I ask myself ... a manual kneading is preferable to a kneading with our kitchenaid and other ... ?
I realized a protocol or I kneaded manually, and trying to incorporate as much air into the dough with the technique of stretch and fold ...
Hydration to 67% - Blue Caputo pizzeria - Fresh yeast
Adding water, dilution of the salt therein, adding yeast, dilution of the mixture thereof
I add 1/3 flour mixture, kneading
I add 2/3 cup flour, kneading
I add the remaining flour, the end of kneading, resting 1/2 hours under cellophane
Strech and fold, my dough point is not reached, rest 1/4 hours
Strech and fold, the paste point is reached, I have air bubbles on the surface ....
Bulk at 19-20 ° C in cellophane. 12h in bulk + 12 dough (24 h TA)
The paste point in vidéo : https://www.youtube.com/watch?v=N4Ovm4zqLvU&feature=youtu.be
Air bubbles on impasto and Heart of impasto (pictures), and the result with my pizza here : http://www.pizzamaking.com/forum/index.php/topic,25848.new.html#new