To elaborate on my dough making process...
- I mix half the flour, all of the water (about 65 degrees), and all of the IDY into my Kitchen-Aid bowl and stir in small circular motions (always in one direction only) with the round handle of a wooden spoon until it all gets incorporated and sticky, then I walk away and leave it covered with a towel for 20-30 mins on the counter.
- I come back and throw a handful more of flour into the bowl and start it on the mixer (on setting 2) with the spiral hook until incorporated.
- Toss in all of the salt and mix in.
- Toss in the remainder of the flour and mix up until the bowl sides are clean.
- Pull out the dough ball and hand knead until completely smooth.
- Place dough ball on baking sheet and loosely cover with plastic.
- Put covered dough in oven with no heat for 2 hours (makes a nice dead box).
- Pull out of oven and portion.
- I then dip the tip of my finger in oil and dot it on the palm of my right hand and begin balling the portions.
- Drop each ball (about 313g each) into a plastic container, snap on the lid, and store it in the bottom/back of the fridge.
Now the containers I use are more tall than they are wide (cylindrical). So, when my yeast start to kick in, the dough only rises upward, not 'out', and you can see a network of webbing and bubbles through the transparent container. Geez, I hope all this makes sense. LOL
Unfortunately, that was the last of my dough. I'll see about putting another one together at some point this weekend and take some pictures if anyone has any questions.
thanks for your time everyone. This is a lot of fun!
EDIT: to be exact on the ingredients used, if that helps at all:
King Arthur Bread Flour
Acqua Panna Spring Water
Diamond Crystal Pure Kosher Salt