I am interested the difference in the directions between the preparation of the Sicilian dough WITH starter and the Sicilian dough WITHOUT starter.
With the Sicilian dough WITH the starter, the dough turned out onto an oiled pan, then stretched and folded. It is allowed to rest for 20 minutes at room temperature. It is then weighed and cut for the recipe and then placed back on the oiled pan and refrigerated for 24-48 hours. There is no instruction about balling the dough.
The Sicilian dough WITHOUT the starter undergoes no stretching/folding process and rests for an hour after it is mixed, then is placed in the refrigerator for 24 hours at which time it is taken out, degassed by mixing, then weighed, balled, and refrigerated for another 24 hours.
What is happening to the doughs that the dough WITH the starter can be (or needs to be) stretched and folded just after the dough is made and is not degassed on the second or third day, and the dough WITHOUT the starter which is degassed at 24 hours but not kneaded or stretched and folded?
Will the gluten formation be the same in the doughs even though they are not treated the same, and, if so, why? I am just desiring to understand the process variables.