Well.. i can see that wetness, yeast (to some degree), gluten incorporation, expansion and heat are all crucial factors and related in various forms to the rise and spring of the dough. Although the methods and amounts seem to vary from poster to poster and ideological and philosophical differences seem even more pronounced which can be confusing for a NOOB of my level.
To myself, one interesting thing that stuck out was varasano's website photos of his dough that was stretched. My dough is look very much like one of the first photos he posts where the dough has a very cellulite texture with holes and I wonder if that indicates my dough is not incorporated enough? Especially the dough I was using last night had some holes between the strands/mess network when I hand stretched the dough out. Not smooth. Any ideas?
The dough was taken out of the refrig after 3 days in there and allowed to stand at room temp for about 40-50 min where I worked with it slowly. I usually take some flour and put it on the surface of the dough since it's really sticky when it comes out of the refrig after that period of time.
