abandon.
>