Hello! I have some comments regarding the 18" recipe in post #105.
I tried three times to make that recipe last night, but the dough ball ended up too hard to be hand knead. I thought I made a mistake, as recipes that call for similar hydration come out wonderfully, so I repeated the process twice more--to the same result.
I use the recipe on the first post regularly, usually with a little less yeast, and it comes out moist, smooth, and easily malleable by hand.
The recipe on the 105th post comes out dry, rock hard, and near impossible to be formed by hand.
Does the viscosity of near finished dough increase with the size/weight of the dough ball, ie does it get exponentially more difficult to manipulate in relation to its size?
I understand 1 cup of flour doesn't always weigh the same as another (how firmly it's packed, settled, and leveled), so does the act of measuring 3.75 cups cause enough error to account for this? If so I'll just go by grams and use my digital scale.
Does that 2% variation in moisture make that much of a difference?
I don't use a kitchenaid, but I've been kneading dough by hand for 20 years and have never had this hard of a time.