So…the second try with the starter didn't go so well. I tried an extended, room temperature dough with the Ishcia and it was a disaster. When I tried to stretch the skins, the dough just ripped apart. Imagine a poorly knitted, loose piece of lace with large holes! I ended up making a small loaf baked at 750 deg for a few minutes and one very odd shaped, patched up pie. On the plus side, the dough tasted great. Here’s the deal…..
Flour: 100% Caputo
Starter: 5% of total dough weight
• Mix, rest about 10 min.
• Knead with dough hook (Cuisinart) 8 min.
• Bulk rise 70 – 72 deg. 20 hrs.
• Ball. Then 72 deg 3 hours.
There are a couple of things to note. The Caputo (which isn’t that old) had dry clumps in it. I broke them up while sifting and weighing. The flour worked fine last week. The starter certainly seems active. I took it out of the fridge, feed it, and in 1 1/2 hours it had risen about 4 inches. After 20 hours, the dough had easily quadrupled in size. The photo below started as 540 grams. After balling, the dough went wild again. The photo below shows the balls after 2 hours.
Any thoughts on why the dough just ripped up while stretching? Is it just blown out from to active/long a fermentation?