I've undermixed doughs, I mean way undermixed doughs....but I was wondering about under "folded" doughs. It led me to this experiment:
The same formula as above:
Put all ingredients in bowl. Mix one minute with paddle. Rest 5 minutes. Mix 1 more minute with paddle. Stretch and fold dough....rest 5 minutes.....stretch and fold dough......scale, ball, refrigerate.
My plan for this dough is to stretch and fold the dough ball (instead of a reball), and see what the results will be.
The following dough was 65 hours old when baked. It was stretched and folded 24 hours prior to bake....by the way, no more reballing for me.....folding the dough makes more sense, since the folds are parallel to the floor, there are no longer any thin spots when stretching it out, the dough is beautiful to work with. Another thing I noticed, steam was billowing out of the top when I pulled it from the oven...was this a fluke ....I don't know, will test another dough tomorrow. The pizza was one of the best I've ever had in regards to tenderness.....it was still tender 90 minutes after baking....it wasn't as crisp as I like, but I am certain if I fold the next dough a little closer to bake time...I will have crisp tender dough. An excellent pizza was had by all today.