"Will" > wrote in message
ups.com...
> On Sep 4, 11:15 pm, "Thomas C." > wrote:
>
>> I used a scale to measure the flour, water, starter and salt. Although I
>> do
>> subject my dough to uncontrolled ambient temperature, but only if it's
>> not
>> above 75 F otherwise I'll use the oven and the viewing light. Eventually
>> I
>> may build and use a proofing box. I think one device I'd like is a pH
>> meter
>> for dough.
>
> Between Samartha's calculator, a simple flour/water/starter/salt
> materials plan and good scaling, I'd agree you're not thrashing
> about :-)...
>
> Dough handling is tricky business and most writers assume the issue
> away via mechanical mixing and kneading. Few of them detail the time-
> gluten relationship. Randall's 24 hour cycle is very much like mine. A
> little mixing, into the dough bucket and forget about it until the
> next day. Works wonders... even with very wet dough.
> The Stretch and Folds, especially the way that Mike presents it, are a
> hugely under-rated step in great bread. The gluten really needs to be
> organized, laminated if you will, to set up a good final structure,
> one that will react well to oven heat... not blow out, not spring
> lopsided, etc... A KA won't do that...
>
> The proof box is easy. You invert a Rubbermaid storage container over
> a heat pad. It's not necessary at this time of year, but in winter, is
> very helpful. And it's really helpful if you need to drive a final
> proof on schedule. You might ask Samartha about the pH equipment, he
> obviously has it but I don't think counting hydrogen ions is part of
> his regular routine these days. I also think you get into interesting
> conundrums once there. For example, a 4.2 pH in a 68% hydration dough
> is not the same number of free hydrogen units as 4.2 at 65% hydration.
> I am sure he could point you to appropriate literature (and I am
> equally sure it is written in German).

Ah. It sounded like I'd have to take a shop class to build one, but that is
simple enough for me.

pH meter isn't a necessity since I can rely on my tastebuds for the time
being.

>
> Good luck, keep posting.

-Thomas C.