Developing good gluten network

[Sussan Estela Olaya]

Hi, @djtal7m

Tell us where you are writing from so we could help you find an online store near your area where they sell the type of flour that the teacher uses.
I think a Kitchenaid mixer is for smaller amounts of dough because if you make a full pizza dough recipe your mixer will overheat.
You also have the option of combining the kneading, one part you can do by hand and the other part in the mixer.
I work in a hotel where they have a bakery section and I usually see the bakers putting ice on the dough when they are preparing it so that it doesn’t get hot.
They put half of the liquid in the dough but in the form of ice.
I don’t know if that tip can help you.
Greetings.

[djtal7m]

I’m using this flour for the croissant dough, I divide the recipe in half so it can fit my mixer without any issue, I’m living in Israel and I can’t find to buy t45 flour even online order, but the flour I mentioned have the same or close enough characteristics as he said in the video of the making the croissant dough

[Sussan Estela Olaya]

Hi, @djtal7m

The flour you are using is fine, it has 12.5% ​​protein.
Remember that when you work or knead the dough too much it will have a negative result since the protein networks are broken and the elasticity of the dough is lost.
As a tip, work your dough and from time to time check its elasticity and when you reach the desired texture, stop kneading.
Greetings.

[djtal7m]

Ok, thank you for the advice, and the last question is, when I use my kitchen aid mixer, it warming my dough, I putting cold ingredients as he said in the video and also I freeze the bowl before I start mixing, how I can prevent overheating the dough while mixing?

[Sussan Estela Olaya]

Hi, @djtal7m

If you can avoid overheating the dough, you can do what you tell me in your message and also add ice water to the dough, that will help the dough not to heat up so quickly.