I tried my second batch of dough with the electrolux mixer, but this time I used caputo pizzeria flour. I know this is a tricky flour and I am totally new to this whole starter thing, but I am baffled by a few things.
Like my last experiment, I tried two versions of the dough. One was a 18 hour room temp rise at roughly 77 degrees, and one was a 24 hour fridge rise dough. I used a full size version of pizzanapoletana's recipe, but with a splash of olive oil after a 20 min autolyse, the smallest amount of ADY I could (just a few grains), and 55 grams of salt instead of 45. I brought up the amount of salt because I knew the temp in my apartment was a little higher than the 60-65 degrees that pizzanapoletana recommends. I did end up mixing way longer than I should have, probably close to 35 min at the lowest speed, with a 5 min break towards the end. I was really taking my time while adding the flour. I am still figuring out this mixer. When the dough was finished it was 82 degrees.
The room temp rise dough had a nice amount of spring to it, but my fridge rise dough didn't really have any. It was flat and gummy. I have come to expect that it will not rise while it is in the fridge, but why is there so much less lift in the oven than the room temp rise dough? When I pulled the dough out of the fridge I let it sit for about an hour close to the oven where it had a chance to come up to room temp before cooking. Does anyone know why my room temp rise dough has so much more spring than the fridge dough?
The other thing I can't figure out is why my dough is so sour. Even the fridge dough, but especially the room temp rise dough has a REALLY strong sourdough flavor, and I even thought I was using the dough a little early. I would cut back on the starter, but I need as much leavening as I can get. I did have a small mishap when I was starting the cultures where I didn't feed them enough, and I had to "wash" them. They did smell bad before I washed them, and hootch appeared, but it has never been on the bottom, or in the middle, so I was assuming that the culture had not been contaminated. Maybe I am using the culture at the wrong time. I have been keeping it out of the fridge and feeding it for a long time before using it. I keep feeding it until it is actually flowing over the top of it's container. then I stir it down, weigh it, and use it. Is it possible that the culture is too active when I am using it?
These are pretty much the same problems I was having with my last batch of dough, except now with the caputo and a better oven the flavor is totally there. Any advice to help me fix these problems would be much appreciated.