Okay, I'm not exactly a novice bread baker though I am trying to get more healthy grains and am not making the transition from white bread to whole grain wheat very well. I was most anxious to try the Whole Grain honey wheat rolls. I've never used nonfat dry milk in my bread before. The recipe calls for 1/4 cup nonfat dry milk. Is it supposed to be reconstituted? I had to add about 1/4-1/3 cup water to even make this turn in my Kitchenaid mixer!
Nonfat dry milk
Replies to this discussion
The ingredient is not intended to be reconstituted. The water in the recipe will dissolve/disperse the milk.
Are you measuring by weight or by volume? It sounds like a case of too much flour (by weight). KAF recipes are based on a *particularly* light 4.25 oz cup for white flour, and a 4.0 oz cup for wheat flours. If you don't measure by weight, or use their fluff-and-sprinkle method, you're probably getting closer to a 5 oz cup of white and 4.75 in wheat, which can really wreak havoc with doughs that are already on the borderline for hydration. At 80%, I wouldn't say this dough is particularly wet to begin with, but if the cups were heavy, you'd go down to 70%, which is crossing into bagel territory.
Thanks so much. That's just about what I got too. No, I didn't weigh and will learn from this experience! I shall try again. :)