46 degree water in the bowl, 1.5% salt. Add 622.2 g (75% total) and 0.6 tsp IDY. Mixed for 2 minutes at low speed, removed the paddle, and covered for 30 minutes. Poured 1% oil on top of this, and began 8 minute mix at low speed, with dough hook. Begin adding remaining flour after 4:30. Continue mixing past 8 minute mark and add remaining flour. Up to this time, the mixing was better than I had observed previously, whereby the dough went straight up the stirrer. I did stop once, pull it off the hook, mush it a little by hand, and resume.
But something seemingly significant happened right as I completed the flour add: while the bulk of the dough was associated with the hook, it began to repeatedly extrude a portion oriented parallel to the wall of the bowl, and then hit into it later to recapture it, form another extruded piece, etc. Seeing this behaviour, I thought - it looks like that hook is kneading that dough, and I imagine that is just what a dough hook is supposed to do. Is this correct?
I mixed in this fashion for 2 minutes. Temperature was 76 degrees, and I did not note that it felt warm, as I had previously. I removed, hand worked the dough minimally - just folded it over a couple of times and formed a ball. Cut into three and refridgerated.
I am loath to lower my cooking temperature from the circa 650 I had achieved, though this would probably go far in reducing the burning of the bottom relative to the top. I have, however, formulated other configurations within the Egg which should help, and may even be compatible with a gasket, if and when I replace the one destroyed last week.
As I observed that my third ball was short by 2.3 % of the total (residue on bowl, hook, paddle, hands), it occured to me that this was comparable to the amount by which I had diverged last week by additional adds of water and flour: 1406 g vs. 1375. But if we had considered unrecovered residue, this would indicate that my adds were in fact twice what those numbers suggested.
What I'm getting at is this - what kind of effects would varying hydration levels, in the vicinity of 63%, have on how susceptible the bottom of a pie would be to burning, in a 650 deg oven sitting above 1100 degree flames? Could some, any, of my burning be due to a mathematically accesible hydration lower than the intended 63? If the true overshoot in my first dough was 31+32=63 grams, that would give a hydration of about 59%, were it all flour. How sensitive to hydration level is crust bottom burning?