Tonight I made 2 Pizzas in my FGM 700, both cooked with a floor temperature of 850 or thereabouts. The pies came out very good, especially for only my second try with 00 flour at high temps, but I did have a stretching issue with the doughs, for the first time in a long time.
I suspect it is my workflow since that is what changed, along with the flour. I usually follow Jeff Varasano's work flow and bake at 700 or so, usually with 80% KABF and 20% Caputo. I typically wait until day 2 or 3 of CF.
This dough was made with my sourdough starter and a long RT ferment. The dough formulation was:
100% Central Mills 00 flour (first time using),
2.25 % starter (50/50 water/flour, water included in total hydration calculation, flour included in flour total)
My workflow followed the process taught to me in the book "How to Bake Bread", by Emmanuel Hadjiandreou (terrific book and so is Emmanuael)
Combined all ingredients in a bowl, stirred together with a dough hook until it is a shaggy mass - no dry spots
Cover and wait 10 minutes and then stretch and fold. The stretch and fold is through 10 quick motions, each after rotating the bowl a bit - takes about a minute altogether.
Repeat the cover, wait, stretch and fold 3 more times.
I then neatened the dough into a ball and covered it, and left it to ferment all day and night - 24 hours.
At 24 hours, I split the dough into two 260 pieces, balled them up and put them in oiled, covered Glad containers.
I cooked the pizzas about 7 or 8 hours later. Although the temperature fluctuated a bit, it stayed mostly at around 69 degrees. I took it outside (62 degrees) for 2 or 3 hours because I was worried it may have been fermenting a bit too quick (probably did not really have to worry about it).
When I follow Varasano's workflow the dough is very extensible - it is very quick and easy to open up the dough into a full size pie. Never fights, very "floppy."
This dough required about 3 minutes of cajoling to get it to stretch out to full size. The second dough got a little tear as I, in a very determined way, worked it open.
Perhaps too many stretch and folds (although it took that many, 4, to have it turn into a nice silky dough ball)? Not enough waiting after balling? More hydration? Mix the dough follow Varasano's method and then room ferment?
I do want to experiment more with room temperature fermentation, so I am determined here.........