I am wondering whether my Zo is straining too hard to knead my bread.
Thanks to extensive help from Irwin, I now am making (sort of wheat free)
breads that rise properly. The basic recipe is
2 cups Kamut flour
1/2 cup gluten
3/4 cup amaranth flour
1 1/2 TB whey or dry milk
9 oz. water
2 TB oil or butter
2 TB honey
1 1/8 tsp salt
1 1/2 tsp SAF yeast
When I transfer the bread to the finnish pan the texture is springy,
stretchy, soft but not sticky -- in other words perfect. The resulting
bread rises just far enough that I can raise the bail without mashing or
breaking the bread, and the texture is soft, fine, a bit chewy, and fully
acceptable. The crust is a bit softer than I like, but that's another
story -- basically, this is a good result.
The question: during the kneading process the paddle doesn't move quickly
and smoothly, but is obviously straining very hard. It goes uh - - uh - -
uh uh uh -- uh etc. Should it? Is this bad for the machine? I just
replaced the belt, so it isn't an old belt problem.
Thanks for your input,
- susan