thanks The Dough Doctor. I haven't had time to get litmus paper but will have results soon.
scott123, but distilled has a neutral pH so I don't think it'll make a difference.
Looking forward to your results buceriasdon.
Peter, in the manual they recommend using the included pan. I tried that once, to experiment, it just ended up warping the pan because it's so thin. They recommend cooking on it but I tried to preheat it like a stone. When using the Emile-Henry stone, I preheat it to a temperature between 500-600 as measured by my IR thermometer, usually ~30 minutes. It can get very hot, at least on the surface, one time it was in the mid 600s. For making the dough, the majority of the time I do the following:
1. If using ADY, put yeast in amount of water called for by recipe and a sprinkle of sugar, stir. If using IDY I put yeast in with step 2.
2. Put all dry ingredients into food processor (sugar included), process for a second.
3. Put in vegetable oil or any other non water liquids into food processor, process for a second.
4. Slowly put in about 1/2 the water while processing. Let it sit for a few minutes to absorb the water.
5. Pour in the rest of the water while processing.
6. Once a ball is formed, process in 5 second increments until the dough looks smooth, removes itself from walls of bowl. Check with window pane test.
7. Continue to process until a successful window pane test.
The balls are then cut, put into a ball and each put in a plastic ziplock bag. The bag is then put into the fridge overnight and taken out the next day, still in the bag, until a few hours prior cooking.
Examples of dough recipes, all using KASL flour:
Veg. Oil 3%
Each ball ~160g
Olive Oil 2%
Each ball ~135g