The only "emergency" dough recipe that I am aware of that uses Caputo 00 flour and a bread machine (a Zojirushi) is the recipe given at http://www.pizzamaking.com/forum/index.php/topic,9876.msg85776.html#msg85776. Is that the recipe you used?
Is your bread machine also a Zojirushi"
No, it is a Mister Loaf. (Amusingly I wrote to the company in Japan to ask if it was possible to replace the ball bearings--my machine resides on the floor because it walks--and the nice Japanese gentleman who wrote back told me that my machine was last sold in the Americas in the early 1990s and I should take very good care of it because the parts weren't replaceable
). Coincidentally, it's my second bread machine; I wore the first one out!
The second time I took the dough out of the machine, it was quite warm.
Any ideas? (Not about what went wrong, there are too many variables for that). What I'd like is a suggestion of where to read about comparisons between KA bread flour and KA OO flour, so I can figure out how to change one of my other recipes.
And since I have your attention, Peter, I'd like to ask a question about yeast. Previously you have translated my pizza recipe(s) into one(s) which provide ingredients by % flour and also would accept a long rise in the fridge. Which I've appreciated enormously, but last time I asked my yeast question, no one answered, so I'll try again:
What would happen if I used a recipe with 3+ tsp instant yeast, but also left it for a long time in the fridge? I understand that a long rise needs
less yeast, but not what effect the yeast has on the dough. I.e. what happens when one uses too much yeast?
Thanks for your insights,