> I have to say - it made a big difference in my loaf. I have a machine,
> but I only use it for the dough. I shape it and bake it in whatever
> shape I prefer. The dough with the King Arthur flour
> was much stiffer than with Pillsbury bread flour, and didn't rise as
> much, but the texture was wonderful. It was evenly textured, and tasted
> great. The other thing I noticed was - it sliced much easier. On the
> second loaf, I lowered the amount flour used in the recipe, because the
> dough was very stiff, and my machine was laboring a bit (Zoji). The
It sounds like your recipe needs more liquid if it's making your machine
strain. That would also explain why the dough was stiffer, the loaf was
shorter, the crumb was denser and more even, and it sliced easier.
You might try adding a tablespoon of liquid to the recipe when the dough is
Otherwise, don't mess with success!
Lead me not into temptation... I can find it myself!