Low hydration whole wheat pizza dough
I need some help here.
I have a yeasted, whole grain pizza dough that is now in the bulk ferment (overnight in the fridge) and even after a few stretch and folds and some intial slap and fold (Bertinet's method) the dough seems to want to tear and is not strecthing well. (I added vital wheat gluten that has vitamn c) My question is: can add hydration tot he dough at this point? Also, will it help at this point?
The recipe is adapted from FloydM's pizza primer post.
Who knows? Maybe the pizza will actually come out just fine. The yeast action seems to be going just fine.
Any help would be greatly appreciated.