Here’s the problem: yesterday I’ve made Tony’s Napoletana dough like it is in the book (with 1,5% fresh yeasts) and today, after 22 hours of refrigerating I’ve got overfermented dough... It’s way too sticky and bubbly! It is pretty hard to work with. Guess, that tomorrow I’ll have to throw it away.
Does anyone know what is the problem? Is there a typo in the book (too much yeasts)?
Much appreciated for any help!
100% flour (Caputo Rossa with 13% protein, W 340).
62% cold water
1,5% fresh yeasts