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    You are in: Home / Community Forums / Breads & Baking / KitchenAid instructions and recipe booklet breads
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    KitchenAid instructions and recipe booklet breads

    Sat Jan 22, 2005 12:55 pm Groupie
    I'm doing my second bread recipe from the instructions and recipe booklet which came with my KitchenAid mixer. For the second time, I'm finding that I have to add more water than the recipe specifies. Not much, maybe a tablespoon or two, but enough to know I'm having to do it. Both recipes also said all the kneading took place in bowl but I've found I have to knead it by hand to make it come out right. Any ideas why this would be happening? Is it just that I'm new to having a KitchenAid mixer, different kitchen climates, or...?

    The first I made was Herb Garlic Baguettes. This one is french bread. If it comes out good (no reason it shouldn't. icon_wink.gif ) then I'm looking forward to adding your sourdough starter to it.
    Heather Sullivan
    Sat Jan 22, 2005 2:06 pm Groupie
    Are you using your dough hook and timing the kneading time from the time it comes together into a dough? It sounds like you may not be giving the machine enough time to bring it all together, maybe...
    Sat Jan 22, 2005 4:29 pm Groupie
    Humidity, type of flour, temperature in your kitchen, etc. are all factors to take into consideration when preparing bread dough. The more you handle dough, the more you'll get a 'feel' for it. Adding a bit more or less flour or water is normal. Stick with it and trust your judgment and you'll be a pro in no time. As long as you don't kill the yeast by adding too hot a liquid, you should do fine. Welcome to the world of Kitchenaid (that dough hook is such a cool invention) and to breadmaking.
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