I can't figure out why no matter what kind of bread or bread type product with flour I end up needing so much more than the recipe calls for.
I am using a KitchenAid stand mixer with the dough hook on speed 2 like the manual suggests. When a recipe calls for 4 to 4.5 cups of flour I end up needing more like 6 to 6.5 cups before the dough pulls away form the bowl into a ball. Unless I use way more flour than called for I end up with a thick batter and not a dough. I have tried using different brands of flour, weighing the flour, sifting the flour, combining it with the wet ingredients before using the hook, slower speeds, higher speeds, in the cold of winter and the heat of summer and it always ends up everytime for the last year or so that I need to use so much more flour than the recipe calls for.
Does anyone have any tips or insight as to what is happening? Am I doing something wrong?