Retarded dough => pure gum
whenever I retard my doughs (whatever flour I use, but especially with durum wheat) I always get a very gummy crumb. The more the dough stays in the refrigerator the more gumminess it acquires. Am I over-sensitive to gumminess or maybe the temperature is the wrong one? My fridge keeps 6° in the lowest part and 8° in the highest one.
My only doughs that come out better when retarded are those very rich in sugar, eggs and fats.