Dough Temp with Intensive Mixing
The dough mention was an enriched sandwich loaf by TX Farmer. The only tweak was a 5% PFF was added to the formula.
The Final Dough Flour was kept overnight in the fridge (~38-39F)
The Tangzhong was also refrigerated overnight
Final Dough liquid was cold milk
And the whole eggs were are cold
The above was mixed intensively for 28 minutes at various speed. Estimate average speed at 5-6 on a ten speed Famag Spiral Mixer. The final DT after mixing was 73.4F.
I'm not sure how this would compare to a planetary mixer such as a Kitchenaid, but thought this info might be of interest to others.
By the way - according to TX Farmers instructions, the dough could have gone a bite further. The gluten was extremely well formed and beautiful. One day I really need to push the machine kneading to completely over worked. Won’t know how far you can go until you go too far.
HERE is the link to Bread. One loaf baked with the cover on the other with cover off.