Minimum Development @Dmsnyder
It was wonderful to see Miyuki handling dough and shaping, but the biggest surprise was feeling the dough at various stages of an improved mix. Miyuki did use the window pane to demonstrate the degree of gluten development. The surprise was how low a level of gluten development she took as her end point for mixing.
David, could you elaborate on this statement from your first day post at SFBI? Perhaps you could tell us what kind of mix she used. Thanks,