Makes sense that the IDY would provide more lift but it intrigues me that there would be no difference in oven spring considering a 100% difference in rise. I have been interested lately in doing a similar test. Making dough with an under vs fermented vs well fermented dough (all from the same batch) to see if there is a difference in ovenspring.
It sounds like you were correct in that your original dough was just overfermented. I'm curious to know the differences in dough expansion rates of the original austrian starter dough vs the recent unwashed starter dough.
Did it originally take 16 hours to double? Then you proofed it another 4 hours I believe.
With the current unwashed starter dough, did you ball it from the get go and just used it once it doubled in 13-14 hrs or was there some proofing time after the bulk?
I guess im curious to know if the 2 doughs behaved differently given it was the same starter. Did they both doubled in volume at different rates?
Yeah I agree that it is suprising that the greatly expanded IDY dough did not exibit more oven spring.
It seems to me that the factors that are reproducibly delivering increased oven spring are
1. ideal gluten level: strong but expandable.
2. Stone temp: the puffiest cornicione is always the hottest stone temp given the same dough conditions.
3. adequacy of fermentation: ie there don't have to be a lot of big bubbles but there have to be a lot of bubbles to expand with the blast of heat. ( I think BillSFNM's 9 day russion dough crumb is the most beautiful example of this phenomena.)
I agree with your conclusion about the last dough being over fermented. I just don't know why. I am truly at a loss when it comes to the starter. Possible reasons for the change in fermentation levels were
1. that the starter was magically healed by the last feeding of caputo prior to putting it back in the fridge. (unlikely)
2. That a slightly longer fermentation time had an exponential effect on the degree of fermentation.
3. the temp was about 3 degrees cooler at room temp this time around.
4. some factor that I have not even considered. (likely
I terms of the doubling time for the last dough, I wasn't continually watching it so I guess its possible that it doubled much sooner and plateaued at that level for several hours.
With all three doughs; 1. IDY Nasa dough, 2. unwashed austrian starter dough (ie the exact same starter as last time), 3. the washed austrian starter dough, I did the same thing; 13 hour bulk rise, then ball and proof.
The only difference is that since with the 20 minute autolyse and 20 minute post mix rest each dough finished about an hour after the prior batch, I retarded the balls of the IDY dough for 2 hours, and the unwashed dough for 1 hour in the fridge, so all three doughs would have about the same time to proof at room temperature (3-5 hours).
The thing that I am really struggling with now is that the 1 minute pies look so much better to me, but the 2-3 minute pies taste so much better- More crunch but still tender in the crumb no gumminess or doughiness.
I have so much left to tinker with to get this right.