ok so yesterday i did a batch with only Fleischmann flour.
I did a 60.00% hydration 0.15% IDY 2.50% salt
that comes out like this
Kneaded for around 15 min, autolyse for 20 min , then hand kneaded for 3 more min.
Placed in a sealed container with a wet towel on top of the dough. Proof for 12 hours , room temp 25C . Then, made them into balls, rested for another 3h.
placed into the fridge for 3 more hours because wasnt going to use them imediately. Off the fridge 1h30m before actually baking.
The dough was over elastic. Opening the dough was a tough job. I would stretch and stretch, and the dough was going to find his way back into a very tiny round disc.
tearing wasn't really a problem, but i feel it could be better.
any tips ?