Since writing the “Experiments with Dough – Part 1” post I have now done a 24 hour mix and a direct comparison with a 12 hour mix. Sure, there’s a lot of strong yeasty smell coming from the 24 hour one but in terms of ease of stretching / cooking / taste we couldn’t tell. Slightly disappointed in one way but if it means no loss in quality for making the dough on the day then great, more flexible cookery whatnots.
I reckon the next “experiments” post will see me tinkering with the flour mix as I’m going to go back to adding about 25% / 30% semolina into the mix. [Update: no, don’t do that, if at all use 10% semolina]
