every time we try to make the rosemary focaccia in the bread bible, we find that the “coming together in a smooth shiny ball” takes wayyyy more than the 20 minutes, and sometimes doesn’t even happen, even though we can see the change in texture. this morning’s attempt had the mixer going for 75 minutes at speed 4. some other facts - we live in miami, although the kitchen has no windows and is the coolest place in the apartment. the flour and the yeast are all fresh.
i can’t think that’s normal, so anyone have any ideas? lower the water? raise the speed on the mixer?