I wanted to try a Buddyís clone dough and pizza with 75% hydration (keeping the rest of the percentages I was using the same over the weekend at home), but didnít find to do that because I am trying to get some painting done at home. I mixed a dough this morning with 75% hydration using my Kitchen Aid mixer. I used speeds 1, 2 and 4, then left the dough rest for 15 minutes, then mixed again on speeds 5, 7 and 8. I know that this is a small amount of dough to mix, but when mixed on high speeds it can be seen how the flat beater want to throw the dough off of the flat beater. I donít know if this makes the dough stronger or not, but it seems to. The dough didnít stick to my fingers. Intensive mixing on high speeds does seem to work for me in making the dough less sticky too. No stretch or folds were needed before balling.
The final dough temperature after the rest period and mixing again was 75.0 degrees F. The poppy seeds were placed on the dough ball so I can see how much it ferments until tomorrow.
I also am going to make at least 3 dough balls at market today and put them into plastic bags to see how that works out.
Formulation I used below if anyone is interested.