Tom,
I've been trying to make a high-oil (4%) NY style using the delayed oil method of mixing. I've been targeting a total hydration of 60% (56% water + 4% oil) and I'm finding it actually feels a little stickier than I would expect a 60% water only dough to feel. I mixed with cold water - final dough temp around 76f.
Do you think this is because of the higher-than-normal oil amount? I know oil is a tenderizer but curious if it affects how the dough feels when using larger amounts.
