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I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My problem is knowing when to stop adding flour during mixing/kneading.Some recipes say add flour until the dough is workable and then knead. My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop, I have ruined a few loaves as they came out heavy and dense.How do I know when to stop adding flour and let the gluten take care of the stickiness? I often find myself adding flour until the dough balls up and pulls from the sides but by then it's too late.On the other side, I have kneaded for 15 - 20 minutes waiting for the dough to pull sides of the bowl and it never happened.When do I add flour and when do I just wait?Any help or suggestions are greatly appreciated!
Output:
When and how much flour do I add when mixing dough?