I don't quite understand how you did the solution of a tiny bit of IDY and a larger amount of water. Did you add flour as well?
I was afraid someone would ask.
I used tiny amounts if IDY. 0.009g in the polish and 0.070g in the final dough (overall 0.025% of the total flour). The polish was made to be 25% of the total flour. I do not trust my scale below 2 grams or so. Therefore I made a solution that would provide the smallest amount of IDY I needed at about 2g of the solution. As follows:Solution
IDY, g Water, g Total Solution, g g IDY/g Solution
1.5 335 336.5 0.0045 Solution Additions
Item Fraction IDY Flour, g IDY, g Solution, g
Total Dough 0.00025 316 0.079 17.72
Poolish 0.00025 36 0.009 2.02
Final Addition 0.070 15.70
I just added the solution water in with the poolish water, and later in with the final dough water (accounting for the solution water in the overall formula). To make the solution I just added put 1.5g IDY into a put jar, added 335g of tap water and shook the hell out of it. Seemed to work fine.
That sounds right, but how do you gain extensibility when you gently hand knead?
I tend to think of extensibility as a term to describe how easily a ball opens up when forming the skin. This dough was, in fact, pretty extensible. I've had extensible doughs that didn't exhibit the rim rise, at these temps., that my more gently handeld do. Using the Tartine Method, I always get a huge rim. This dough was just gently hand kneaded (no stretch and fold) for maybe 5 min. Why, the big rise? Not sure. Maybe a balance between gluten strength and dough, well, I guess extensibility is the right word.