Following up on the techniques described by Les to make a low-temperature dough, I decided this morning to make a dough (based on the Lehmann dough recipe) using KASL that I had placed in the freezer section of my refrigerator a few days ago. My intention was to achieve a finished dough temperature of around 65 degrees F and to freeze the dough immediately after it achieved that temperature, to be used within a week or two as part of a test to see if I can make a good, high-quality frozen Lehmann dough. Based on all the applicable temperatures (flour, room and friction factor), I calculated that the water temperature required to achieve a finished dough temperature of 65 degrees F would be around 91 degrees F. That temperature suggested that there would be no need to use ice cubes or shaved ice. So that was the water temperature I used.
When the results were in, I discovered that I had not adequately taken into account that the flour, which started out at 15.7 degrees F, warms up quickly in the mixer bowl. And by the time the dough was finished kneading (long before 20 minutes), it had a finished dough temperature of 78.5 degrees F--about 14 degrees higher than I had planned for. So, in retrospect, I should have either used colder water or ice cubes, as was my original plan. So, for those considering using flour from the freezer, you may still need to use ice water or ice to achieve a finished dough temperature of 65 degrees F.
I might also add that one of the changes I made to the basic Lehmann dough recipe for the dough I started this morning is that I used honey. A while back, as Les was experimenting using honey in his recipe, he had sent me a link to an article suggesting that honey is good to use in frozen doughs, claiming that the honey improves the rheological (deformation and flow) properties of the frozen dough, protects the gluten proteins from damage due to freezing, and significantly improves the dough strength. The article suggests usage at 4-6% (or more) by weight of flour. The article was an industry-funded article, which always raises a flag with me, but I decided to try using the honey anyway. I selected 4%, since above that the sweetness is detectable, and I tend to favor using little or no sweeteners in my doughs (one of the few exception being Randy's American pie recipe).