Using mixer makes dough "runny" even w/ stretch and folds. why is that?
I've been making SD via the Tartine method for 4-5 months. I recently got a fancy Ankarsrum mixer for my non SD baking. I've been doing some experiments with running my SD dough in the mixer for 5-7 minutes before the 3-4 hours of stretch and folds, and I've found the mixed dough to be much more "runny". Not like quite pancake batter, but it has a much harder time holding it's form. It also seems much wetter to me, even though the amt of water isn't changing. I have to use much more flour when shaping the loaves with the "mixer" batches. Also, when it comes out of the banneton the "mixer" batches are far more liquid, and pool out much faster. Even after an overnight proof in the fridge.
When doing the stretch and folds, the mixer batches stiffen up a bit, but when coming back 30 min later they are back to runny form, whereas the normal S&F batches seem to hold their shape better/long as the S&Fs continue.
But it does look like the oven spring is a bit better with the "mixer" batches, but I'm not confident enough baker to know if that is related.
So, what is the mixer doing to the dough?
The details :
I've made both batches identically with only the addition of some mixer time (Ankarsrum roller & scraper).
100gm starter (100% hydration) into 350gm warm water
Mix in 450gm bread flour (KA) 50gm Whole Wheat (KA)
Mix to a shaggy ball. Autolyse 40 min
Add 10gm salt & 25gm water
Combine OR mix in mixer for 5-7min.
Start Stretch & Folds every 30 min for 3-4hours.
Pre-shape & bench rest 30 min.
Shape and into Banneton. Into fridge overnight (~14-18 hours)
Both version taste great though….
Thanks in advance for any wisdom imparted,