Any bread bakers here?

[Lux Man]

I see there are different dough hooks for the Kitchenaid. I may try one of the "pigtail" type. Supposed to be better at actually kneading rather than mostly balling up and just spinning around like.

Not totally against hand kneading but if the machine can help why not.

Yes the screw shaped dough hook is far better than what came with my
kitchenaid. The dough will creep up a little but it keeps kneading rather than just circling the bowl.

The reason it was mentioned that your dough was under mixed was because of it's "rough" appearance. It should be smooth as a baby's bottom.

If you post your recipe we should be able to discern why it is heavy or you could compare it to this Simply Sandwich Bread (Recipe + Video) - Sally's Baking I use this all the time. I also her recipe for wheat bread, it is a bit different from the white. I do proof overnite in the fridge and form it up the next day. If you want repeatability we must weigh everything. One of the reasons is if you have to troubleshoot you need exact measurements. If it is over hydrated or under hydrated you need to know the exact starting point to modify the next time. I make 2 of those loaves at a time about every 10 days. I let them cool and divide them in half and freeze them. It's just the 2 of us and she doesn't eat bread as much as myself.

If I recall when I first used that recipe I was slightly over-hydrated and over-proofed. The result was the sides bowed in because it couldn't support the top. So I backed off on the water just a bit. But I suggest that the first time around use it just as she presents it. No matter what-you can still eat it!!! Then next time you'll nail it.

I also added a autolyse step that greatly reduced the kneading time, Usually it is often done for as short as 15 minutes but I did it overnite and it was worth it. Kitchenaide's are very popular and can do a bunch of stuff but kneading for 10-12 minutes they get pretty warm so reducing the kneading time is very helpful.

Lastly- regarding kneading if you are not familiar with the windowpane test please look it up and use it- otherwise it is guesswork.

 

[MX117.MC7150]

While you can easily over-knead with a mixer, it is very difficult to do so by hand. That is why I mix by hand, which is not difficult.

 

[Lux Man]

While you can easily over-knead with a mixer,

Only if you don't check it. Not to be contentious but if you pay attention and use the window pane test- it's all the same.

 

[Lux Man]

Here’s my tip of the day I thought of it on my own a few months back, but I’m sure I’m not the first to do this. When the bread is rising after putting it in the pan, I give it a little spritz of water on top of the dough as well as in the pan that’s gonna go inverted on top. This traps the humidity inside and then I just let it rise in my man cave however, today I’m letting it rise in an old subwoofer enclosure with a 60 W lightbulb inside I’m getting about 83° inside, which is exactly what I wanted.

 

[MX117.MC7150]

For you bread bakers, you might try a pan bagnet. Delicious use of small, round loaves.

 

[Lux Man]

I also use the 2 pan proof method with one inverted to make these bahn mi buns.

 

[Lux Man]

Results from today. 1 white and 1 wheat. The sliced one shows the crumb.

 

[Lux Man]

Here’s the wheat. This crumb is perfect in my book.

 

[Lux Man]

I’ll go away after this unless someone has a question.

When I’m making whole wheat, I substitute in 15% of this. I just find it helpful in the gluten development, which helps the rise, the crumb, and overall sturdiness of the dough.

I live in Minneapolis and there’s a company here that sells fresh ground flour you order on Monday and pick it up on Thursday ground to order. I’m going try it. It’s a bit pricey, but if it’s the best bread I’ve ever had in my life it’ll be worth it.

 

[chicks]

My wife goes through a 25 lb bag of flour from Costco at least every month - has done since the beginning of COVID. Makes me rye bread for my "first breakfast" every day, pizza dough for our Saturday pizza, focaccia and many other types of bread throughout the month. She has a nice Ankarsrum mixer and several baking ceramics for different loafs.

 

[trinhsman]

Here’s my tip of the day I thought of it on my own a few months back, but I’m sure I’m not the first to do this. When the bread is rising after putting it in the pan, I give it a little spritz of water on top of the dough as well as in the pan that’s gonna go inverted on top. This traps the humidity inside and then I just let it rise in my man cave however, today I’m letting it rise in an old subwoofer enclosure with a 60 W lightbulb inside I’m getting about 83° inside, which is exactly what I wanted.

Very good! You’ve actually made what is called a “proof box”.

 

[trinhsman]

I’ll go away after this unless someone has a question.

When I’m making whole wheat, I substitute in 15% of this. I just find it helpful in the gluten development, which helps the rise, the crumb, and overall sturdiness of the dough.

I live in Minneapolis and there’s a company here that sells fresh ground flour you order on Monday and pick it up on Thursday ground to order. I’m going try it. It’s a bit pricey, but if it’s the best bread I’ve ever had in my life it’ll be worth it.

That is a great trick. Getting full gluten development out of 109% whole wheat flour is a real trick. When I made 100% whole wheat bread, full gluten development happened very quickly, and could go past it just as quickly. Once you’ve gone past it the bread will not turn out as well.
I wish you well.

 

[whoaru99]

Yes the screw shaped dough hook is far better than what came with my
kitchenaid. The dough will creep up a little but it keeps kneading rather than just circling the bowl.

The reason it was mentioned that your dough was under mixed was because of it's "rough" appearance. It should be smooth as a baby's bottom.

If you post your recipe we should be able to discern why it is heavy or you could compare it to this Simply Sandwich Bread (Recipe + Video) - Sally's Baking

I think the recipe I used was pretty much the same as that one.

The pigtail dough hook arrived today. I'll give it whirl in the coming days, and pay more attention to the window pane test.

 

[chicks]

 

[Lux Man]

I think the recipe I used was pretty much the same as that one.

The pigtail dough hook arrived today. I'll give it whirl in the coming days, and pay more attention to the window pane test.

If the dough does start to climb up the hook, I just kick the speed up till it throws it off and then I put it back. I’m usually kneading on two or four with the KitchenAid.