P Reinhart's Pain å l'Ancienne > hand mixing
It's my first time with this recipe. I don't have any electric tools so have to do the mixing by hand. I would love some guidance with a couple of issues...
I'm concerned about what will happen to the dough temperature during 10 mins(?) of kneading/mixing with my (warm) hands. Will this be an issue? If so, could I use Dan Lepard's technique of turning the dough 10 times then resting for 10 mins (x3) -- resting it in the fridge??
Earlier in the book Peter states that it isn't really possible to over mix a dough by hand. But I'm wondering how to know when this dough is sufficiently mixed. His recipe refers to it releasing from the sides of the bowl of an electric mixer... but there is no reference for what to look for if mixing by hand.