Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 26-02-2004, 10:14 PM
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Default using a kitchen aid ...

i've had a bread machine for years, and think i know what a good dough
consistency looks like there. and i've made bread by hand a dozen or so
times, and have got that a little bit figured out. but i'm only starting
to use a kitchen aid mixer and don't have a hang for what good consistency
looks like as it kneads in that machine.

i'm using ratios that worked in the bread machine (doubled), but the dough
is sticking pretty good to the bottom of the bowl during kneading, and
takes some work with a spatula to get it out (and then dust with flour and
hand knead a little before putting in a bowl to rise).

should a dough be dry enough to pull off the walls of the kitchen aid
bowl? or maybe (since it isn't non-stick) i shouldn't expect that.

(i might also ask how long to knead with the dough hook ... but don't know
if that is a simple question, or if it varies with the bread you are


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