Re: Ideal temperature for balling

Hi! Basically, what you can read from the dough balls is: “gluten is breaking”. So we have to think about what makes it break, here is what I think about:
– not enough gluten (like low gluten flour)
– too strong fermentation (too fast, gluten doesn’t have time to relax)
– this happens to me a lot with long (>24H) SD dough fermentation (the acidity “eats” the gluten)

I have the same climate here in southern China and I don’t have such a problem with commercial yeast, so this shouldn’t be a temperature problem, at least not directely.

Let’s see if other have similar issues.