I was just curious,I'm used to doing cold rises,not room rises.
I made a doughball to make two,14 inch doughs.After they kneaded in the bread machine,I took the dough out,split them in half,and balled each.One went into the fridge for an overnight rise,and the other went into a bowl,covered,and sat out on the counter for about 4 hours.
The dough on the counter,looked very good,and had risen some.I went to use it and it was a very extensible,super easy to open dough.In fact,it was a bit too extensible,It grew so large when shaping by hand I had to put it down on a 16 inch screen and it might have gone 17 or 18 with no effort.
It was NOT deflated nor overfermented from what I could tell,when I first took it out or began to shape the circle first before lifting.I would not think 4 hours would be enough time anyway.
I was planning on stretching to 15 to bake on the stone,but it was too big in the end and I had to put it on the 16 inch screen.It was a bit larger than 16 inch and had to push the rim back on the screen to make it fit.
The dough formula is 65% KABF,2% salt,and 1/2 tsp of IDY.No oil or sugar was used.
I had meant to do a 62% hydro,but after I had the dough kneading,I checked the paper again and realized I was a bit higher,but I can handle the dough if its sticky.Oh,room temp was 70 degrees.
Is this normal and thats why many of you re-ball the dough? Or is there another factor.Just curious.Thanks.