Regarding Santos Fork Mixer friction factor:
Ambient temp: 74F
Dough at start of kneading: 76F
Dough at end of kneading (~6 minutes): 77F
I just ordered a Santos mixer & am doing all the research I can so that I am ready once it arrives. I know that you have had it for quite some time now & was wondering what is the optimal kneading time based on your current 62% hydration formula for 6 pies (Is 5-6 minutes still accurate?). In your video, you do a 20 minute riposo after the dough is complete. Do you do an autolyse prior to kneading? If yes, do you incorporate all the ingredients (except 25% of the flour).