Ok. So if I did that my machine does an 11.5 min knead; 15 min rest; 13.5 min knead, 50 min rise. So do you think I should try letting it go through the knead cycles and instead of 50 min final rise, take it out about 20 min.?
I was thinking to take it out after the first knead cycle and let it sit on the counter for 1/2 or 1 hour. What do you think?
You may want to try both ideas for yourself and experiments.
Its the only sure fire way you're going to see a difference for yourself,instead of wondering if it may or may not do the job.
That said,Yes to your first question,as per My suggestion like before,first is to let the dough go through its full kneading cycle that included the rest too and when its done final kneading,let it rise in the machine for 20-30 minutes.Do not take it out between knead/rest cycles.You want to see if this dough is going to rise in the machine the way it was meant to.
The warmer inside the machine should cause/help the dough to become a little larger,smoother and somewhat silkier looking.If the dough is unchanged at all during the rise period,leave it in for the next 30 minutes.Thats the advantage of the machine over a dough sitting out on the counter.The warmer or heating element speeds up the process.
If that works,all will be solved.The yeast will be working and then you can cold rise it for a time in the fridge.
Reminder,Do not use very cold water either.Room temp is perfect or maybe cooler tap water.Keep the water for the dough room temp.See if that helps.I bet if you used warm water, the dough would really grow,possibly too much.Experiment is key.
There is nothing like the smell and taste of a good dough,crust when you make it Tuesday or weds,and let it cold rise until ready for use on Friday.Its wonderful and has a lot more flavor.