in the meantime i did a third batch:
750 g total dough weight, done without the small batch adaptor and at 80% rel. Humidity.
I usually use around 0,05%- 0,08% yeast, since room temp here around 85 degrees F.
I measured the water at 60% Hydration And then i withheld 10g, so startet with approx 56% and during the stepwise mixing process put all in and after this 10 g extra until 64%. I checked how the dough developed at different stages.
I am also using cold water and dissolve the salt in it.
This time i started with the flour first, then turned on speed 1 and gradually added the water (except 4% of the flour weight, so 56% hydration for my surrounding).
1) The dough came well together, but then seemed to be dragged by one arm around in the circle. It was fairly dry and not curling up the center. However the flour at the ground made it slide around in circle and not really been turned and kneaded intensively.
2) i then added 2-3% of water (bakers %) and it took a bit to be absorbed, which was due to adding the water later, but after a minute the dough became softer and more sticky. The flour at the bottom was gone creating more resistance to the dough, which improved the kneading activity.
3) added more water to around 60%. Also stopped the mixer and gave it a fold and put it back in. i would say at 60% it was kneading farely well.
4) added more water gradually until 62-63% hydration, when the dough became sticky and curled up he center post. Also tried the small batch adaptor again, but can confirm Chaus opinion hat the small adapter doesnt bring a benefit. I might cut the flaps away. I think this would Prevent the fins to catch the dough, but the larger diametr of the center post could reduce the gap to the inner paddle arm nd then finally add value.
Then rest period, 4 minutes more and then some more kneading and folds and the dough was sticky but workable and nicely hydated. I would say i am on a good way even i have to work a bit with it.
my observations and without scientific guarantee :
- smallest batch of dough should be 600-700g. 400 g did not work for me, since it seems to be too small for the arms ( my normal batch is 750g only since i am most of the time eating pizza alone). Once over the testing phas ei will do 1 kg batches (scott
- adding the flour first will enable me to add water by feel. If i put water first the dough keeps curling around the center shaft and if you add flour then, there is no movement in the dough, which would pick up the added flour which is on the ground of the bowl.
- i am thinking how to enlage the diameter of center post to around 6.7 cm. This would leave a small gap only and most of the dough should be constantly removed from the center shaft. If this would be possible i think this would solve the higher hydration issue
- the Bosch seem to work better with spped 2 and 3 due to higher speed and centrifugal forces. I tried with the dough for 10 minutes. The dough hardly got warmer even in ambient 85degrees. From a friction point of view it seems no problem. what would speed do otherwise ? Surely this is not a minimal knead technique, but as long as the gluten is not yet fully developed i dont seem t mind
- resting periods are helpful. I did a 30 minutes rest after the initial 2 minutes.
scott, I have three doughs tonite available, three balls frozen, three balls in the fridge and a bulk cold ferment now 36 hours. Tonite i had a blend of cheapo vietnamese flour, 13.7% protein blended with 00 flour.
Interesting, vietnam having been a french colony, they have great baguettes and white bread, but no fresh yEast. Anyways the Italian starters arrived from Ed Wood yesterday... Can't wait to activate the ischia.
thanks again for your patience, hope i am not too lengthy.