After another 10 minute rest period, the dough mass is easily stretched to fill the pan, and stretched and folded.
Rinse and repeat - two more stretch and fold sessions, and this dough was ready to be divided, reballed and left to ferment in the fridge for 24 hours.
Here's the formula I used this time around (less hydration than the formula in the OP, and IDY instead of CY):
Divella Semola rimacinata di grano duro (100%): 800.26 g | 28.23 oz | 1.76 lbs
Water (80%): 640.21 g | 22.58 oz | 1.41 lbs
IDY (.5%): 4 g | 0.14 oz | 0.01 lbs | 1.33 tsp | 0.44 tbsp
Sea salt (2%): 16.01 g | 0.56 oz | 0.04 lbs | 2.87 tsp | 0.96 tbsp
Grapeseed oil (1%): 8 g | 0.28 oz | 0.02 lbs | 1.78 tsp | 0.59 tbsp
Total (183.5%): 1468.48 g | 51.8 oz | 3.24 lbs | TF = N/A
Single Ball: 734.24 g | 25.9 oz | 1.62 lbs
I actually made 2 balls of different weight - one weighing 600 grams (for pizza
), and another weighing around 820 (for bread). I lost a bit of weight due to unaccounted for bowl residue
Serpentelli - I'll be sure to post pics as I move along, making sure to include pics of the dough as it ferments in the fridge, proofs after final shaping, and the dutch oven technique. Time to go for a jog with the dog! Happy Saturday to you as well!