Observation: Durum, acid and oxidation
Can durum flour be over-oxidised by hand kneading?
Yes. I managed to turn the golden yellow flour near white with hand kneading alone. The reason can also be attributed to the high acidity and firm nature of the my starter at the time. It was too acidic and acidity facilitates oxidation.
Kneading this dough required serious effort. So much so I had to develop a new technique. Durum is highly tenacious to begin with and the acid just makes that worse.
I got close to full development and this durum dough managed to triple in volume which you wouldn't think were possible with this flour.
Such amazing flour and I killed it! Look away now if bleached durum is offensive (I know I hate myself!)