I made a batch of dough left it in the fridge for 3 days and had a hard time stretching it. It kept spring back. Today I took the other half out of the fridge and it was great. Stretchy and strong. Should I increase hydration from 57% to 60%?
by Pretend-Frame-6543
2 Comments
Was it at room temp when you tried stretching it?
It might have just been too cold still that first time, if you don’t let it warm up on the counter long enough that happens. I usually take it out at least an hour before I want to make it into a pizza.
But yeah would also bump up hydration to 60% or above just because it should be, 57% is too low imo