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GB,

I'm intrigued by your original recipe. How did you come by it?

I can't help but feel you problem has to do with kneading.

As for using the KA, I had trouble trusting the dough hook to do both mixing and kneading, but except in special cases I now use it for both. (an Emeril tip: lightly grease the hook. It restrains the dough from climbing.)

The old rule of thumb is to knead half as long with a KA as you would by hand, but the best is to forget about times and learn to judge the dough by feel.

SB (will try your recipe. I liked the idea of disolving the salt.)
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