A couple of videos I made this morning. 80% Manitoba, 10% Bolted WW, 10% Semola di grano duro (Rimacinato) 80% Hydration, 20% starter.
The video below shows the second mixing phase where I incorporate the remaining 20% formula water. As I mentioned, the most important thing is that the dough does not break apart during this phase.
This video is the final stage of the finished dough.
Sorry for the amateur camera work, it was done with my left hand on my iPhone.