Annie, I have problems with my arms and hands, and have to use the mixer to knead,
so itīs the mixer whoīs getting the workout. The dough also gets its share of praises
(can be also threats…), encouragements, sweet promises and Mozarts.
Should I (I mean, the mixer) keep kneading more than 12 minutes? Past the slumy windowpane
Annie, if the dough was underproofed, why didnīt it rise *at all* during proofing? The indent test
showed it was underproofed (indent remained).
And why doesnīt the dough “meld” into one uniform mass instead of keeping all the folds?
I mean, after the first folding, the dough turns into a homogenous mass, but not after the last.
Thanks to the evils of industrialized bakeries*, itīs getting more difficult to make friends with
“the baker”, to ask him for some bread flour. Anyway, I hope that after thos week I
will be having it again. Unfortunately, Iīll have flour, but no oven!!! Life isnīt perfect!.
*Thanks to industrialized bakeries, even the biggest failures are considered delicious by family
Sylvia, you are too funny! I certainly know about the cellulite pocked dough but you must keep kneading! I can guarantee you that it will magically transform to the ‘baby’s bottom’ smoothness. Honestly, it will - I hope you’re giving it a good work out (you too should be getting a good work out) and a good talking to. Still on the baby theme, your ‘exploding’ loaf, I call the pregnant loaf as it burst out from its skin. This is almost certainly due to under-proofing. There is just too much oven spring.
You say that you cannot get bread flour - is there any chance of finding vital wheat gluten? Can you buy some bread flour from a bakery? I’m sure these are stupid questions but had to ask.
Good luck with your next batch and let us know how it goes.