You know you got to know your dough...

.... when you can go by feel and know you have added enough Flour/Water and of course when the dough has proofed enough without going by the clock.

When I started baking with Sourdough I had to do EVERYTHING by the book and had to use recipes all the time.

Now, 14 month later I can mix and match flours in a good ratio to each other, can work with wet and sticky doughs and know if the dough has the right consistency.

I think one really should mix and knead by hand , at least for the first 20 loafs of bread, if not 30 so that one can get a feel for the dough, how it changes while kneading until it is time for shaping.

All those steps , I believe , are so important to produce good bread.

For a while I was obsessed with the Window Pane thing and I strongly believe that , if one goes to to many Sites reg. baking one gets confused.

I like it here:)

Using a Stand Mixer is great, it saves time if one is busy, but I think, before going for the Stand Mixer one should first get to know the dough.

My husband is always wondering how I can now just look at the dough to know if it is done kneading or S&F ...

I am by no means perfect, I have still a lot to learn, shaping is not so my thing, Boules are fine, but Bartards, oh oh, I never get them shaped right and the always burst in my Dutch Oven and look not so good.

Also formulas and % and Bakers % and and and... I am not so good at all those things. 

Maybe one day.

Happy Baking and get your hands in and on the dough:)