I discovered this wonderful site a couple of weeks ago. So far, I've tried DKM's Chicago Style and xPHmgr's Pizza Hut Pan recipes with creditable success (my 6-year old niece, who turns her nose up at anything that's not a PH pan actually ate two slices of the xPHmgr pie.)
Anyway, yesterday I decided to try a Tom Lehmann NY-style dough following the instructions provided by Pete-zza in the initial post on the Tom Lehmann NY Style thread, using the proportions from Wallman's Dec 20 post:
Flour 100%, 12.10 oz. (KASL)
Water 63%, 7.62 oz.
Salt 1.75%, 0.21 oz. (just over 1 t.)
Oil 1.00%, 0.12 oz. (about 3/4 t.)
IDY 0.30%, 0.04 oz. (about 1/3 t.)
although I used Gold Medal Better for Bread flour fortified with 1 Tbs VWG since I don't have KASL (I measured 6 oz flour into KA mixing bowl, added 1 Tbs VWG, then added the remaining 6.1 oz flour, whisked 2 min at speed 4 with wire whisk to blend, then dumped flour into separate bowl), and added an extra 1 Tbs of water to take into account the VWG. I used a KA Professional Series KSM50 to mix the dough.
From what I gather reading the posts in the Lehmann dough thread, the dough should have been smooth and tacky (as opposed to sticky) and should easily have passed the windowpane test, however, my dough came out quite sticky (even after adding and additional 2 Tbs flour), and as you can see from these pics, the finished dough is lumpy/pebbley, and it didn't come anywhere close to passing the window pane test:
Oh, yeah: the dough temp. was 77° off the hook.
At this point, I was tempted to throw out the batch and start over, but decided to proceed anyway.
Divided it into two balls, put them in oiled tupperware bowls, and stuck them in the fridge for 24 hrs, then took one out and gave it a 4 hour counter rise. As I expected, the dough was virtually impossible to handle: it stuck to everything (including the oiled bowl), and tore constantly. In the end, I pressed it out on a piece of parchment paper (I made a 10-incher, cuz it was pushing it to get it that big and there weren't no way on God's green earth it was gonna make it to 16), dressed it, slid the whole thing on a screen, and baked at 500° for 8 min. (Preheated the oven for 20 min. at 500°.) Here's the result:
Two (ok, three) questions:
1) is there any hope of salvaging the second piece of dough: perhaps let it warm up a bit and reknead it, adding a little extra flour to dry it out, or is it beyond saving; and
2 and 3) what went wrong and how do I fix it? If I had to guess, I'd say the dough was underkneaded (hence the lumpiness and lack of gluten development), and too wet (hence, the stickiness).
Thanks for your advice.