In Martin's videos, the structure of the bread was already beautifully formed before he started the folding sequence. My dough was not, and it stayed a sloppy mess throughout the rest of the steps. I used a gram scale to measure flour and water. I used KAF Bread flour, and I did not add the oil to the dough. I suspect my initial mixing technique is at fault.
If I used my bread machine on dough cycle, would it help me to get a dough with a tighter structure?
If yes, how far into the mixing cycle should I be before I stop it? What should I look for in the dough as it develops?
I have a single paddle Sony, and a double paddle Zojirushi.

In an earlier post, you mentioned that salt was critical. I have Kosher, and coarse sea salt. Does the kind of salt also influence the quality and strength of the initial dough? Is there a chemical "why" for this?

• Reply