I saw your post about using IDY in a VCM in the other thread and have a question about that.
In my store with a planetary mixer we hydrate the ADY in 100 degree water and the dough comes off the mixer at about 85 - it is perfect for us and it bakes exactly the way we want.
In the store with a VCM, we found that using 100 degree water for the ADY the dough would come off the mixer at about 95 degrees by the time the dough is mixed. Trying to get the dough to come off at 85 we’ve found we have to use significantly colder water in the 60 degree range. The dough is significantly tougher than at our planetary store, doesn’t quite bake up the same and it much more difficult to work with (lots of snap-back.)
Could switching to IDY fix these problems? What suggestions would you have for getting the same results on the VCM that we get with our planetary?
Thanks in advance!