After reading the post of TXCraig1 and others, I am experimenting with RTF dough after years of using CTF doughs.
My typical CFT dough has been:
flour 100% (35% Grain Craft and 65% Ardent Mills)
water 65%
voo 2%
salt 1.75 %
sugar 2%
IDY .145 for 72 hours at 40°
I follow Tom Lehmans dough management procedure, except I mix for 1 1/2 minutes rest the mixing for 15 minutes or so and then mix for 3 1/2 minutes while adding the oil.
finished dough temperature typically 78°
typical dough ball weight 12.25 ounces
Firmament stone at 500°
I used this recipe on my first RTF and dough balls were very sticky and flat as pancakes and produced a very tough finished dough. Basically a failure.
Second experiment same dough recipe, but reduced water to 60% and IDY to .010% for 27 hours at 76° (21 hours bulk + 6 hours dough balls) I built a cabinet specifically for RTF pizza and bread.
Dough balls not as sticky but not as smooth as I get with CFT dough. picture 1
Dough balls collapsed to near pancake. picture 2
But, dough did stretch out to 16" x 13", picture 3, browned nicely and tasted very good, crispy and lots of flavor. picture 4
On the right track BUT:
Since the dough balls were very firm originally, is the dough ball collapse typical? I have DoughMates boxes and usually get 4 - 5 CFT balls in 1 box.
I could use tupperware containers, but I am thinking there is something wrong with my dough management.
What is the window of usability with RTF? I have done parties using 5 to 15 CTF dough balls over several hours and that might be a challenge with RTF.