I started using Lehmann's about a month ago, and here's the numbers I've been following. I been warm rising it, and using a folding technique about half way through rising. And i started sneaking in about 30g of SS, and some vital wheat gluten too.
flour 100% 364.95g
water 60% 218.97g
IDY 0.5% 0.06oz
salt 1.5% 0.19oz
oil 1% 0.13oz
sugar 1% 0.13oz
I started using Hungarian High Altitude flour, and made some great pies. The dough would stretch very easily, and had the oil worked right into it. It was beautiful. I mean I could stretch into a 20 inch pie with no problems.
But now, I can barely get a 14 inch. And the dough is really thick and bready. And full of patched holes.
And then I switched to KA AP, and the first couple of pies came out great and stretchy, but now they have been coming out dry. They tear when i try to stretch them, but before, the oil was worked into the dough, and they would stretch really easily.
I also started using bottled water about the same time I switched to KAAP, and the weather here in Arizona got a little rainy. Those are the only changes I can think of. The technique is exactly the same, except maybe a tiny variation in kneading or something.
What could cause the dough to suddenly just dry out, and not have that elastic-y, oily, rubbery appeal to them anymore.
Can a small variation in kneading affect the dough that much. Or can the humidity in the air.
IDK. What am I doing wrong?