8 hours ago, JoNorvelleWalker said:I'd never made bread dough in a planetary mixer. I assume that is the kind of mixer they had in mind.
Guess this must be a shaggy mass. Why weigh salt to a hundredth of a gram when you can't get all of it into the mixing bowl? I stopped the mixing after two minutes as the dough temperature had reached 77 deg F.
This is what I expected a shaggy mass looks like - basically just barely incorporated. Perhaps someone with the books can tell us if they detail what they expect a shaggy mass to be.
From http://www.seriouseats.com/2014/09/breadmaking-101-how-to-mix-and-knead-dough-step-by-step.html
Once your flour and water are fully incorporated and there are no dry spots, stop and wait. Your dough should look loose and formless. This is known as the shaggy mass stage.
I'm guessing you can't control the speed of the fan in your CSO? My Thermadore Steam oven is the same way - but I didn't blacken the top quite as much, did you happen to check the internal temp of the bread when you pulled it out - might not have had to bake as long.
How did you do the proof step? It's listed to be as short as 30 for just that reason. I find if I do it in my steam oven on proof it doesn't take as long.
