Regarding the mixer vs. hand kneading: It's my impression that very wet, rustic doughs tend to do better in the mixer because you don't have to deal with dough sticking to your hands and the board. Drier doughs can over-work the motor.
Earlier, I mentioned "sticky" vs. "tacky" vs. "dry" dough. Mr. Reinhart gives equivalent tests for dough in a bowl. If the dough sticks to the sides of the bowl, when the mixer is running, it's sticky. If the dough clears the sides of the bowl but still sticks to the bottom, it's more tacky. If the dough lifts clear of the bottom of the bowl, it's dry. I don't think this is as precise as the touch-test, but it gives a guide as you're watching the motor go round and round.
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timeasmymeasure
Re: Thanks!
Date: 2008-02-07 11:14 pm (UTC)Earlier, I mentioned "sticky" vs. "tacky" vs. "dry" dough. Mr. Reinhart gives equivalent tests for dough in a bowl. If the dough sticks to the sides of the bowl, when the mixer is running, it's sticky. If the dough clears the sides of the bowl but still sticks to the bottom, it's more tacky. If the dough lifts clear of the bottom of the bowl, it's dry. I don't think this is as precise as the touch-test, but it gives a guide as you're watching the motor go round and round.