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On 10/23/2021 at 11:11 AM, Chris Hennes said:

Yeah, it's something they wrote about in Modernist Bread -- what you're really trying to do is hydrate the flour, that's what's causing the gluten formation, not the mechanical mixing action. You can basically instantly hydrate it by putting it in a chamber vacuum and running a cycle. With a dough like this one, it's hard to get the mixer to grab it, even running at 100% speed, so I don't bother. Get it mixed, and then into the chamber.

Have an Avid Armor USVX chamber vacuum arriving tomorrow. Going to have to figure out how to best fit the dough in it, but looking forward to trying it out. 
 

Could I put the dough in a bag? Chamber is too small for any bowl/cambro, but I can fit a 10x13 bag. 

On 10/23/2021 at 11:11 AM, Chris Hennes said:

Yeah, it's something they wrote about in Modernist Bread -- what you're really trying to do is hydrate the flour, that's what's causing the gluten formation, not the mechanical mixing action. You can basically instantly hydrate it by putting it in a chamber vacuum and running a cycle. With a dough like this one, it's hard to get the mixer to grab it, even running at 100% speed, so I don't bother. Get it mixed, and then into the chamber.

Have an Avid Armor USVX chamber vacuum arriving tomorrow. Going to have to figure out how to best fit the dough in it, but looking forward to trying it out. 
 

The chamber is 10.5x10.5x3.5 so a 2qt cambro may be literal tenths of an inch too tall. 
 

I have a 3qt stainless steel bowl that is 10.25” in diameter and 3.25” tall so hopefully that is suitable for 1kg of dough. 
 

Could I put it in a bag?