Infoodel, I forget where, but in some of marcos advice a ways back he mentions that the dough will start to "give off" water as it matures, and certainly the dough does act wetter as is ripens and then goes past that point. That is the point where it starts to release water out of the gluten structure due to damage, and effectively the dough is too wet for its own good at that point in its life. Scott R brought up recently that a certain pizzaioli thinks that some of our doughs have spots that are too big and should be smaller and what I got out of that is that he thinks some we are overfermenting our doughs. What I am trying to say I think is that weaker dough makes these large spots happen more often, Not wetter dough. When the teacher says that this happens more often when you put it in the fridge, I assume he means to retard the fermention, and is pointing out the eventual overfermentation and gradual breakdown or the dough, where it actually loses its ability to hold the amount of water it originally did. Just my take on his answer. -marc
