Santos Fork Mixer - Video

[Bill/SFNM]

Regarding Santos Fork Mixer friction factor:

Ambient temp: 74F
Dough at start of kneading: 76F
Dough at end of kneading (~6 minutes): 77F

Bill/SFNM

[Matthew]

Regarding Santos Fork Mixer friction factor:

Ambient temp: 74F
Dough at start of kneading: 76F
Dough at end of kneading (~6 minutes): 77F

Bill/SFNM

Hi Bill,
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).

Thanks,
Matt

[Bill/SFNM]

Hi Bill,
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).

Thanks,
Matt

This video shows exactly what I do and for how long:

<a href="http://www.youtube.com/watch?v=DQd38yoND0g" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=DQd38yoND0g</a>