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The sequence of laying flour and liquid in the dough mixer of the combine

 
Inusya
Girls, somewhere (though I don't remember where to kill) I came across the advice: the sequence of laying flour and liquid is in the dough mixer of the combine (it is in the dough mixer, not in the bread maker!). That is, when kneading the dough, it is better at first liquid a then flour, or on the contrary?
Damn, I remember exactly that someone insisted on the principle:
"Always in the harvester first- ..? .., and then ...? ... I always use this rule - an excellent batch is guaranteed!"
And it even explained why.
Immediately after I read it, I tried it and really the batch was of high quality, I decided to do it always. And then I forgot And did not write it down anywhere. Can you remind me? (Now I'll write it down for sure)
Chamomile
Inusya, used to always make flour into water. Somehow it mixes more dexterously in this case. I mean hand-kneaded. I don't know the scientific basis, but I remember exactly that I read somewhere and always did so. And even now I do it if I interfere with something with my hands or on a combine.
Baba Valya
Inusya,, I am in the processor (kitchenide) always first flour and everything "dry" - then gradually everything "wet" (for noodles, shortbread, yeast). I don't remember where I read it either ... I think at Doxy ... thanks to her
Bul
In my instructions for Kenwood it says that first liquid, and then flour. They write that it is easier to mix this way.
Inusya
Thank you girls, you will have to apply "experience - the son of difficult mistakes" (most for "flour in the water") ... But all because damn sclerosis ...


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