I have already read the other posts about the autolyze method, but I am not sure if they specifically address my questions.
Last night I followed the Master Dough Without Starter recipe (page 48 of The Pizza Bible) as follows:
453 grams of flour (403 grams of Tony’s California Artisan Flour and 50 grams of Rye (added Rye because I wanted to experiment with the texture and taste)
200 grams of ice water (38 degrees). Note that I added only 200 grams instead of the full 225 grams because earlier attempts at autolyse resulted in very wet dough, so I decided to try holding back a portion.
Using my Kitchen Aid with the dough hook, I mixed just these two ingredients for 1-2 minutes on the lowest speed setting. I tried to get as much of the flour mixed into this water.
At this point, the dough looked ragged, not a smooth ball that I would normally see without doing the autolyse method. I let the mixture sit in the mixing bowl covered with a plastic sheet for a full two hours.
After two hours, the dough looked like it absorbed the water alright, but it was not a smooth ball. It still looked ragged and was a bit lumpy.
I proceeded with the recipe as follows:
I added 9 grams of diastatic malt
I added 4 ½ grams of active dry yeast which was mixed with 70 grams of water (80-85 degrees) for about 1-2 mins on the lowest speed setting.
At this point, the dough became very wet and a bit hard. I don’t ever recall seeing this when I used the non-autolyse methods.
Added the 9 grams of salt and mixed for 1 min.
Added the 5 grams of olive oil and mixed for 1 min.
I moved the dough to the marble work area and stretched and folded, and kneaded it the best that I could. I could feel the lumps in the dough.
It was placed in the refrigerator for bulk ferment. After 9 hours, I could see very good air pockets in the dough, but I can still feel the lumps
Any specific suggestions on what I should have done differently will be very much appreciated!
For example -
Should I have mixed the water and flour differently? By hand?
How should the dough have looked after that initial mixing of just flour and water?
Should I have added the full 225 grams of water?
When I added the yeast, did I need to add that 70 grams of warm water with it or should I have withheld that as well?