I have just finished preparing the 3 dough balls from one formulation as part of my experiment to understand the effects of knead time on crumb structure. The plan is to make a dough where equal portions will be removed from it at different time intervals. This way I have a consistent dough formulation so results can be more accurately attributed to kneading time. Of course temperature management and fermentation play an important role and I tried my best to compensate.
First of all the recipe %'s using GM Better for Bread (yes finally!):
|822.08 g | 29 oz | 1.81 lbs|
510.02 g | 17.99 oz | 1.12 lbs
3 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
13.89 g | 0.49 oz | 0.03 lbs | 2.89 tsp | 0.96 tbsp
9 g | 0.32 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
1358 g | 47.9 oz | 2.99 lbs | TF = 0.103724
452.67 g | 15.97 oz | 1 lbs
A couple of notes on the dough:
1- This is the first time I make dough using EVOO (except for high hydration Sicilian) because I'm intending to use my home oven. I'm avoiding my high temp oven because I know it has bad heat distribution and it's kind of hard to stabilize the temperature to bake the three pizzas equally.
2- I thought using ADY would be a good idea since it will be in liquid form; thus it will be much easier to get distributed evenly throughout the dough.
3- Even though I was playing it safe and planning on 3 balls of 444g each, I still ended up with 444g, 444g and 434g. Too bad
Mixing in order:
1- Dissolve salt in water at 45 F.
2- Add EVOO and just a small portion of the flour and mix on low speed with the flat beater until a very wet batter.
3- Add ADY after being hydrated for 10 mines and mix for 1 more minute. Now I have nice mixture where salt, EVOO and ADY are well mixed.
4- Now I add rest of the flour at once avoiding my usual gradual incorporation so dough hydration is consistent for all the dough balls. Mixing with the flat beater on slow for less than a minute until a very shaggy looking mixture. Here, I assume the end of the mixing stage where minimal gluten development took place.
5- Switched to c-hook and started kneading the dough at speed 2. The same speed is used until the end.
10- At 5 minutes, 444g of the dough is removed, formed into a ball and placed in a plastic container. I placed it at room temperature since the upcoming dough balls will be subjected to extra temperature due to more kneading.
11- Kneading is continued at speed 2 for 10 more minute. At the 15th minute, another 444g of the dough is removed, formed into a ball and placed in a plastic container. I also placed this one in room temperature.
12- Kneading for 10 more minutes. At the 25th minute, the final dough ball at 434g is formed into a ball, placed in a plastic container and directly into the fridge. Following after 5 minutes, the second dough went into the fridge and after another 5 minutes the initial dough went into the fridge. I thought placing them in the fridge in reverse order will help compensate for the ending temperature difference, even though I didn't measure it
I know, very unprofessional for such an experiment but I got lazy.
Next, some images...