Hello all. I love the dough calculator and all of the information on this site. Thank you all for that. I am interested in making a pie without delayed fermentation. Ideally I'd like to make the dough, kneed it, let is rise once (for approximately an hour), and then stretch out the dough by hand. I'm gunna use approximately 200 grams of flour and a hydration level of 70%. Am I crazy to use a teaspoon of IDY? Is that really too much? Or do folks using the delayed fermentation simply use less because it has time to work? Thoughts please.
Cheers - Carson
P.S. I'm upping my hydration level from 65% to 70% to try to get some big fluffy bubbles in my crust.