Thanks Toperro, I'll try to get to it sooner than later.
For this next experiment, I want to try and create what I call the Masters' dough using the bosch. What is the Masters' dough? I referring to a dough quality often seen on the youtube videos of all the NP pros. A soft, silky, billowy dough what opens easily but yet is strong enough to slide from bench to peel without tearing. Once on the peel, the edges can be stretched out easily without the dough retracting.
I have made this quality of dough before using hand kneading/turns (Tartine bread dough method), but was curious to see if it can also be done in the BUP through a bit of experimentation.
This experiment is 4 fold in nature.
1 - can I create a Masters' dough or something similar in the bosch
2 - to compare the kneading effects of the BUP vs a Cuisinart Food Processor (CPF)
3 - to make a consistent dough using 2 different mixers based on the feel of the dough.
4 - I want to find a useable 12 hour same day formula using the ischia starter.
The 2nd part or reason for this experiment came from reading this article here posted yesterday. I wanted to see if I would get similar results.
Reply #1 http://www.pizzamaking.com/forum/index.php/topic,12278.0.html
So I started by making 2 batches of dough using a 60/40 blend of Caputo Pizzeria 00 and HG flour. I weighed out the water, flour, salt, and 10% (of the flour weight) active ischia starter.
All ingredients were added to 2 separate bowls and mixed by hand for 1 min to incorporate everything and then added to their respective mixers. I do this to avoid splashing water and dough bits along the sides of the food pro to keep everything more consistent.
The BUP mixer was started first since I plan on mixer longer in the Bosch or until I get a similar consistency. I then started the CPF mix shortly after. I quickly realized that I had forgotten to use cold water for the food processor and stopped it after only 20secs of mixing. I checked the dough temp and it read 82F. I quickly put this dough in the freezer to cool it down a bit. Check the other dough and it was 72F.
I continue mixing in the bosch for 8-9 min and the fiinish dough temp was 75F. I then pulled the CFP dough out of the cold and its dough temp read 76F. I checked it's condition by pulling on it and was satisified that it had been sufficient kneaded at this time and decided not to knead it further.
Upon an initial comparison, the CFP dough was a bit more stiff despite similar finishing dough temps. After a 5-10min bench rest both felt very similar, with the CFP dough just a tad stronger.
Here are the initial pics post kneading. Food Processor (CFP) dough 1st, Bosch dough 2nd.
Both batches were 394 gm when loaded into the proofing containers.