I've only made a half dozen batches, including two 8 pounders in my DLX2000. But it seems to develop the gluten so fast, the flour isn't smoothly incorporated before it gets too tough to be worth continuing.
I want to figure out how to get the DLX mixer to MIX. That thing can knead and develop gluten like nothing else I've used, but I can't get it to just mix as well as the old KitchenAid. Our cats could use the dough for bungee jumping off the top floor! The gluten develops way before the dough is smooth. Looks like the chunky cellulite on my thighs, not the finer stuff which might be found on those of a gracefully aging slender Italian model....
(sorry, figured it was far enough after dinner nobody would spew pizza on their computer screen.....)
After a day's retard in the fridge, it doesn't _seem_ to make a lot of difference in the final product, but it's bothering me. For one thing, I occasionally have to make a 30 minute dough.
I've tried starting with flour first, water first, starter first, trying Varasano's technique of wet kneading with autolyse for the first 75% of flour. I'm going for lower hydration than him, so mine's not as wet. I've been using a starter for 10 or 20% of the mix, and I wonder if that may be part of it, because I've been using part of that 50 lb bag of Sir Lancelot, in a 50/50 flour/water mix. After 3-4 days, the gluten in the starter is so developed I can't pour it without cutting it off the lip of the container.
Having shoved my KitchenAid to the back corner, I'm loath to go back to it, because of its limited capacity. Also, what I'm doing so far in the DLX would have the KA wheezing, groaning, and reaching for its nitro pills.
The thing I'm thinking of trying next is upping the water temp for a 90F or higher finished dough. Since that will speed the yeast, I'll probably have to cut back on it. I've been coming out of the knead at 82F or so. I'm using 1/4 tsp. IDY and 1 tsp. kosher salt per 10 oz finished dough ball, 59% hydration, the rest calculated using Jeff's wonderful spreadsheet. Dough still slumps a bit more than I'd like in proofing, but I don't think I want less water. I haven't been adding any oil or sugar in for these experiments, and that might also have an impact.
Any suggestions out there, or more desired, comments on already solving this problem so I don't have to experiment quite so much?