Any results on the Bosch masters dough?
Alexi, I started a batch of 00 dough in the bosch with 20% of my ischia starter (fed with AP), pinch of IDY, and a bit of old dough. I mixed it for about 1 min to get all the ingredients (sans salt) incorporated. Gave it a 30min rest period (modified autolyse). When I preceeded to add the salt in and knead the dough after the rest, I intently studied the way the bosch mixes dough. The majority of the dough is held on the center shaft while the arms turn pulling the dough in centripetal manner wrapping the dough upon itself. This causes "tearing" of the dough if you will.
This is NOT what I want. I want the dough to fold upon itself without tearing. When I watch a fork mixer it appears that the dough is fold upon itself but it doesn't look like the dough is being torn and then mixed together.
At this point I decided to abandon the experiment, pulled the dough out of the bosch and completed the turns by hand. Perhaps at another date, I will repeat the experiment and carry through with it completely in the bosch.
As it is, I was able to make the dough I wanted BUT proofed it in the microwave too long. After the bake, it was apparent that the dough was a bit overfermented. The crumb resembled both in texture and taste that of my cold fermented dough despite it being only a 5 hour dough.
Notice that though the crumb is airy, but it is dry looking. This was due to overfermentation and not overkneading as the dough still opened up like a masters' dough should.
The pie looked nice but not my best. As is, it was still tasty since I loaded her up with buffala mozz and sprinkled a touch of sea salt I got from member PaulsPizza. Thanks Paul!.