I have an old 5 liter KA mixing bowl mixer and have been having trouble making moderately high moisture baguettes. I tried it at 62-67% with my old dough hook and it went up the hook and left me with a gooey mess no matter how long I mixed it. (I use KA bread flour.) For this crochet hook, I started with 800g flour and 500g water (I added 400g flour to the previous night's dough). Within a minute the dough came together and became so stiff my mixer almost stopped. Doesn't work. So I added a small amount of water over the next few minutes until I had a nice batter that cleared the bowl nicely. Measured retrospectively, it was 68% moisture, but much stronger than any other higher moisture dough I've made with the old crochet hook. My only reservation is that there is a slight "vacation" in the shell of my new hook, I hope there isn't. do not serve as a starting point for the destruction of the coating.
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