The title of this blogpost is in response to my previous post: "The Philosophy of Baking." I've been using the kitchen aid a lot, mostly because it makes baking significantly less messy than baking my hand because everything is contained in a single bowl. This is especially helpful when I am making bread because usually kneading the bread is a rather messy process. However, it is a learning process.
I decided to make Wild Yeast's More Sour Sourdough with my Kitchen Aid, as the recipe calls for a mixer. However, I didn't account for the requirements of the mixer at all. I made a dough that I amped up to 77% hydration, because this is a reasonable hydration to knead by hand. At this point, the dough hook hardly seemed to work at all. I also did not properly account for the temperature correctly; the bread ended up having its bulk fermentation cut short and it produced loaves where not all the water cooked out of the bread.
Next time I will know better. Perhaps even the dryer dough will work better with the Kitchen Aid.
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