The first photo is the formulation I used today. I donít know where my brain was when I put the IDY number in the expanded dough calculation tool, but I put 0.80% IDY instead of what I wanted to use. Hopefully everything turns out okay tomorrow. My final dough temperature was a little higher today too. It was 68 degrees inside market, so it is hard sometimes to know what temperature water to use.
2nd and 3rd photos are when the Hobart mixer was kneading on speed 2 for the first mix. I think it can be seen how the flat beater throws the dough to the sides of the mixer bowl on speed 2. It can been seen on the 4th photo the dough was still sticky after the mix. I then gave the dough a rest period of 20 minutes and it can be seen in the 5th and 6th pictures how the dough when my fingers left it didnít want to stick. The 7th picture is of the second knead. The 8th picture is when I was pulling the flat beater out of the dough. I think it shows how strong the dough is. The 9th picture is when the dough was on the bench before it was divided. It looks kind of sticky, but really wasnít hard to divide. The 10th picture is when some of the dough balls were divided and some were balled. The 11th picture is the scale and dough cutter I used to divide the dough. It shows that there isnít much of any dough on the scaled or the dough cutter. The 12th picture is of one dough ball with the poppy seeds on.
I really donít know what hydration Buddyís dough is, but I wouldnít see any problems in trying to show someone how easy this dough is to mix, cut, divide and then also ball at 75% hydration. It does take longer than a regular dough in mixing and with the rest period. It also takes time to grease the steel pans.