The continuation and end of an experiment today. Just a recap: It is hard to properly mix low hydration doughs at home mainly because of lack of mixer or lack of strength of mixer. I know that lamination develops dough, but that doesn't mean one has to laminate super low developed dough as the only development. I have found that the stretch and fold is an amazingly efficient and simple way to develop low hydration doughs. My first experiment, I used two stretch and folds and had excellent results. I was wondering if additional stretch and folds will further help in the process. We should reach a point where the skins will not be as good.
Yesterday, I mixed a batch of RT dough (30 ounces). I again used the paddle attachment to the KA and mixed less than a minute (just long enough to bring the mass together...no dough development here). I then split the dough in half, formed flat disks, put in oiled freezer bags, and placed in a barely warm oven. After 15 minutes, I folded each of the doughs. At 30 minutes I again folded both doughs. At 45 minutes, I again folded both doughs. Now one of the doughs is done and will sit in the oven for 30 minutes prior to sheeting. At 60 minutes dough 2 was folded for the last time and will sit 30 minutes prior to sheeting.
Dough 1 (folded 3 times), was sheeted out as thin as possible on my board, and then folded into a 6 layer rectangle for final sheeting. It took a little more energy to sheet, but really wasn't that hard. Just took my time and let the dough relax a couple times.
Dough 2 (folded 4 times) was handled the exact same way as dough 1.
I cut out skins averaging 8.25 inch in diameter and weighing 4.60 ounces. I stacked between parchment, placed in freezer bag, put in freezer 1 hour and then placed in fridge over night.