I bought 2 types of tipo 00 (red) .
One is caputo, the other one is from a local supplier to the F&B industry where I live.
At 60% hydration, both doughs where quite wet. (I didn't use the planetary mixer this time around but did it by hand and used the stretch/fold method 3x, 10mins apart each time)
I matured the dough for 72h in the fridge, balled (right after taking the dough out of the fridge) then proofed at room temp for 4h then baked.
The balling was difficult given the wet texture of the dough and the stretching made me believe my dough was hydrated at at least 70%.
Anything I did wrong?
- shall I ball the dough at room temperature after the bulk fermentation?
- I find my dough balls have a tendency to form a "skin" when proofing at room temperature, is that normal?
I attach some pictures of the better pie