Thank you very much for that.
I learned more in a few moments watching that video than I have in the last 6 months.
At least now I know exactly what a fantastic dough should look like.
I have a few questions...
Does this work for most dough formulations?
Can this be achieved using a planetary mixer?
Is it remotely possible for this consistency to be achieved by kneading the dough by hand?
If you mean does the bosch mixer work nicely with most dough formulations, then answer is yes. Actually it is my absolute favorite home mixer after owning a kitchen aid, an electrolux dlx, and even a santos fork mixer. Like any mixer you are going to need to tweak mixing times based on how wet your dough is, your batch size, and what flour you are using, so 8 minutes is not going to be the magic bullet for every type of dough, but its a good place to start. The method I outlined will work for any situation, though (30ish seconds to combine all ingredients followed by a 20 min rest, followed by the full mix). Of course its always fun to pay with gradually adding flour, a riposo at the end etc, but I don't find these things are necessary for every situation. The best thing about the bosch (and I did not find this was the case with some other mixers), is that once you have decided on your hydration level, flour type, and batch size, it makes a very consistent dough from batch to batch if you just pay attention to the clock . You really don't need to keep stopping the mixer to feel and look at the dough like you do with other mixers that even with the same recipe can take a few minutes longer or shorter depending on the day. Gradually adding flour works nicely for many mixers, but you have to know what to look for, and I like to keep things as simple as possible if I can.
Up until I found the bosch (thanks agan Marc, you are the man!), The best doughs I was able to achieve at home were with hand kneading, or starting the dough in a mixer and doing the majority of the mix by hand. When I started consulting for pizzerias around the US I got angry because even the lowly hobart planetary mixers I ran into made a dough that was as good as my hand kneaded dough, or better. I always thought that I would have to buy some hulking monster to use at home if I didn't want to go through all the work of hand mixing (which I rarely have time for any more). As it turns out the Bosch in my opinion makes a dough that is just as good as a professional planetary mixer or spiral mixer and it happens to be one of the cheaper home mixers out there. Having said that, I in no way consider myself a master hand mixer. I have a feeling there are people out there that can probably make the best dough by hand, but that is just not me. For me a spiral mixer, fork mixer, or the bosch (believe it or not) make the best doughs.