Hi
A couple of days ago, I set out to make a [url=http://recipes.egullet.org/recipes/r963.html]chocolate challah[/url]. When it was time to make the strands, it was such a struggle...I swear I was wrestling with a beast and my arms were aching...despite resting the dough. I gave up and lumped everything into a 1.6kg loaf. I must have overkneaded with the Kenwood doughhook (one of the rare times I use a machine to make bread).
Was there any way I could have made the dough easier to work...ie...reversed the 'overworkedness'?
[img]http://www.sourdough.com.au/gallery/d/8248-2/chocbreadmay07.jpg[/img]
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