Kneading soudough in the TM

[photocat]

Has anyone successfully done this in their TM?

Usually I find it completely gums it up after the first couple of minutes on the kneading cycle. If I keep adding more flour it gets going again, only to bog down another minute later when the flour's been incorporated.

My sourdough recipe says to hand knead for half an hour, so I've been trying to get it to do 10 mins in the TM.

Any sourdough makers here?

[judydawn]

I'm sure Chookie will answer your call for help in the morning photocat.

[Tebasile]

I mix the sourdough starter with water for 30 sec/speed 4. Add flour, mix 1 min, let the dough rest for 20 min, add salt and knead for 6 min.

[Thermomixer]

I have done it successfully.  Similar to Tebasile.  Think that is when i started leaving my dough in the TM bowl during rising as it was difficult to remove - but dries and becomes more workable with time.

I only knead it for about 3 minutes the second time.  Then take it out and if not happy with the texture will put it back.

There is a photo somewhere on here ?  Think this is it

 

[achookwoman]

Haven't had any problems with the sourdough in the TMX.   One recipe that I use has rolled oats in it and this may help.   Also make a dough to leave in the fridge for up to 5 days.   This recipe you knead then leave it for 30 mins, knead again, leave for 30 mins.  I will look the recipes out,  although I think I may have posted them in my early days on the forum.   I'll have a look.  In town babysitting tomorrow so may be a couple of days.(GS's kinda got flooded out)

[achookwoman]

Just checked I posted both recipes on the 19th. Dec last year.

[Tebasile]

Fresh baked....started a week ago  :

[achookwoman]

Tabasile,  that is a classic

[Thermomixer]

Nice crust 

[Tebasile]

Thank you  . My experiment with a new starter turned out great. Recipe follows...

[photocat]

Thanks for the replies everyone, that is some fine looking bread I see!

Well, I chucked out my 2 starters because I was just wasting flour on them and making bricks. I did manage to make a couple of good batches but it went downhill from then on.

I'll have to re-visit it though, I think I'll make my own starter and google some methods or rummage round on here till I find some. Maybe it was the method that was causing the problem......3-6 minutes kneading seems much more reasonable.

[Ceejay]

My first two attempts were rather unexciting but since then I'm finding I'm doing quite well.

Now that I've worked out when my starter peaks after feeding and then using it at that time for making the bread as well just watching how it rises, punching it down when it's doubled and shaping for the final rise... I seem to be on a winner!

The kneading time I use is between 3 and 5 mins depending on how sticky the dough is and it's been very successful so far.

Here's hoping your results get better too Kat! 

[achookwoman]

Ceejay,  great work,  do you find your starter is most active 7 hours after last feed,  while at room temp?

[Ceejay]

It doubles at around 4 hours here in Qld chookie... it's the San Francisco starter and I'm giving it away every which direction when I can! 

Just made a lovely loaf!  Will see how it slices when it's cooled down a tad! 

[achookwoman]

Ceejay, that is fast.  OMG  what a beautiful loaf,  can you wait the 2 hours for it to cool?  I couldn't.  Do you keep the starter in the fridge between feeds?