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mjdm
This was my best effort yesterday. Dough was hard to shape, felt too spring rather than pliable. I used a rolling pin for the others as couldn't get the size I wanted. 60% hydration, first proved at room temp for a few hours then balled up and in the fridge for 24. Took it out and let it reach room temp before trying to stretch.
The internet suggests I might have over mixed it. I had it in a stand mixer for 5 mins. Any more Internet wisdom?