I am new to breads. Got A's on all bread projects in culinary school, but never baked at home. Changing that.
Found a recipe for some slider buns on the videotube. Followed the link to the poster's blog and go the written recipe.
Followed the instructions precisely but ended up with a sticky sludge. Went through 3 packets of Fleishmann's and ended up with the same result.
Contacted the blogger and she said, "Just add more flour". That was it.
"How much more? The recipe and the video worked out perfectly. How do I know how much flour to add, ma'am?"
"Until it's just the right amount..."
*slap myself with my knife*
So, bakers, the question is:
If a recipe is followed precisely and one ends up with what is essentially paste, how much flour does one add to bring it to the correct doughy consistency.
I have a full understanding of the importance of measurement in baking. Can one just keep adding flour little-by-little until a desired consistency is reached?
If the recipe says to put my stand mixer on 4 and knead for 4 minutes, I expect that to be exactly how much it should be kneaded. When I reach the four-minute mark and have paste and continue to knead whilst adding, hasn't the whole thing been ruined?
Is there a rule of thumb? Or was this person's video all post-production magic and the recipe a crock (pun intended)?
Help please. I want to make breads for the rest of my life.