Kneading too much
vigna opened this issue · comments
I've read this comment in the book, but my experience is that is true only with completely refined flour and a starter also containing refined flour. Every mix I tried with whole-wheat flour collapsed to glue after a few minutes of kneading in the mixer. Even a bread-specific, high-gluten 350W flour with a whole wheat starter did the same. I've read that in general the presence of bran makes long kneading process impossible, and I can confirm that.
Interesting. I have issues with overoxidizing some flour after kneading too long. The bread got a really pale look in the end. Maybe we can add a comment that a bit more research and experimentation is needed?
But, did you try overkneading with whole wheat flour? Or it is just me? I might be doing something else wrong.
With whole wheat flour it never happened to me. Did you grind it freshly? I have only been using store bought whole wheat flour.
Ok, then there's something else I'm doing really wrong. Like, speed too high or something like that. The flour is standard store-bought flour...
@vigna what's the whole wheat flour that you are using?
Type 2 (full bran) flower from Grandi Molini. But that's just 50g in the starter. 500g is refined flour W350 sold for long fermentations. I'm using the hook from Kenwood MasterChef at speed 1, which is what they suggest. Maybe I should try minimum speed. It's really a mistery to me.