Oh, good catch, Lori! That must not have gotten changed from my first set of recipe testing to when I published it. I found it didn’t really matter. You can start with either attachment (just make sure all the flour gets incorporated well), but then definitely end with the dough hook as it is designed to give you the best “kneading” action in the bowl.

The first instruction says to use the dough hook for the initial mix. Then in the 3rd instruction it says to “switch” to the dough hook. What was the first one supposed to be? The paddle attachment or is the dough hook used for the entire mixing by the mixer?

Hi Chantal! It really depends on your dough and the humidity of your house. You will first add about 3/4 of the water when you first mix the dough. Then after you knead it for 4-5 minutes, you are going to want to check the texture and strength of the dough. It should still look a little shaggy but will be soft and will mostly clump around the dough hook as the mixer goes. If it doesn’t look like this, you can add a little bit more water and then mix it again for a few minutes, and then check. You might not need to add any more water, you might need to add the rest of the water, or only a little bit, it really depends on your dough, so just check it as you mix!

The split water is confusing. Do I need to use all the water or no?

Hi Laura! I would start with about 3/4 of the water and go from there.