Author Topic: Over-kneading?  (Read 1184 times)

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Offline eddy212

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Over-kneading?
« on: February 22, 2011, 06:50:47 PM »
Hi, I was wondering what are the signs that the dough is properly kneaded before I place it for roofing?

I use this exact recipe topic: 12182  msg: 120726. (forum don't allow me to insert any link at this time)


Put everything into a bowl and mix on the first  speed of my Kitchenaid 600 mixer.

But the problem is that no matter what I do, I cannot get even close to something as smooth. My dough is very sticky. So I was worried that I might be over-kneading it, but cannot understand when I should stop kneading.

Thanks for your help with that!

I.


Offline PiedPiper

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Re: Over-kneading?
« Reply #1 on: February 22, 2011, 07:05:28 PM »
What is your dough recipe?

Offline eddy212

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Re: Over-kneading?
« Reply #2 on: February 22, 2011, 07:06:54 PM »
100% flour (50/50 blend of KA flour and caputo pizzeria 00)
67% water
2.2% salt
0.5% IDY
2% oil (EVOO)


Offline Pete-zza

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Re: Over-kneading?
« Reply #3 on: February 22, 2011, 07:33:46 PM »
eddy212,

Can you tell us the name of the thread where you found your recipe?

Peter

Offline eddy212

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Re: Over-kneading?
« Reply #4 on: February 22, 2011, 07:44:33 PM »
eddy212,

Can you tell us the name of the thread where you found your recipe?

Peter

Peter, thread's name is:

"Watch the Di Fara Documentary 'The Best Thing I Ever Done"

page 4
« Last Edit: February 22, 2011, 07:46:19 PM by eddy212 »

Offline Pete-zza

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Re: Over-kneading?
« Reply #5 on: February 22, 2011, 08:10:04 PM »
eddy212,

I thought that that was the thread but the only recipe I saw was the one at Reply 73 at http://www.pizzamaking.com/forum/index.php/topic,12182.msg120726.html#msg120726, and that recipe is not the same as the one you posted. Did I get something wrong?

Peter

buceriasdon

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Re: Over-kneading?
« Reply #6 on: February 22, 2011, 08:58:02 PM »
Chau called out .05 yeast in his recipe, eddy typed .5 yeast.


eddy212,

I thought that that was the thread but the only recipe I saw was the one at Reply 73 at http://www.pizzamaking.com/forum/index.php/topic,12182.msg120726.html#msg120726, and that recipe is not the same as the one you posted. Did I get something wrong?

Peter

Offline Jackie Tran

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Re: Over-kneading?
« Reply #7 on: February 22, 2011, 09:25:08 PM »
Eddy212, if you used 0.5% IDY, then the dough will just ferment quite a bit faster and be ready in perhaps 4-6 hours depending on your room temperature or the temperature at which you ferment dough at. 

Where are you located geographically?  I live at high altitudes in a dry climate so my flour absorbs more water comparitively thus necessitating a higher hydration ratio.  If you want to continue using this recipe you should cut the hydration ratio to between 60-62%.   Try both out and see what you like better.   This drop in hydration should work much better for you.   

Generally speaking, you also don't want to mix until the dough is smooth.  Most mixers mix too vigorously even at the lowest speed and it is easy to overmix a dough if you mix it to a smooth consistency (full gluten development).  What I find works for me is to mix it to about 75% gluten development or so where the dough is still a bit rough looking.  Allow the dough to rest for 5-10m, then pull it out with your hand and do some stretch and folds, folding the dough onto/into itself.  You'll notice that the dough will instantly be smoother.   Allow it to rest another 5-10m and repeat with a few more folds and you now should have a smooth dough. 

After the dough sits another 30-45m, it should pass the windowpane test if you want to try it just for fun. 

Hope that helps,
Chau

Offline eddy212

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Re: Over-kneading?
« Reply #8 on: March 03, 2011, 09:02:12 PM »

Thank you for all your responses. These helped me a lot to get a proper dough. I have another question now -
when I put pizza in the owen (I have regular electric owen) on a pizza stone, in  three minutes cheese starts boiling, however the dough is still almost white (it seems to be undercooked). Is there a way to fix this? Would it help if I were to put pizza without cheese first (only with sauce) and in 2-3 minutes add cheese?

Offline dmaxdmax

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Re: Over-kneading?
« Reply #9 on: March 03, 2011, 09:51:06 PM »
Eddy212 - how long are you preheating your stone?.  I do about an hour with the last 10 min or so with convection.
Always make new mistakes.


Offline eddy212

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Re: Over-kneading?
« Reply #10 on: March 03, 2011, 10:45:40 PM »
Eddy212 - how long are you preheating your stone?.  I do about an hour with the last 10 min or so with convection.

1.5-2 hours


 

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