Hello.. a question for some of the experts.
I know the goal is to have a nice, beautiful, smooth surface on the dough (bulk or ball) once the 'mixing process' is complete. I'm a little confused about what has been happening to me, so I'm hoping someone might provide some advice.
Formula from this morning:
100% caputo 00, 63% water, 1.9% ischia, 2.8% salt
I knead in kitchenaid with the sub-par j-style dough hook for about 5 minutes. Take out, put on marble, hand knead for maybe 30 seconds. At this point, it's relatively smooth. Then I let it rest, generally about 7-10 minutes. I'd say about 10 minutes this morning. Then, I incorporate some stretch-and-fold's in an attempt to get more air into the dough. I'm using no bench flour at all, it's on marble. At this point, the dough gets sticky again. As I understand it, as I continue to stretch-and-fold, the dough should get smoother and smoother. This does not seem to happen. I think I did maybe 20 stretch-and-fold's this morning (normally I only do 5-8), and it still had a tacky, slightly rough appearance. Once it settles, it will definitely look smooth, but it's not that gorgeous, smooth look that I've seen in some pictures, right after mixing is complete.
I can't take a picture because I'm not at home anymore, but I would describe it's appearance almost like the fake texture on house walls. Just slightly rough. Tacky.
Anyone have any ideas for how to get it fully smooth? I know kneading too much is generally not a good thing, but perhaps that is the solution? The kitchen-aid / original dough hook isn't the best combo, I know, but it appears others are able to get it working.
Thanks in advance!