Italian 00 flour and machine mixing
On the weekend I tried making Niko Romito's potato and semolina bread. The one Alfanso suggested in the no comfort community bake ;-)
My flour was Italian 00 flour - this one - which is around 10.7% protein (the packet says it is like a T45), together with some semolina and some potato. This flour did not react well to my machine mixer.
I had a fairly strong flour after autolyse, and the hydration was lower than his recipe, around 62%. I thought to develop some gluten strength in the mixer, but it seemed to just result in a soupy gloop and all of the initial elasticity was completely lost. Gave it 10 minutes, keeping the speed slow, but could see the puddling become even more pronounced, and rather than seeing a clean bowl it just got more and more puddly.
I actually repeated this with another batch (call me determined, or stupid) and after 1 minute, on the very lowest speed, I could see that something bad was happening to the gluten and it was breaking down again, just like the first time.
Is this a known problem with these sort of Italian flours?