Re: My Journey Thus Far

All prepped and ready to go for pizza night tomorrow.

I went back a few bakes to try to get the smooth, picturesque, dough balls.  Not sure it worked.     We’ll see how things turn out.  My son felt that batch was the best.  

For scheduling purposes I lowered the poolish yeast to allow for a longer window.  Then used my KA mixer instead of stretch and folds.  The mixer was to try to replicate the prior bake.  I’m wondering if I’m not kneading as long as needed.  That’s really just based off of visuals.  The flavor and texture I’m getting is great.  Some better than others, but I can’t leave well enough alone.    After mixing this batch it passed the window pane test.  Therfore, I moved on. 

Poolish RT (72f) for 15hrs:

102g flour
102g water
.07g IDY

Final dough:

Entire poolish
246g water
.21g IDY
455g KAAP
9.05g salt

Mixed all but salt until incorporated.  RT rest for 30 mins
Added salt, mixed on 2nd speed for 5 mins.
Turned to 1st speed for 6 mins.
Mixed on 2nd speed for 2 mins.
Back to 1st speed unt…