Hybrid Reinhart Dough Mixed in UBM 6/04/2011

I made dough in the UBM.  This time I made enough dough for two dough balls using the formula John (fazzari) set-forth at Reply 27 http://www.pizzamaking.com/forum/index.php/topic,13697.msg140122.html#msg140122, except I decreased the amount of IDY to 0.25.  I plan to bake one of the doughs on Tuesday.  The hybrid Reinhart did mix well in the UBM (circa 1904).  I only did a couple of stretch and folds on the finished dough (it is still kinda sticky) and will see on Monday if I need to do anymore stretch and folds or reballs.

Picture of dough in UBM and picture of one dough ball in container.

Norma