I've been using the Lehmann calculation tool for a few weeks now, but I'm wondering if I'm doing it right.
Here is what I do for 4, 10oz balls: 56% hydration, .5% yeast, 1.9% salt, 3% oil, 2% sugar. I follow the calculated dough ingredients to the letter using my kitchen scale using grams.
After mixing on speed 3 of 12 for about 20 minutes in my stand mixer, I form into 10oz. balls and place in tupperware containers that have been misted with cooking spray. Then I mist the balls with cooking spray. Then into the fridge uncovered for 1 hour. Then I cover the tupperware containers and let set for 24 hours in the fridge. A side note, sometimes I place two balls into their own zip lock bag and freeze them. After thawing those, the same information applies.
After 24 hours in the fridge, I pull out the containers and here is where I have the question. I guess I expect the balls to come out round, just a bit bigger, but mine don't hold their form. They flatten out. Not flat like a pancake, but certainly not like I put them in. I'm wondering if this is 'normal' or perhaps there is something wrong with my calculation on ingredients, or procedure.
