. . . Also, how could you tell that your flour had gone bad? Did you have bugs in it?
Dear friends, I would like to share with you an experience that I had earlier today (and few times in the past). Few days ago and in another thread, I mentioned that my Caputo "00" Pizzeria flour had gone bad. Later, in the same thread, member Tinroofrusted asked me, "How could you tell that your flour had gone bad?" I replied:
"With respect to my Caputo 00 Pizzeria flour, it had gone bad because the dough mass remained relatively patchy and fragmentary throughout the kneading process. The dough stubbornly refused to form a proper gluten network throughout the mechanized kneading process. In other words, my point of pasta was out of reach or beyond the capacity of the dough to deliver. By the end of kneading and 20-minute rest period, the dough mass was still composed of patchy dough flesh
and fragmentary dough skin
. It was a chaos, no apropos uniformity
of flesh and skin."http://www.pizzamaking.com/forum/index.php/topic,22851.msg261076.html#msg261076
Earlier this week, I exchanged the 25-kilo bag of Caputo flour with a new one. This morning, I tried to make a batch of pizza dough with it, using the following recipe:
Flour: Caputo '00' Pizzeria (Datum Point)
Sea Salt: 2.8%
Fresh Yeast: 0.053%
To my dismay, soon I found out that the new bag also contained ill flour! Throughout the entire mechanized kneading process, which took a little over 7 minutes (using my Santos fork mixer), I noticed that the dough was incapable of properly coming together and forming a cohesive whole; the dough remained relatively weak
. It failed to form a smooth and uniform dough mass with a decent flesh and skin. I felt like being struck by lightning twice! After the 7-minute knead, I let the dough mass rest for 20 minutes. Thereafter, I tried to gather the mass into a smooth ball as shown in the 1st picture attached hereunder. As you can see, the dough remained unruly and not fit enough to go under the initial fermentation.
Fortunately, a friend of mine let me borrow some of his Caputo "00" Pizzeria flour, a healthy one, which he had purchased two weeks ago. I followed the same exact recipe, portions of ingredients, and procedure. After 3 minutes and 42 seconds
of mechanized kneading, the dough nicely reached my point of pasta, whereupon I stopped the mixer. Next, I allowed the dough to rest for 20 minutes, at the end of which I shaped the dough mass into a smooth ball as shown in the 2nd picture below. Significant difference! The dough had uniform flesh and skin, meaning:
1) A degree of elasticity
(capability to return to an initial form after deformation),
2) A degree of cohesiveness
(agreeable attraction and unity of parts of the same kind that hold the whole mass in harmonious union),
3) A degree of extensibility
(capability to be extended in space) without breaking or tearing,
4) A degree of receptivity to forming
(the capability to receive and sustain forms/shapes), and
5) A degree of gluten film development
that possessed impermeability (capability to disallow gases to pass through the film) in order to elude loss of fermentation gases.
At that point, the dough was ready to undergo the initial fermentation. (Dear Mario, thank you for the flour.) Good day!