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Update: my sandwich loaves went from dense bricks to actually tall in 3 weeks
I was kneading the crap out of my dough and killing all the gas before it could rise. Switched to just folding it every 30 minutes for 3 rounds and my loaves shot up past the pan rim by week 3. Same recipe, same King Arthur flour, 12 oz of it, nothing else changed. Anyone else wreck their dough by overworking it before they figured it out?
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wadeyoung10d ago
My buddy Dave in Toledo had the exact same thing happen with his pizza dough last winter. He was using a stand mixer on speed 4 for like 8 minutes straight and wondering why the crust came out like a cracker every single time. He finally just started mixing it for 2 minutes and letting it sit, and now his neighbors are begging him to open a shop. It's wild how much damage you can do just by being too hands on with the stuff.
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