If you don't mind, can you take a look at my work flow of making Neapolitan dough. I seem to be consistently over raising the dough.
62.5 % hydration
255 gram balls
68 degree water, I hold back just back a ½ cup of water Mix yeast into water and add it to my Mecnosud IM8 Spiral mixer. Put ¾ flour into bowl and mix, as it starts to mix I add all the salt.
About 6 minutes later, I do an autolyse for 20 minutes. Add the additional ¼ of flour, once it starts mixing I add that ½ cup of water from earlier because it seems so dry. Mix for approx. 7-10 minutes. Onto the kitchen table, knead it a few times, rest for 5 minutes, knead it again 2-4 times. Bulk ferment in basement in my small artisan dough tray with a second tray on top acting as a lid at 60 degrees for 12 hours. Bring it up in the morning, and it completely takes up all four side of the dough tray. Scape out, (this is the questionable part) and knead it again a few time to make it smaller and manageable. Cut it into balls and into the doug trays. (At this point, I could already see air bubbles on top of the balls I just rolled) into the fridge at 40 degrees for 24 hours. Last time I made dough I had taken the treys out 6-8 hours before baking, next time I will look and them and decide if they need that much time to rise more or less. The pies taste good, but they are hard to work with. Next time I will follow with pictures.
Do you think anything is way out of the ordinary in my work flow?
Any reason for the air bubbles forming so quickly?