Can you guys help me sort my dough out? It's too chewy at the moment.
Current procedure is:
Half 00/half strong bread flour
2% fast action yeast
Autolyse - 20 min
Knead - 20 min
Fridge - 24 hours
Rise - 80 min
Bake - 2.5 mins
I use water at 25 degrees centigrade. I mix 3\4 of the flour, all the water and yeast and salt. Rest for 20. Then knead in the rest of the flour over 5 mins, and then knead it vigorously for 15. Then into a plastic container coated with a little olive oil. Then straight in the fridge for 24 hrs. Then take it out the fridge, leave it for 80 mins at room temp, then bake.
I have tried it with lower knead times...but I find that when I do, the dough doesn't stretch thin enough and won't windowpane. Have also tried it with 2 days in the fridge with lower knead times, but again no luck.
Pizza is tasty, but not quite there yet. I am using a UUNI pizza oven.
Will start using sourdough in a bit but don't want to do it before I get it right with the instant yeast.
Any tips on the procedure???