Why did my dough go wrong?

daphne_descends

Hello everyone

I bought a breadmaker (Morphy Richards FB) at the beginning of January and honestly it's probably the best money I've spent in a very long time. Haven't bought a single loaf since!

I've been eating nothing but wholemeal and loved every slice so thought I'd try white rolls (for bacon in the morning :drool: ) but the dough is just like... gloop! My poor OH has been trying his best to knead it for about twenty minutes and has got nowhere...

Im absolutely sure I followed the recipe letter for letter, what could have gone wrong?

Confused and roll-less of Berkshire

squeaky

Sounds like too much water or not enough flour. Perhaps an unnoticed mini error.

Add about a tablespoon of flour and work the dough again. If it's still gloopy, repeat and rework until it's more like proper dough.

That should do it

squeaky

Did it work?

Penelope_Penguin

Hi, I have a Panasonic BM. The recipes for the BM have a higher proportion of liquid than those recipes for handmaking bread.

If I'm making dough, I use about 10% less water than the BM recipe calls for, and find this works fine.

Word of caution, though. This makes a stiffer dough, so shouldn't be used in the BM often, or it will put strain on the motor.

TBH, if I'm making dough, I do it all by hand - don't find the BM saves much time, and I find the kneading to be theraputic.

HTH to bring rolls to Berkshire - which bit, btw? My mother's in the east and in-laws in the west of the county.

Penny. x