I agree that the 8 day fermentation dough was close to over fermenting. I noticed when opening the dough it felt like little honeycomb structures in the dough. Was that what you are talking about when you said my gluten structure was weakened by the protease enzymes attacking the gluten structure?
I added the picture of the deli case so you could see I kept the dough in the bottom right hand corner to keep it as cold as I could.
Yes, I can now see how the cold dough handled better than the warmed up dough. The first dough ball I tried just wanted to tear, so that is why I just tried it right out of the deli case.
I would like to try this experiment again. I would like to try with adding IDY either later or at the end and still go for an 8 day fermentation to see what the results would be. Do you think I should lower the IDY any more at this point?
Let me know which you want me to try to get the best results.
I did really enjoy the taste of the crust. It was much better than my one day fermentation.
Yes, the honeycomb characteristic that you mentioned is common with an overproofed dough. Also, the dough may feel a bit wet and clammy, which is caused by water in the dough being released from its bond after the prolonged fermentation period. I believe that the lighter crust color was also an additional effect of the overproofing.
I think I would try the late IDY addition method with an 8-day dough as your next experiment. If you look back at the posts on that subject in this thread, you will see how I used the IDY late in the dough making process. If using dry ADY is of any interest to you, the last time I used that method was with an 8-day Papa John's clone dough at Reply 48 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg64308.html#msg64308
. In that case, I simply added the dry ADY to the flour.
I meant to mention earlier the possibility of adding some sugar to your dough formulation but waited to see how you used the IDY. In all of my experiments with long-lived doughs in this thread, I did not add any sugar to the dough. In looking at your photos, I thought that adding some sugar would help provide more crust coloration. In retrospect, I believe that that made sense because of the way you made your dough with the IDY being used in the normal fashion. However, for your next experiment, I would not add any sugar to the dough. I would rather see the results before addressing that issue.