Durum flour handled too much?
Can I handle the dough too much? I am working on a much larger batch of bread than I've ever done before--about 8 loaves of a rustic Italian loaf with durum flour acpunting for about 2/3 total flour content. It's about 66% hydration.
My concern is that it got to be too much to finicsh last night--sick dog, etc.--so I put it in the refrigerator to retard overnight. Because I didn't think to divide it last night, the whole mass of dough cooled slowly, so I turned it several times. Same thing this morning, trying to return it to room temp. Now my once glossy surface is rather rough looking. Could it be that that much handling, with a high percentage of delicate durum flour, has broken the strands? Should I start over?? I've committed to bread for the church bake sale tomorrow and the clock is ticking.