Aaaaand we're back! This was obviously a bit stickier to handle than 100% hydration, but it's still a whole piece and surprisingly strong… what hydration do y'all think the breaking point will be?
The fact this flour is $5 for 5 pounds, and it can produce such amazing results is wild.
Total mixing time was 30 minutes. The way I do it is to add in the flour, yeast, malt, and 60% hydration and mix at 100 rpm for 7 minutes until the gluten mesh is formed. I then up the RPM to 200, and trickle in small amounts of water. I gradually up the RPM, up to 270, then I add in the salt with the final amounts of water. I slowly pour in the EVOO towards the end as well. Once all the water/oil is added, you're DONE mixing. These mixers are powerful, and it's very easy to overmix.
110% hydration, 2.8% salt, 1.2% IDY, 0.5% diastatic malt powder, 2.5% evoo
It's currently baking right now, but I was too excited and wanted to post these videos first! I'll link the results in the comments
by FutureAd5083
Dining and Cooking