Peter, Chau, et. all
As always Peter is spot on with the recipe. I used a small fudge factor, when talking about JT's recipe, to avoid being overly descript about exact ingredient weights. I took this liberty to not hijack the thread (even more than I already have). The exact weights are as follows. HG flour (100%) 500g, Water (72%) 360g, Salt (2.5%) 12.5g, CY(.4%) 2g, oil(1%) 5g.
My newbie decision to quadruple the cake yeast, resulted in a blown dough tonight. More specifically, the two remaining dough balls with no oil were overly flat and wet. The one remaining recipe correct dough ball with oil still looks pretty good. Probably the 10 hours in the garage at 80* that did the dough in. Blown tonight, overfermented last night when cooked. Result = none. No one complained tonight with three pieces going out as a protein supplement to supper.
The end result of the blown dough will be found shortly at the October Monthy Challenge post :