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  • As my first head chef taught me. It's never to late to add a bit more flour, but you can't take it back out. This was for pasta but the same rule applies. Commented Mar 19, 2017 at 8:40
  • I agree wholeheartedly with Doug. If you're doing most of the kneading with your Kitchenaid, it shouldn't take much extra flour for your dough to ball up. If it seems like it has been too long, give your dough a half an hour rest before continuing. Commented Mar 19, 2017 at 9:16
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    Find recipes that use mass instead of volume. Invest in a kitchen scale. Commented Mar 19, 2017 at 11:17
  • I did buy a scale, I also watched a few videos on King Arthur's website. I guess I'm sure sure how shaggy the shaggy mass should be Commented Mar 19, 2017 at 17:44
  • A kitchen Aid mixer is a jack of all trades but it is not a great dough mixer. Because it is inefficient it takes to long to get good gluten formation and as a result heats the dough to much.( especially with wet dough's ) In mine i use the autolyse method first and then mix it for 5 or 6 minutes and then finish it by hand. I am saving my penny's for a spiral mixer. Because the friction factor of KA is so hi you need very cold water. there is formula for water temp with friction factor calculated in, if you want to get serious about it. a Commented Mar 20, 2017 at 4:54