Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Problem: I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My problem is knowing when to stop adding flour during mixing/kneading.Some recipes say add flour until the dough is workable and then knead. My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop, I have ruined a few loaves as they came out heavy and dense.How do I know when to stop adding flour and let the gluten take care of the stickiness? I often find myself adding flour until the dough balls up and pulls from the sides but by then it's too late.On the other side, I have kneaded for 15 - 20 minutes waiting for the dough to pull sides of the bowl and it never happened.When do I add flour and when do I just wait?Any help or suggestions are greatly appreciated!
Solution: When and how much flour do I add when mixing dough?