Great! They said it's meant for a more powerful machine and not recommended for mine, but with the dough amount and speeds I will be using it at, I don't think it will be an issue.
New week, new pizzas. 2x 34 cm/13.38". I might have messed something up in the calculations, the dough weight came out a bit weird, but I think I got the hydration to 65%. I dialed the IDY down to 0.25%. I'll use the Lehmann calculator properly next time.
A bit different procedure this time.
- Mix flour, salt, sugar and IDY in a bowl.
- Add water to the mixing bowl.
- Add flour mix to mixing bowl.
- Mix at low for 2 minutes.
- Add oil, mix at low for 2 minutes.
- Mix at medium (I used 2) for 10 minutes.
- Hand knead for 30 seconds.
- Scale, shape, oil, into fridge.
- Retard the first three hours uncovered.
- Retard 21 hours covered.
- Remove from fridge 2 hours before baking.
- Shape, dress, bake at 275 C (527 F) for 7 minutes with fan and under heating setting.
- Allow to cool for 3-5 minutes.
Do you aim for the water to be 30 C in the mixing bowl or is that the temperature before you put it into the bowl? Using stainless steel, some heat is lost to the metal, but I don't know if it's of any significance. I measured the dough temperature after the hand kneading to 32 C (90 F).
The dough felt slightly stickier to the touch after mixing, which seems reasonable with the extra water.
The resulting pies were better than before, so the extra mixing time definitely helped. I don't really know if it was enough, but judging by the slow-motion video towards the end, I think there are more room for improvement. I think I'll get the spiral hook and see how that works out. I measured the temperature in the oven (not the stone) and it was 275 C on the maximum setting, which is fine.
I videotaped the first pie so you can see how it behaved during baking. I got a bit more oven spring and some bubbles. I don't know if the fan and under heating setting is ideal, but it is what's given me the best results so far. The crumb is still too much bread-like I think, but there are some tendencies to more air in it. Better than before, but more work to do still. I still wonder if I need to change the oven procedures, get a different stone/steel or something.
Very happy with the sauce this time, lots of flavors. The non-heating, less-is-more and retarding sauce is really a game changer for me. I added too much sauce on the first pie, so the middle got soggy, but it got better on the second one with less sauce. Also had some white castello on the first one, but it wasn't all that. Dropped it on the second one and it tasted great.
A few videos.
First one is at the start of the mixing phase at setting 2, with some slow motion. The power dial goes: 0 - min - 1 - 2 - 3 - 4 - 5 - 6 - max. The dough definitely got thrown more around this time.
The second is towards the end of the mixing phase at setting 2, around 7-8 minutes into it. The dough has become more taut here and there is less kneading going on. Too much of the dough is just hanging onto the agitator as far as I can tell. Here is where I want the spiral hook.
Here's a shot of how the dough looked after mixing.
And finally the 7 minute baking at 275 C sped up to fit in half a minute.