So these are the second 2 balls I made in an experiment to find out exactly what the effect of "over-kneading" will do to your dough.
I beat this dough to a pulp for 50min in my KA.
The first 2 were baked at 7 days, I was going to bake the second 2 at 10-11 days but time was not on my side and it ended up being a full 2weeks.
I could tell from the bake that the yeast were running out of fuel by the coleration and the pies didnt brown up quite like normal. I will say though that the taste was outstanding. About exactly the same as the 7 day dough.
These are the first 2 doughs I have taken out past 4 days and I must say that the extra time is totally worth it. I dont know if I have the proper culinary vocabulary to describe it but I will try.
Its seems that there is something in the flavor... a richness,complexity and depth that I have not experienced in the 1-4 cycles. I like it..I love it.
But the really great thing is, 1) The over-kneading, it did not have nearly the effect on the dough that I would have thought. At most I would say maybe a 3-5% extra chew which I happen to like. This is good to know as one could use this I would think if working with a flour with a lower gluten %. 2) The usable window for this dough is quite wide. I would say that it could have been used as early as day 5 or 6...probably 6.
I believe the long slow ferment loosened up the dough naturally from being the over-beaten rock that it was the first few days. Im sure it also helps that the hydration was 55% with a low yeast%. 3) I expected a puddled mass that would be flowing like honey thru my fingers but was suprised to find out that the dough was very nice to work with. I could pick it up and put it over my fist to do the stretching without problems and zero tears. It even still had an amount of elasticity to it.
All in all this is a very forgiving dough with a wide window of useability.
See this thread for pics of the 7 day and more info on the recipe.http://www.pizzamaking.com/forum/index.php/topic,8699.msg75345.html#msg75345
Pics in following posts.