Re: NY Style RT Dough Issues

Quote from: PapaJawnz on Today at 09:32:53 AMI dont think it’s overfermenting.  Can you try using stretch and folds for mixing instead of your mixer?

It may be worth making a leaner dough with just flour, salt, yeast and water.  I would recommend for the heck of it, make 2 doughs with stretch and folds.  One with your current formula and one without sugar or oil.  You can always make garlic knots with that extra dough.

It’s difficult to over or under mix with stretch and folds, that would eliminate the mixer from the equation.

I like this idea and will report back!