 Re: Question - proper mixing order
All,
We're dealing with temp here. The dough should not get above 80 F. This will vary according to the friction factor of the mixer you're using. If it approaches max temp in the mixer but still isn't quite right, pull it and finish on the bench by hand. Bang it around to develop the gluten, fine, but don't overheat it. Otherwise, rising will be affected, and you might end up with a tough dough.
Jim |