 Re: Question - proper mixing order
sssmasi:
All the water, 70% of simmered flour, all the preferment (if used) mix two minutes in first speed, rest by 15 to 30´ (autolyse).
After that, the left flour is mixed, then the salt and finally the oil.
Knead by hand in a floured surface until the desired consistency is achieved.
Divide the dough in balls weight and left to rest (refrigerated) by 24 to 72 hs.
Good luck.
Luis |