I use a local fresh type 00 flour, Fleischmann's Instant Dry Yeast, and water to create 67% hydration. I proofed for 2.5 hours & the dough was too elastic & easily ripped. I proofed for 1.5 hours and the dough was not elastic enough. I also noticed in both cases that the dough balls did not maintain their shape. They did spread to some degree. Is that because of the yeast or the hydration level being too high? Also, do I need to ajust anything based on the weather in Sacramento, CA? THANK YOU!!!
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Dough questions for the experts