high hydration questions
Hello, I have some questions/observations about my high hydration dough which I'm finding a little difficult to get structure from.
After autolization I stretch my dough in a bowl with we hands. I find the dough comes up to a nice elasticity really quite quickly. I can pick it up and it will cling to the bowl but come off in one piece. However, it happens so quickly and I always think I need to continue building that strenght.
But when I do that, the dough tends to then 'collapse' and lose it's smooth elasticity and become mottled and very stick and, frankly a mess.
Should I stop tampering as soon as I get that smooth surface and elasticity? Is there such a thing as destroying that structure by working it too much? It's just that I have seen videos which show people endlessly grabbing and stretching small bits as they go round. It doesn't seem to work like that for me. I seem to be able to fold it four or five times and I have good structure. Is that right?
Also, what's your view on mixing in a mixer with a dough hook? Can that replace the initial fold? Is there any benefit to it? How long should I mix for? In the videos of bakeries it seems to go on for a while. When I have tried it the dough hook seems to just go through the dough rather than scoop it into a satisfying ball.
Any help on these questions gratefully received.