After an exchange of a few posts with member Pizza Napoletana in the thread linked to above by wheelman, I also wanted to do an experiment comparing the effects of a long classic autolyse (CA) (effective hydration) versus an extended fermentation (EF).
For the effective hydration (EH) part of the experiment, I am using an extended classic autolyse (CA)method of mixing the flour and water and allowing that mixture to rest for 5 hours in order to attempt to effectively hydrate the flour and then mixed in the salt and yeast.
For the (EF) part of the experiment, the flour, water, salt, and yeast were all very briefly mixed together at the outset and then allowed to sit for 5 hours.
At the end of the 5 hours, both doughs were given the same treatment and assessment of the dough was made at varying invtervals throughout the process.
Flour 100% Caputo Pizzeria 00
Water 63% tap water
IDY 0.04% for (EH) dough and 0.025% for the (EF) dough.
I started out by mixing the EH (effective hydration) dough, flour and water, briefly for about 1 minute just to get a fairly even mixture. I covered the bowl and allowed it to hydrate over the next 5 hours.
For the EF (extended or long fermentation) dough, I dissolved the salt and IDY into the water then hand mixed in the flour for about 1 minute to just to get an even mixture as before. Covered the bowl and allowed it to rest over the next 5 hours.
At the end of the 5 hours, I poked both doughs with my fingers and the EH dough felt softer. The EF dough felt just a bit stronger.
I then mixed in the salt and IDY into the EH dough and kneaded for it for a few minutes. I noted that the dough strength seemed particularly strong and I didn't see the dough visibly break under the pressure of kneading. I also kneaded the EF dough for a few minutes as well. Both doughs were rested for about 10m, and then give 3 cycles of folds every 10 min or so. Though both doughs felt similar in the hand I did noted that the EF dough was breaking under the pressure of kneading or folding.
At around 1130pm, I check the window paning of both doughs and both doughs look and felt identical at this point.
I let both doughs rest covered over night and checked them in the morning for work. I decided to divided and ball both batches at this point. Again I noted how similar look both doughs were. They looked identical, but when I went to ball the dough I noted the slight differences in how each balled up especially around the seams. The EF dough again, was breaking under pressure. I am contributing this effect to a lower quality of gluten development in the EF dough, as I did not notice this in the EH dough.
Both doughs were balled up and rested till about 4pm (~11hours). They had really flattened out like pancakes, so I reballed them briefly before baking at ~530pm. At this point both doughs seem to handle and ball up very similarly.
I went to bake up both doughs and noted a much bigger oven spring with the EH dough. Both doughballs are 245gm.
EH dough baked 1st at around a temp of 875 ish and baked for 55 seconds.
The EF dough baked around 850 for 1m15s. So just a bit longer.
Both pies ate very similarly in texture and the crust tasted the same. The only difference was the visible spring which I am contributing to better gluten development due to improved gluten development secondary to improve hydration of the dough.
EH pie - fresh mozz, sweet chinese sausage, garlic, cilantro
Pics 1&2 are of the same pie, just different angles.