"Samartha Deva" > wrote in message
...
> In regards to mixing rye -
>
> When I did my pumpernickel in a KA, the dough hook just would not do the
> mixing, same with any other higher hydration doughs. This was extremely
> frustrating: everything ready to go and the damn thing would not mix!
> Just the dough hook cutting circles into the dough with nothing moving.
>
> Samartha
>
I'm glad that I read this thread. So what did you do after the hook just
cut circles? How did you judge the correct amount of kneading by hand. I
had a new recipe run out of oomph on me the other night. I did the wet hand
kneading, got what I judged to be correct development and the rise in the
bowl went well. However, the formed loaves rose just enough not to be
bricks, but not what I was expecting. I've been trying to analyze possible
problem areas. I'm using a preferment(sour). This recipe works for others,
I just don't know where my weakness is and I'm not very good at analyzing
rye. Suggestions?
Janet