Thanks a million for the recipe. As always, everything is right to the "T".
Can i ask you run me through the method? From the Raquel thread, this is what I have found.
1 - Dissolve salt in water. Dissolve starter in brine. Add one half of flour (I'm assuming here I would need to substitute IDY for the starter)
2 - Turn kneader on continuously during the double stage kneading process
3 - 1st Stage Knead: Slowly sprinkle remaining flour for 10 minutes incorporating wet & dry ingredients completely (With the small batch of dough i am making do i still follow the 10 minutes guideline)
4 - 2nd Stage Knead: 15 minutes to build gluten structure (Am i understanding this correctly, after the 10 minutes on the previous step, i should run the kneader for a seperate round of 15 minutes so in total i would have kneaded for 25 minutes between step 3 & 4)
5 - Turn kneader off, cover bowl. Give Raquel a 15 minute beauty rest
6 - Turn kneader on for one full revolution. Dough texture should appear finished (By one full revolution, how long could i translate this into minutes)
7 - Remove dough from bowl. Punch & fold on bench until very springy. Shape into bulk ball & place in covered bowl to begin double stage rise process
8 - 1st Stage Rise: 15 hours at 66F (My fridge will probably be at below 40F so i guess i would leave the bulk dough ball in there until about 3 or 4 hours before use)
9 - Divide & shape into balls & cover (Just curious to know how to go about dividing the balls - It'll have to be on estimation and discretion to get the required ball weight)
10 - 2nd Stage Rise: 3 hours at 66F ( I don't know if i would be able to maintain this temperature considering the heat and humidity in SA so would it be fine for me to just divide the dough balls 3 to 4 hours before i need to use them and then leave at room temp?)
I know that PFTaylor has perfected this method and he'd probably ban me from using Raquel
but without temperature controlled environment and all the fancy tools he had, i may have to improvise the method a little to suite the tools i have.
Feel free to recommend any further changes.