I have 5 lovely dough balls fermenting away in the fridge and relishing the thoughts of baking the first few of them this evening
I will post pics and details tomorrow. For this batch I've switched back to strong white flour (protein in the region of approx. 13g) whereas I used lower protein (9g) 00 flour for my last few batches.
I know that getting to window pane level is not necessarily required for pizza dough but I was adamant to try to develop a really well developed dough before dropping them in the fridge for this experiment just to see how long the process would take with hand kneading.
My vital stats so far are:
Flour (100%): 1002.09 g | 35.35 oz | 2.21 lbs
Water (61%): 611.28 g | 21.56 oz | 1.35 lbs
IDY (0.4%): 4.01 g | 0.14 oz | 0.01 lbs | 1.33 tsp | 0.44 tbsp
Salt (1.75%): 17.54 g | 0.62 oz | 0.04 lbs | 3.14 tsp | 1.05 tbsp
Oil (2%): 20.04 g | 0.71 oz | 0.04 lbs | 4.45 tsp | 1.48 tbsp
Sugar (2%): 20.04 g | 0.71 oz | 0.04 lbs | 5.03 tsp | 1.68 tbsp
Total (167.15%): 1675 g | 59.08 oz | 3.69 lbs | TF = N/A
Single Ball: 335 g | 11.82 oz | 0.74 lbs
With a LOT of hand kneading and rest periods I eventually managed to get a wonderful window pane with my dough last night. My kneading method was as follows:
1.) mix water and salt until dissolved (30 secs)
2.) in a separate bowl, mix IDY and 75% of flour
3.) gradually add 75% flour/IDY mixture to water - stirring while going
4.) stir for 2 mins until mix has come together
5.) initial rest of 20-25 mins (covered with cloth)
6.) 2 min mix with spoon in bowl
7.) hand knead for 10-15 mins adding in half of the remaining flour while mixing (dough is still quite wet and sticky at the end of this first hand knead period)
8.) second rest of 10-15 mins
9.) second hand knead of 15 mins - adding in most of the remaining flour (dough is still sticky)
10.) 5-10 mins rest
11.) final hand knead for 5 mins dropping in last bit of flour (dough really comes together here - nice and smooth - not really sticky at all at this point - all remaining flour comes off side of bowl)
At this point I forgot to prepare my plastic containers so went off and washed and oiled them so the dough got another 5 min rest.
At this point I drop the dough out onto the bench (lightly floured) from the bowl and shape into a long ciabatta shape and cut and weight to 5 equal balls which are then properly balled and dropped into containers and into the fridge.
Before balling the last 2 balls I rip off a small egg shaped piece of dough conducted a window pane test. I think the the final 5 min rest the dough got when I was preparing the containers made all the difference because it was the best window pane I've ever achieved.
My kneading method was to use one hand to lift and push down the dough while using the other to turn the bowl.
I know this method it very time consuming (took approx. 1.5 hours in total to get to window pane!) but it worked a treat.
Has anyone got any tips or comments on the method used above?
Is there any way I can speed up the process (without obviously buying a proper mixer or food processor!)
Will there by any adverse impact on my dough for it spending so much time out of the fridge given the time taken to complete kneading?