I’m trying a new method to increase the volume of dough mixed at the same time.
I started with 1500g of strong bread flour (King Arthur Sir Lancelot) and 1275g water (85% hydration). I mixed it up with my Swedish Dough hook and left it to autolyse for 2 hours.
Normally I mix with my KitchenAid with a spiral dough hook.
The Swedish Dough hook worked really well to incorporate the water and was a breeze to clean.
After 2 hours the dough looked like this…
Mixed in 300g fo sourdough starter (20%) with my Swedish dough hook.
I’ll do a series of coil folds between now and when I go to bed in a couple hours. I’ll add 30g of salt (2%) during the last fold before I let it sit overnight on my counter.
Here’s what it looked like after my fourth set of coil folds.
The dough is now set to bulk ferment overnight. The dough volume is about 2 quarts on the measurement scale.
Interested to see what it looks like in the morning!
To be continued…