today, I tried making dough in the food processor for the first time after getting my scale, and it worked well in terms of messiness. Though it was clean, the dough wasn't great. I put my sugar, flour and yeast in the bowl and mixed it, then I turned the processor on and poured the water, with salt mixed in, into the bowl all at once. When it became a ball, I did the Tom Lehmann test of pulling out an egg sized chunk of dough, smoothing it out, placing my thumbs on the dough and pulling it to see if it broke at all; it did. After the test failed, I put it back in and ran it for another 15 seconds or so, then did the test again; nothing. I repeated this about four or five times, never getting the results I was looking for, so I did a little bit of hand kneading and "tried" to ball the dough. I said tried because, it didn't really work out to well, there were many tears on the surface, which ruins the point of balling the dough.
This is the recipe that I used:
Flour (100%): 198.31 g | 7 oz | 0.44 lbs
Water (63%): 124.93 g | 4.41 oz | 0.28 lbs
IDY (0.40%): 0.79 g | 0.03 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Salt (1.75%): 3.47 g | 0.12 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Oil (1%): 1.98 g | 0.07 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Sugar (2%): 3.97 g | 0.14 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Total (168.15%): 333.46 g | 11.76 oz | 0.74 lbs | TF = 0.104
Can anyone help out with my problem?
Thanks for any and all help,