For tomorrow's bake I am repeating the same dough as above with a small tweak. Because this mixer makes a softer and more tender dough than my KA, I'll be dropping the lard in my formula by 1% and in doing so also drop the effective hydration (EH) by 1% as well. For this batch (Batch 1), the flour, salt, and CY is added to the bowl first, and then ice water poured in incrementally. I used the reverse mix for 2m at Sp 5, added in the lard, then regular fwd mix at spd 6 for 2min, then spd 9 for 2min, then spd 10 for 4min. Total time in the bowl is 10m (2m to incorporate the ingredients, and 8m mix time). My aim here is to make a relative strong dough. Finishing Dough temp is 79F. The dough was balled and rested 10m at RT. I applied a few gentled palm kneads and rounded up the dough ball. The dough is stronger than the previous dough from 7/6/21 (of which the pizzas are posted in the previous post)
I am also running a secondary test (Batch2) with the same dough formula but with a much different mixing regimen. After talking with several members about the DM dough recently (Steve0124, Jsaras, ScottR), I decided to try and do a mixing regimen closer to theirs. I also am interested to see if I can overmix a dough in this new mixer. I also want to see how overmixing affects the dough and crumb with this new mixer compared to the Kitchen Aide. The longest I have mixed in the KA is 15m and in doing so I get a strong dough. It gives a crispy rim post bake but also a tough crumb as it cools.
For Batch 2, I decided to add in all of the water (minus the ice cubes that hadn't melted yet), followed by all the flour, salt, and CY. I mixed the entire time on sp 4. The goal was to see how long it would take to develop as strong of a dough as Batch 1 but only using a slower speed. I added the remaining ice cubes in one at a time very slowly, with the last one going into the bowl at the 15m mark. At the 18m mark the DT is 77F and I decided to stop the mix temporarily to cool the dough and bowl in the fridge for 5m. I mixed another 4 min after that and had to cool the dough and bowl once again. Another 3 min of mixing and the dough was done at 25m. At this point, the small batch of dough was mostly climbing the mixing arm and mostly bypassing the breaker bar (picture below). This is an indication that the dough is really strong. Very much like in the KA, when the dough begins to wrap itself around the mixing arm and separate from the bowl.
The finishing DT is 79F and the dough removed and quickly balled. The appearance at this point is fairly smooth (pic 2). The dough was rested in the cooler for 20m (DT 75F) and a few gentle palm kneads and the dough rounded. I noted the dough to be stark white, strong and very smooth. (pic 3).
Pic 4 shows the underside of the dough ball after the 20m rest and reball. I wanted to show how strong the dough is and how it resists sealing at the seam.
Hoping that I don't get stuck at work tomorrow and can have another successful bake. It will be interesting to compare the look and texture of the 2 doughs before and after baking.
