Thanks for the quick replies!
To put the 1% IDY and food processor load into perspective: I started with Peter Reinhart's NY-Style recipe. From there, I jumped on the Kenji bandwagon and tried the food processor. Here's Kenji's recipe
, which he did in a 10 cup food processor
:22.5 oz KABF | 100.00%
15 oz water | 66.67%
.5 oz sugar | 2.22%
.35 oz salt | 1.56%
.35 oz IDY | 1.56%
1.125 oz EVOO | 5.00%
From there, I decided that I wanted to remove sugar and reduce oil. So after some searching, I found that Essen1's KABF recipe
appealed to me. I took this and up'd the IDY based on some comments in that thread. Using the Kenji recipe as a point of reference for IDY % and food processor load, I figured I was OK on both counts.
But what you say makes sense! I have a 14-cup Cuisinart
that I bought specifically because it was the most powerful consumer thing I could get my hands on. It claims a 3 lb bread dough capacity. I've done batches both with metal blade and plastic dough hook, and actually got better results with the metal blade -- so I've stuck with that.
I think next up I'll change just one thing, and cut the IDY in half. If that doesn't do the trick I'll move to two batches.
p.s. Please pardon the brain dump! I like to document my thought process to give context to changes. Holy cow are there lots of variables here, I love it!