This was a high hydration dough and I went about handling the dough something like preparing bread in the Tartine Bread book, with different stretch and folds at different times. I did two stretch and folds Monday evening and another two stretch and folds Tuesday morning. One before I went to market and one at market. I also did another experiment with the dough for the pizza I made yesterday just to see what would happen when mixing at high speeds in my Kitchen Aid mixer. I basically wanted to see if mixing at high speeds would destroy this dough. I really didn’t want to destroy it, but wanted to see what would happen. After the dough was mixed together I turned the mixer on my highest speed and watched how the dough was coming away from the sides of the mixer. I hadn’t added any salt or oil then. All of a sudden the dough became really liquid again. I then turned off the mixer and added the salt and finally the oil. When the salt was added the mixer started picking up on the hook again. Then I only mixed on speed 3 until all oil was incorporated, and even hand kneaded a little of the oil in.
From all the experiments I did with milk kefir before, I knew it could rise any dough, but milk kefir does rise dough slower than other starters or IDY. I think, but don’t know, that is why this dough could be left out at room temperature so long. I think one of my other starters could have also given about the same results.
I don’t know what would have happened with the alveoles, if I would have baked this dough on the deck of my oven. It is always a guessing game, when doing anything with dough. The pizza was baked at around 565 degrees F. in my steel deep dish pan.
This is the formula I used.
http://www.pizzamaking.com/forum/index.php/topic,9946.msg122397.html#msg122397
and
http://www.pizzamaking.com/forum/index.php/topic,9946.msg122436.html#msg122436
Norma
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