windowpane

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click). 

http://www.youtube.com/watch?v=jBZFYzeK1Vo

I'm trying to get a better idea of knead times for my mixer with respect to different doughs. Hamelman in "Bread" says 6.5 - 7.5 minutes for moderate gluten development for KAid stand mixer. He recommends 900-1000 total revolutions for moderate dough development, so with some info from fthec and KAid:

#1 (stir): 40 rpm 
#2: 54 rpm 
#3: 79 rpm 
#4: 104 rpm 

 This means:

Time (minutes) Revolutions
0 0
1 54
2 108
3 162
4 216
5 270
6 324
7 378
8 432
9 486
10 540
11 594
12 648
13 702
14 756
15 810
16 864
17 918
18 972
19 1026
20 1080

According to the stats, I may still have kneaded for too short of a time (H. also says that doughs with hydration under 60% will take longer to develop, as will doughs that have high hydration). It really started smoothing out at about 8 minutes, even more substantially at ~13 minutes. I guess next time I'll have to push it further, and see what happens. 

Peter Reinhart's  Thin Wheat Crackers on p.291  in  Whole Grain Breads

My interpretation used Spelt Flour type 700 glatt (fine) with additional 30g flour to the recipe.

Twentyfour hour rest on the counter top before cutting into small shapes and making windowpanes.  Place on parchment and continue to thin out the crackers...  Keep a towel handy to wipe off oil.  If I do this again I will use two tablespoons less oil in the recipe.  I like mine without the salt wash, which does give the crackers a little more strength but the crunch is better without it.

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