Dough getting much stiffer after first fermentation
in this period I'm preparing a lot of panettones with a lot of sugar and fats in the dough:-)
What I noticed is that after several hours the first dough (very slack at the end of the kneading) gets much stiffer, it can even be handled by hands. I wonder if this effect is due to the acidification that comes with fermentation, or to the nature of the flour (W 410, 14.5% proteins) or -possibly- to vitamin C (not listed in the in bag, but almost surely present in the flour).
Does vitamin C act in the long term? What would happen if I added some more dissolved in the water of the dough? Would it help to increase the absorbence?