Can You Knead Your DOUGH TOO MUCH with a Stand Mixer?
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- čas přidán 20. 05. 2024
- This is probably the most kneaded sourdough dough ever: In this crazy test I want to find out whether you can overknead your dough using a 1000 watts powerful standmixer.
Recipe for the dough:
- 400g of bread flour
- 320g of room temperature water
- 40g of sourdough starter
- 8g salt
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
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Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
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Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
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The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
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The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
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Chapters:
0:00 Intro
3:10 The recipe
4:25 Kneading
13:30 Shaping
18:04 Baking
18:50 The first results
20:40 Whole wheat test
23:11 The effect of temperature
23:50 Dough 3
30:00 Verdict
#sourdough #sourdoughbread - Jak na to + styl
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
this experiment showed very little for kneading, but that 2nd loaf fermented more (higher temp) and we saw the difference it makes on the crumb
I really kneaded this!!!
😂 I see what you did there
😂🤣😁
HA! Nice one. But I did too.
Are you a kneady person?
@@dimitrimichaux461 I see what you did there!
I bake sourdough with a mix of flours (bread, rye, whole wheat, semolina) every week and always with my stand mixer because of arthritis in my hands. Keep the mixer at the lower speeds, use only the hook. I never go to high speed because it heats up the dough too much. Once the dough comes away clean from the sides I mix for another 1-2 minutes and it turns out great every time.
Thank you for the clear comparison and all of the time you spent to illustrate this process. Its quite different when you see the results side by side.
As a German hobby baker in Thailand, I love your informative contributions to bread science.
You should make a video of making SD bread with the mixer only, no strech and folds etc :D
Hendrik, for your next experiment, I would be interested if you can add flour (and how much) to overfermented dough and get a good dough strength back and save your bread, so to speak.
Hi. You can not save a bread thats overfermented, because it will act like a sourdough or starter, you would need a lot of new dough. But there are a few nice videos of 'pain de campagne' they use 10% sourdough and 10% pâte fermentée. So put it in your fridge and use it step by step in your future breads, it will give huge flavours and and other benefits to your bread dough
When i knead the dough so long, I usually place it in the fridge every 10 minutes. And now it's really hot in my place, around 34-35°C, so I use cold water (around 4-5°C). Thank you for your videos!
I love how you test everything. Awesome stuff.
Love your laugh of pleasure upon cutting! thanks for your work and videos!
if you knead at lower speeds with a stand mixer the dough doesn't heat up (that much/at all if using the speed the manufacturer of the mixer tells you to use: 1 - 2), the kneading takes a little longer, but the bread is consistent, even if you forget about the mixer and let it knead for an hour too much (was not an experiment, but a mistake by me)
An hour by mistake?
@@eswing2153 yeah. put everything in the standmixer, set a timer, went back to just check my mails in the other room and listen a bit to music - and forgot (and overheard th timer) completely.
This is great . . . I learned all this 10 years ago and then I quit making bread and lost my instructions so this is bringing it all back and no one else (that CZcams is promoting on searches) is explaining any of this. I'm taking notes so I can get started tomorrow. Even if you don't do it this way you should know all about it.
Thank you so much for your channel. I've struggled making sourdough bread until I saw your channel. Now everyone loves my bread!
I'm a new bread baker. What's the difference bin sour dough bread than any other bread ? Thank u 😊
I love the precise nature of so many Germans. Thanks for this, you rock!
I just realized that I never heard about the "base temperature" in not french bread video... This concept is very important for professionals. The goal is to have the good temperature at the end of the kneading.The rule is quite easy. The base temperature is the sum of the temperature of the room, the flour and the water. (Strange mathematics!) If your base temperature is 55°C, your room is at 21°C and your flour at 20°C you need a water at 14°C (21+20+14=55). You have to adjust the base temperature with what you do and how (depending of the machine, the type of kneading) Normally at the end the dough should be more or less at the same temperature.
Very interesting!
Thank you so much. Your information answered my failure. You are an excellent teacher.
Emily Buehler talks about this in her "Bread Science" book. Over-kneading can over-heat the dough, which can be offset by using colder water.
Thank you for explaining this science, it was very informative and effective.
Hand mixing or KitchenAid mixer
It’s probably impossible to over mix
But a European designed dough mixer can easily destroy your mix
You can tell when it starts to get silky smooth it’s time to stop
With a good,mixer you can easily destroyer your mix
I’m sure you can. I’ve done it
it was not very hard
An extra five minutes too long it’s finished
Your dough is more like syrup
I think, most Professional bakers machine-knead sourdough on much slower speeds, say about 2 or possibly 3, depending on your machine. I can briskly mix 72F flour and water(about 22C)with a Danish dough whisk, and when I measure the dough temperature, it is usually a couple degrees warmer in F.
When I had less idea than now about what I was doing, I was tired of getting flat breads, so I improvised and lowed the water percentage (I believe from 70 to 60%) and kneaded with a KitchenAid, at medium speed, for around 4 hours. Those where my first nice looking breads, incredible ears and oven spring. But after I did that I read about overkneading and I decreased the kneading time to around 20 minutes, but adding a couple of stretches. It works for me.
4 hours???
4 hrs?
@@aidaiamanova578 I wish I could be more specific but not so long ago I read in a magazine about a new local premium bakery and I remember it mentioned they knead two times over a hour, don't remember exactly. I guess at least when you have the proper flour and recipe, overkneading isn't really an issue :)
A lot of great information. I will have to experiment. I have just started using my kitchen aid for kneading. I am very mindful of the time so this makes sense. I still do folds and all the other stuff…but my bread is turning out great.
Your enthusiasm is contagious
Sank you!
Sank u 2
Really interesting and informative experimental approach to sourdough baking. Thanks - subscribed!
Thanks 🙏🏻
I find it helpful to wrap the bottom of my mixing bowl with a cool/warm wet towel to control the interior temperature of my product.
Funny I saw this new video tonight. Earlier today I placed my post-autolayse dough in my stand mixer for 15 minutes on low but then I walked away and forgot about it. I came back into the kitchen 2hours later and pulled it off to bulk ferment. I’m lazy and I don’t do any stretch and folds and just ferment in the bowl. After about 3 hours, the dough passed the windowpane test and was ready to shape. Baked after my second rise and I still got good oven spring! I thought I ruined it but it turned out just fine. I haven’t cut it open yet but it’s got a nice shape. I think the trick is the slow knead and not using the high levels in the stand mixer. On another note, I appreciate you showing what over fermentation looks like. I used to follow an overnight bulk ferment recipe and I could never figure out why I couldn’t shape like the video. One of your other videos talking about over fermentation and your timing chart really changed my results. Thanks!
Great experiment. The bread looks spectacular 👏👏👏👏👏
I would love to see more videos about how to make whole wheat bread it doesn't necessarily have to be 100% whole wheat but at least 50/50. There aren't very many videos about that on CZcams and I would really like to get away from the white flower but still have the same type of fluffy airy bread
Really interesting and well performed! Excellent!
This is great testing thankyou :) I still wonder about low hydration doughs... say down to 60%... perhaps high hydration prevents damage to the proteins by lubricating the mixture? Harder to test though... my mixer probably isn't capable of kneading anything lower than 70% hydration anyway. And it would probably come down to overheating as the main problem rather than actual chemical damage to the gluten structure?
Thanks so much for this. I recently got the same mixer and trying to learn about how to best use it for bread. What speed(s) would you use for typical 60-70% hydration dough? Thnx
Wow! Great show. I also noticed how much whiter the bread is from the long-kneaded dough. According to Modernist Bread it is due to oxidation introduced by the additional mixing. Do you notice a taste difference in the side by side? MB suggests it is less desirable but I've never done the test. How about a triangle taste test for a video?
I knead my dough in my Kitchen Aid for a total of 7 minutes and it always comes out perfectly!
Me too. 10 mn.
Curious if the whole wheat bread would have been fine if it had not over proofed or if whole wheat flour reacts differently to kneading?
Thank you. This is a great help as even though I love love love making sourdough bread by hand, I now need to buy a stand mixer to take over much of the labour. Some dough hooks are coated with teflon. Will teflon cause any issues with the sourdough?
You would have to heat the dough up enough to the temperature that would kill the yeast..which is why it did not increase in size that one time..and the other one had a decrease in activity because some of the yeast died from overheat but not all of it
Thank you thank you thank you... I really needed to understand the science of breadmaking...
i really like your passion for Gluten, and the fact that you laugh a lot, during the video - unfiltered. Peace and happines.
I only recently learned how much heat a mixer (or kneading in general) can impart into the dough. Your video seems to confirm what I assumed was happening to some of my breads. I have started using cooler water and will continue to do so.
Wonderful 👍...
My observation here is the process.
Your process actually suggest a great solution. Here in Nigeria, the process is quite different from yours and ours certainly does over mix once it exceeds 15 minutes mix as a result of the process use in mixing it.
I have learnt a better process from your video, would try it out! 👍
I leave it in my stand mixer until it lick the bowl clean. I may add a few TSP of flour until it licks the bowl clean. I then do a window pane test. If it passes this test I dump it out on my bread board, knead it for a few minutes and dump it in a bowl for the first rise. Covered, of course.
Just what I was looking for today!
Hendrik - I've tried this twice and both times my dough is too runny and sticky so that all I can do is put it in a loaf tin. I kneaded fro 30 minutes (10 mins on, 10 mins break etc) I'm using regular starter, so went for 20% as you suggested. Last attempt I used 350g bread flour and 150g wholemeal flour. Both have approx 11% protein. Any suggestions as I"d like to make a nice boule but I just can't shape it.
Whoa that time-lapse was awesome
Hello lovely video. Is the stand mixer you used a good one I am looking for an alternative to a kitchenaid. Can you do a video about it thanks
Its also basically much of the water is evaporating during the mixing process, maybe a lower hydration can be used and when more hydration is needed, sprinkle in some water.
9:50 - I feel "temperature" into the equation is irrelevant, because temperature in theory can be controlled. What we care about "extra" kneading is for the labor it does for us and if it does provide any benefits other than temperature is being introduced due to friction. You could just place this bread mixer in a dedicated small/mini refrigerator with controllable temperature to avoid any increase of temperature with "extra" kneading time so this "test" would not be hindered with the increase of temperature.
But the results shows, over kneading is just wasting electricity and time.
Really interesting Hendrick, thank you very much!
Extremely good experiment, thanks .
Which category would you place the Khorasan/Kamut flour in: the wheat & spelt (to be kneaded) or the rye+ category (no knead). Thanks so much
That's crazy speed for kneading :)) My Bosch mixer suggests speeds 1-3 for the hook, it never occured to me I should go faster :)
In some pizzarias they use ice water when mixing large batches of dough. This video helped me understand why. Thanks!
This was an awesome video! I have a question. Do you remove the loaves from the refrigerator and place them directly in the oven, or do you set them aside and let them sit for a while before you bake them? Also…when you said you baked them with steam for a period of time, then continued with no steam…does your oven produce the steam, or are you adding the steam by spraying water?
love the experimentally apt comments too
Thanks, I think I saw the same thing in 1 of Peter Reinhart's books but never had the heart to try it out.
Very interesting finding that temperature matters more than kneading time.
Would have been cool to actually measure and compare dough temp.
For pizza, it's a common advice to stop mixing at 25°C in order not to damage the dough. Sometimes you'll start with ice water in order not to exceed that temp.
So, next experiment: Same mixing time, but different target temp? 20°C, 25°C, 30°C? :)
Actually, that's kinda common for baking in general. At least in any semi-professional environment. At least when we are talking about (mostly) pure wheat, spelt or any such grain based good. Different rules apply for different grains and when you mix them.
Anyway. Gluten is a protein. Proteins are very heat sensitive. Pasta to hot, when you apply the egg mixture for carbonara? The egg (Proten!) will clot, the sauce is ruined. Same thing happens with Gluten.
In my bakery I fucking pray to never exceed around 25, 26 at the very max Celsius. Otherwise the entire batch is fucked. Beyond repair. This is a problem in Summer. I can not work without ice. I put Milk in the freezer for sweet breads and cakes.
The reason you may or may not notice it that much, is because I use organic flour from our own fields. Most flour you buy already has additives, even many organic ones. And the grain itself of course; some are more sensitive then others, every single batch of grain is completely different. That at least is not TO big of an issue when you buy flour; the mill usually mixes XYZ different grain batches to give you a flour that has roughly the same properties. What you can buy anywhere else is probably more heat resistive. However, that doesn't mean it would be in any scenario good to exceed such temperatures. And no I do NOT use warm water or milk in ANY recipe. There are only types of people who do that. A: Those who have no fucking Idea what they are doing. And those who are bloody geniouses, that MARTICOLOUSLY crafted a recipe with hot and cold ingredients and times, that somehow end up at just the right temp.
Trust me when I say however, that I have not seen a single such genius on CZcams and such.
But LMAO kneeding times mattes. Oh it does. Differnce is lust that you can wipe your ass off with times provided in recipes. Any flour is different. Any machine is differnt. And even ever hand kneeds different. Same dough in machine A can take 5 minutes in my professional machine, 15 minutes in my kitchen appliance and 20 Minutes per hand. And with a diffent flour this could mean 8, 20 and 25 Minutes.
For "wetter" doughs, say starting at around the 65%ish hydration mark and long-er bulk proofs, you absolutely can get away with less kneeding times. Stretch and folds. Does magic. When I see a dough rising in temp while kneeding and it is such a dough, I'll just stop underkneeded. A few stretches and folds and a night in the fridge, you won't see a noticeable difference. In fact, many if not most "hand kneeders" underknead, which isn't a huge issue for most bread recipes.
However, if we are talking about lower hydration doughs... Oh f me. For many specialities, many forms of breadrolls, pretzels, whatever, you need low hydration. Stretch and fold will not work well. Worse, those doughs are usually meant to be worked within 30-60 MInutes. No, this is not to short, you do NOT want your dough to conciderably pop for such things.
Don't kneed such a dough properly, it'll turn out shit.
Wasn't that video about overkneeding? Well, you FUCKING CAN. Regardless of temperature. High temperature will make it worse, but you can fucking ruin a dough that is like 10 Celsius or whatever, no issues.
It's brutal per hand. It should be possible, but you'll be working.......
Kitchen mixer? Harder. Impossible? LOL. Done it myself. More then once. Seenalso many folks around the internet, how try to kneed their dough P E R F E C T, think, common, another minute, aonther 2, it'll be even better! Then they miss the point and well...... The dough is shit. You are building up stength in the gluten by kneeding. Once it is at a maximum bond stength. Push it harder and the bonds break. REGARDLESS of temperature.
If it's only a bit overkneeded, it'll be fine, propably. Stretch and fold and cool it. It'll most likely recover. However, if you pushed it a little bit further over the edge, well. He's dead, Jim.
Then again, this takes some time and effort with a kitchen mixer. You'll most likely rather underkneed. Now take a lovely industrial dough mixer. Uhm yeah. Overkneeding in such a machine is childs play. Ask me how I know...........
@@sagichdirdochnicht4653 we put our flour in the freezer too in the summer, it really is essencial
@@sagichdirdochnicht4653 Hi, can you describe in specific details how you've dealt with very hot ambient temperatures when making bread? Well I'm a newbie baker, and I live in Singapore with a perpetual summer, kitchen temperature roughly 31°C at all times...my dough never truly develops much gluten or pass the windowpane test at all. Not a single one of them ever passed the windowpane test, lol. Very high chance of overfermentation too, which has ruined quite a few of my breads. What can I do about this? Use ice cold water in the dough, and refrigerate the dough every 10 minutes of kneading in the stand mixer? What about bulk fermentation and 2nd final proof?
@@zanaros2606I live in Singapore, as well, and the ambient temperature and humidity are indeed a problem but manageable. I keep all my flour in the freezer at -20°C and use ice water in the mixer. I agree with the comment above that you want to start with about 65% of your water and go from there, but it really depends on your flour how much it can take and how quickly. Likewise agree that it’s okay to under mix a little. Time will take care of the rest.
@@jmargolis72 Hmm...what about bulk fermentation/proofing? How do I do that here in Singapore? All of my doughs basically look like wrinkled bollocks, after being out in the hot 30-31C for an hour or so, lol. Did you build a thermal insulated proofing box or something? I've figured out the water issue, but not yet the bulk fermentation/proofing part.
As a scientist, the citation for Jack's channel made me happy
as a "scientist" ... what?
Great experiment, thanks
Thank you for the video. Sorry if the answer to my question may be obvious, would the dough rise at the same rate as the small sample you took out? If so, that would be a great trick to figure out when your dough has doubled in size...something I'm always having issues with!
You really are a physicist/engineer by heart
Sanks 🤣
Excellent video, thank you!
What would happen if you put the glass bowl in the oven as it is at 22:00 (if the glass is heat-proof) without any shaping/agitation. Would it collapse anyway? There's also the danger that it wouldn't come out of the glass after baking, or would it?
Good morning
can you give a good recipe for a wholemeal spelt sourdough bread?
I would wonder about heating the dough up by using such a fast speed? Did you measure the dough temperature?
Wouldn't it be valuable to take temperature of the mixed dough? I think would give more insight on this experiment. You could even probably find a temperature limit, similar to how you have a ph limit of fermented dough
Wow...your bread never fails.
Wish I had seen this two days ago. I went up in hydration because I thought my dough was too dry and I was overkneading with the mixer. I stopped it before it pulled off from the sides, shaping was a sticky mess and it didn't rise as much as before.
Lessons I have learned from you. Knead a bit, pause, knead a bit more and make sure it pulls off of the sides.
I generally don't do much folding after it comes out of the mixer, do you recommend adding some additional coil folds before it goes in the fridge overnight?
I like that the video explains why knead and what it does to a dough, but it would have also been interesting if you explain what over kneading would do (If anything) And what is considered over-kneading or not enough.
You started and ended with the same question, thank you for making the video but if I was being honest with you it’s rather confusing and everything is exaggerated.. to me it felt all the dough was over fermented
Hendrik, What are your conclusions about overkneading 100% whole wheat dough? Does it behave like white flour or have you noticed that whole wheat doesn't do well if mixed/kneaded too long?
Vielen Dank fuer das Video. Was meinst du am Anfang wenn du sagst, dass du fluessigen Sauerteigstarter benutzt? Gruesse aus Oregon :)
I had used mixer and ruined gluten completely to the point that it was like gluten free flour. However it was 65% hydration and whole wheat but i gave 10% gluten flour. i dont know if for your dough this being more wet dough it did not happen or not. I came across to your video because i was trying to make a sense of what i did wrong, and how should i use my kitchen aid mixer better. but now i am more confused as you did not face the same issue. lol
Thank you for this video.
Really good video.
Does it matter if you have a lower hydration dough instead?
Hendrik, Tipp: Leg dir etwas unter dein Schneidebrett...eine kleine Antirutschmatte oder einfach nen feuchten Spüllappen...
Wird einfacher und sicherer! LG aus den Bergen. Tolles Video btw!
Danke 🙏🏻
nice experiment, can you pout the dough in the refrigerator to avoid over heating the dough through out the kneading process?
It's not just "Heat" it's also the amount of Oxygen that is getting added to the dough, mixing longer will do both giving the Yeast more Oxygen, making it more active.
Du bist recht! You German ingeneer You!
Temperature and time are the key elements in brea…Eh, everything!
(Even in Beer🇩🇪😜)
That’s why i bought a double diving-arm kneader; Low temperature development, longer kneading times in order to create a voluminous dough with a lot of incorporated air. The slow proces is ideal for sourdough dough’s hence these kneaders almost went out of use except for specialty bakers like artisanal and pastry bakers.
It takes around 40 minutes before the dough has developed A strong enough gluten network, I knead until 25 to 26 degrees celsius
Often this is before A sucsesful window pane is possible, but the dough’s here in Holland are low in strength (As with our big neigbours in the East;)
I find the window pane is not necessary, since It still develops after kneading with bulk fermentation, lamination, shaping in other words; Time.
Servus,
Kees Jan
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I'm a chemist. This makes perfect sense. The chemical reactions that are cross-linking the proteins in the flour are parallel to those that make concrete. You want to simply get the surface evenly wet, then allow the cross-liking to occur. This amount will differ on the texture of the break you are looking for. Simply putting the mix in a stand mixer and walking away for 15 minutes is not a good idea.
As far as I know, you risk overfermentation with no knead recipes. If you use time to build the gluten you might want to rest it in the fridge to slow fermentation. Am I correct, Hendrick?
Was there any difference in flavor between the less and more kneaded white breads?
Great question. No difference 🙏🏻.
Dude, you are awesome! haha nice. I want to try at home if I can make sourdough without vapor. Let me explain: instead of using a dutch oven, trying to use some oil (olive maybe) at the surface of the dough. If you want to test, it would be interesting.
Why do you "Work the dough" initially in pots instead of on the surface of your counter top?
Is there a benefit to working them inside of pots for the kneading before proofing them in the basket?
Re your proposed experiment on time and acidity, note that time AND temperature are critical parameters in balancing the contributions of bacteria and yeast to the fermentation.
Does the kneading time between wheat and spelt differ?
I like your passion to the bread....Peace Brother
Wanting more dough strength, I left the dough in the mixer for a couple of extra minutes. It’s just going to make the gluten network stronger, right?
I found the exact opposite to your results. The dough became weak and more sticky as a result. I got less oven spring. Not sure why I am seeing a different outcome, but I am not going to try this again.
Which wheat flour exactly did you use in those experiments? If the flour is top quality it will be fine with all that long mixing. Very interested to try to repeat your experiment myself!
Great Job
What's your stand mixer brand? It seems like you can use any bowl?
Thank you for your video
I wouldn't run my good, old KitchenAid on highest speed with a dough. Think this will result in a lot of wear! Greetings from Germany 😂
I found this video after having a breakdown and crying into two batches of ruined dinner roll dough. Thank you for sharing this!
What did it teach you for your specific case?
I used a 75% hydration recipe that I use all the time. Usually I stretch and fold instead of kneading. I tried this method in the stand mixer and it turned out awful. The gluten structure was super loose and it never gained strength, even after after resting and trying to return to the usual method. I didn't notice any difference in the usual variables. After the initial proof, I tried to promote some gluten structure by multiple stretches and rests on the bench before the final proof. I'll definitely try again with a lower hydration recipe, but I'm going to need some time before attempting this again.
Hey man great video, I was wondering why you fold it in like that in 10:57
What is the room temperature in your bakery?
Does the amount of hydration have any effect on the potential to over knead? My bread flour is only 12.7% (King Arthur) and doesn't handle higher hydration recipes particularly well.
I think so. In generally it will take longer to build the same amount of dough strength with a wetter dough :-)
Hi! Thank you for sharing your experience. Super helpful! The other day, I was kneading the dough for over 40 minutes and it still came out liquidy. It was almost impossible to work with it. I think it was heated up too much since I didn’t take any breaks in between. In this case, what should I have done? I was waiting for the dough to pull away entirely from the mixing bowl, but never did. So that is why I kept kneading it. Pls help! Thank you so much!
Add more flour.
Try taking 5 min breaks every 7-8 mins, start with fridge temperature water, slightly lower hydration by 3-5% and do 30 mins max of mixing
I was wondering if you can make video on sourdough just kneeded by mixer?I love the stretch and fold by hand,but if I can use mixer and do other thing in the meantime, I will be happy.its all about efficiency, I think you understand 😉