Hello Flagpull. I'm the crazy lunatic trying to make Verasano dough as a beginner, you can probably find how that's been so far. I made a new dough today, but it was also low yeast, sort of an experiment. After an hour or two I wasn't happy with the rise so I put it in containers and am cold fermenting it. As I have to make a pie tonight, killer sauce without added preservatives, I have now made THIS dough! I weighed everything out exactly as you did. I'm using active so I kicked it up to 1/2 a teaspoon and activated it in some of the water, microwaved till above warm. It foamed with a pinch of sugar, so I know I'm ok. I note you mixed it, I assume with a mixer. To accomplish this I hand beat it with wooden spoon, then walked around with the wet ball in 2 hands for a few minutes, so my fingers became my hooks, in essence. Then with floured hands I kneaded it for about another 6 minutes. I'm hoping this was adequate mixing.
Just wanted to thank you for the fast recipe, as my real emergency (sauce aside) is trying to make something resembling a pizza! I'll be getting back to the Verasano soon, I have to get the right yeast and kosher salt, as it's very time consuming to try another failed attempt, so thanks again!
ps, did it rise in that 90 minutes? Was it covered? Mine is covered. and after 30 mins looks the same, putty-esque.