Hi, I have a question that isn't really a problem but I'd like to know what your experience is with a dough's that has been taken out of the mixer for a rest - In my case, the dough, when in the mixer it's very springy, bouncy and almost feels "alive" but the gluten network relaxes very dramatically and almost immediately when it's been on the table for say less than 1 minute. The fingertip-poking-test fails.
I use only 52% hydration with a flour with 10% protein content. Mixing time is around 8 minutes.
