![]() The number of revolutions doesn't matter, i.e. How to do sets of stretch and folds in the mixer as the dough ferments to strengthen its gluten: the benefits of that method of additional aeration for double hydration dough is explained here: It means letting it rest for 10, 15, or 30 min, then knead it for full 3 turns of the dough bowl, then rest again, etc. doing punch downs (or stretch and folds) by mixing it a bit more, 1,2 or 3 s&fs in the mixer. If your flour gluten is not strong enough, they recommend to give it strength by 'ventilating' it after mixing, as it rises, i.e. Pour in the remaining water very slowly until completely absorbed Put in oil and run mixer until fully incorporated Put salt at dough temperature between 16°-19° and mix until fully incorporated Pour in 80% of the water and mix at speed 1 until flour and yeast are well mixed switch to speed 2 for about eight minutes (their speed 2 is 200rpm) Place flour and yeast in mixer (strongly recommended two-speed spiral mixer) and mix Watch until the end and read their advice for such kind of dough. How to do it properly, how the dough looks, is shown here Drizzle addtitional ice cold water in little by little. Then knead to develop gluten, incorporate dissolved salt, then oil and only then start your bassinage to any desired hydration level. To help gluten form, use ice cold water to mix a rather stiff dough (DDT16-18C), medium stiff consistency is best, and let the dough rest for an hour after mixing the first mix. ![]() Only later on the remaining water is added in between the sheets of already developed gluten (bassinage). The first step is to help gluten form and then develop it by kneading. I would never start with 70% hydration even if my flour was 12% protein bread flour. Weak and moist flours would need about 40-50% hydration in the first step. Strong and dry type 55 flour with 10.5% protein will easily absorb 65% water in the first step and up to 110% water total hydration during bassinage with gluten intact. Your question about the initial hydration has no answer because we don't know your flour moisture content or gluten strength (or gluten amount). I am going for somewhere around 600 revolutions of hook to develop the dough before adding bassinage and salt. I mix 5 minutes - short auto and another 5 minutes on 1st, add the bassinage and salt until incorporates So I have to start with 70% ish but when my total hydro is around 78% it takes a long time to add the bassinage of 8% to reach 78%.ġ) What is your take on this? I know this changes from formula to formula,flour to flour and also from mixer to mixer.Ģ) How do you add the bassinage?, All at once (since it is 1st speed it does not splash), or slowly incorporate the water ? Does it really matter ? When I mix above 70% -71% the dough starts to turn into a puddle and it takes a long time to develop the dough What ratio hydration do you mix to incorporate and develop mid consistency dough only consisting of an 100% AP flour with 10.5 and 0.55 ash. If you are making a quickbread, like banana bread, that doesn’t require kneading but does require thorough mixing of ingredients, you can use a pastry beater (or a flat beater).I have been playing around with initial mix hydrations before adding the bassinage on a 120kg dough mixer It’s best to use the dough hook for any recipes that require kneading. The pastry beater is not a good choice for bread doughs, like pizza doughs. Use of a higher speed can sometimes cause ingredients to splash out of the bowl. You can use up to Speed 2 for these types of dishes. The pastry beater is also a great tool for mashing fruits and vegetables and shredding meats. The pastry beater breaks down butter to pea-sized pieces within 1-2 minutes and into breadcrumb-sized pieces within 2-3 minutes. The optimal speed for cutting butter into flour is speeds 2-3. It takes the place of a handheld pastry cutter to give you light, flaky pastries with less effort. The pastry beater is the optimal tool for cutting butter into flour to make pastries like pie dough, tart dough, biscuits, and scones.
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