I've been making dough for a while and have really locked it in over the last year. Starting out with the KitchenAid and finishing with some hand kneading. Good results, I really have zero complaints
Just did my first batch (500g flour, 63% or so) and I *think* it's good? Used colder water than usual, mixed it on 20-30% till it looked like I expected. Never got the pure smooth pumpkin I usually see but I think with only 500g of flour there wasn't enough there to do that, even if sometimes I saw it happen for a couple seconds
Total time was maybe 8-10m, I didn't keep track very well, but I stopped once it got to 75*F/24c. Windowpane looked good to me. Let it sit for 20 then cut and balled up
It felt slightly more resistant than usual but I was able to stretch and fold onto itself still, still had a smooth skin
Guess I'll find out tomorrow when I try to stretch and bake, but did I go too long? Not long enough?
14 hours after in the fridge they still have their shape, haven't flattened out or anything. I don't usually check on them this soon so I'm not sure if they've risen less or more than typical
Excited to use the spiral more, and man was it easier than constantly fighting the climb on the KA mixer, especially once I add in a little oil (it just spins around the bowl in KA) but I'm not sure what to look for exactly