If you have a mixer and thermometer you can make some nice developed dough. First start mixing your ingredients and cold water (10oC-15oC) in slow speed, once all the ingredients are mixed in a little bit, start mixing it in a fast speed for 3-4 minutes. Use the thermometer to check the dough temperature: for yeast bread, 28oC is the best te
mperature for the yeast to grow and build up enough gluten; for bread that use sourdough starter should be 26oC, we don’t want it to develop too fast because we want the sour taste to build up slowly in the dough. You can also test the gluten matrix (I also call it window test), which mean take a small piece of dough and try to stretch it as much as possible so that it is a bit transparent, you should be able to see through the dough. If the dough breaks apart once you try to stretch it then it is not mixed enough, which I call it under mixing the dough. If you mix the dough over 30oC, it will be too hot and become sticky and slack (slack means it is not standing up to its shape), which I call it over mixing the dough.