Conclusion:
The final bake here with the last of the fresh yeast I had, had been used for a last experiment. I was still puzzled by fermentation quality since it's one of the big factors to developing the highest quality dough, that is also highly digestible and very tasty, crunchy and soft at the same time. Made this dough with only 00 white flour at 90% fermentation. I've reduced the dough development process by hand to a minimum, counting on the double amount of yeast I had. This combined with me also making a mistake... that is starting to make dough at 11 PM. After finishing the simplified process, trying to now shape the dough into a nice bubble before going into the fridge, I realized... it was still the consistency of
British stew
... so I decided to give it a 20 minute rest and I should rest myself a bit because it has passed midnight. I woke up at 4:30 in the morning by the smell of beer
The dough started to ferment on the table
and I thought "Shit, this one is not going to bake". But then, I realized I know more about the dough than it knows about me, so I grabbed the scraper, oiled it with a drop of olive oil and shaped this beautiful bubble:
Yes, time and whatever fermentation was started, helped develop the dough that was not supposed to come together
Managed to put this one in the fridge and after 8 hours of rest there, I got the dough out, divided it, shaped it and set to rest again.
It felt well developed, consistent, airy and strong enough just to barely hold that gas resulted from fermentation
Let it rest for 3 more hours at room temperature(20-21 °C), then in goes into the pan. Layer consisting of more dough goes in first. I think the total dough was about 460-500g ... so divided in two unequal portions, you can do the math
Baked for 11 minutes and ripped it apart
With leftover Mutti tomatoes, cheese, lettuce and expensive salami
Funzo should start sending me his packs of
Mortadella
, specially when I plan falling asleep during the dough development process