first sorry for my bad english
i have a few question
1- we don't have those fancy flour her .. high gluten , 00 , capoto , etc .. just all purpose , and bread flour i think its all purpose and they add some gluten to it
i try several recipe but all end very sticky , last one i leave it out for 8 hour and get good surface but inside the dough was like polish .. i have regular and 0.01 scale so the weight is correct ..
100% flour ,0.06 idy , 3% salt , 70% water
also in the past i used
100% flour , 64% water , 20 starter " polish " , 1% oil , 2% salt , 2% malt , 0.5 ady , 48 hours in the refrigerator .. sticky but not like the first 1
2- i read her 2 method .. let the dough rise in plastic page , container after we make hole in the laid to let the gas out .. do we have to make the same hole in the page ? isn't the hole in the laid will make the dough exposed to the air and make crusty dry surface ?
3- i knead by hand for 10 , is there something like " over knead the dough " ? normally i make it for 10 min , rest for 20 , stretch and fold , rest for 5 .. 3 or 4 times , cover it and let it for 8 hour at room temp .. any better method ?