Re: NY style with 00 Flour. Need help.

How long are you kneading it for? Do you let the dough sit out at room temp for at least 90 minutes after you pull it from the fridge?

I kneeded it for about 10 min, had a good pumpkin and was very elastic coming from the mixer however lost the elastisity after it cold fermented I am begining to think it didnt have enough time to sit out, i did let it sit at 70f for about 3 hours