my usual batch of dough is 3000 grams of caputo, and 66 percent hydration. it would not come together in my mixer i kept adding flour to get it to a consistency that finally came together. the final finished weight was 12 pounds . two pounds heavier than it should of been. i balled it and let it room rise for 8 hours. when it was time to make pizza . it wouldn't stretch it just tore. when i dumped caputo from the bag for bench flour,i was using the 1kg size bags the flour was lumpy. the culprit was water or dampness that got into the flour and it was unusable. i threw away the rest of my batch of flour, unfortunately it was our fault the product was set on a wet shelf by an employee.
i had a fire, orders, and unusable dough, i let the oven temperature drop and used my normal pizza dough. it worked o.k, not optimal the dough was to soft and not salted enough . customers were happy with their pizza,,but i wasn't and after i filled my outstanding orders i shut down.
