Not the same thing.
For the rematch, I decided to spice up the recipe with rosemary - equal parts rosemary as salt, 7g in this case. Upon mixing the dough, I knew it was going to turn out right.
It has a much wetter texture, good amount of shag, and a really good feel in the hand. I proceed to do the stretch-and-fold on the dough four times, and there is a definite transformation of the dough during the process (unlike the previous attempt). It comes together and gets loads of taffy-ness, looking more like a ball of dough and less like a potato mash, but it still has all the gooeyness you look for.
Guess that extra gluten is useful after all, but the final verdict will come in a few days. I plan on making single-serving sandwich rolls, topped with some ground sea salt and rosemary before the bake. Call it a bastardized, simplified Rosemary Diamante.
|Dough, post mixing, pre stretch-and-fold|
|Dough, post stretch-and-fold|