I sure donít know what the heck is going on, but I call my supplier of Kyrol flour again this morning. Another customer service lady helped me and said no one had reported any problems with the Kyrol flour. She even talked to the other lady that I spoke to last week.
Steve had made 3 dough balls with the Kyrol flour for his brew club and pizza party on Saturday, but no one had time to bake them, or they didnít pick them to be baked, so I donít know what would have happened with them. I donít know if Steve did anything with those dough balls or not. Steve did say he had to use a lower hydration when using the Kyrol flour though and also said the Kyrol flour did feel like Caputo flour to him too.
I was about half afraid to go though this same drill this week and not have my doughs right. I always measure out my flour, water, IDY, salt, sugar, and olive oil on my digital scales. I know how high the water is supposed to be in the plastic container I use to measure water and also how high the flour should be in the Cambro container. I wondered what I should do this week. For the first big batch I did use less water initially, but had to add all the water to make the dough feel right before I added the olive oil. The flour felt a lot more clumpy this week than last and I sure donít know what caused that change, but that is how it usually feels. I always measure out each ingredient in containers like they are shown in the pictures below. I then add the water, then the flour and next the IDY, salt, sugar in 3 places on the flour. After the dough is mixed to take up the water, then I add the olive oil. All this only takes about 5-6 minutes to mix my regular doughs in the Hobart on speed one. Everything went well today and I sure canít understand why I had problems last week, but I sure am happy everything went well today. My dough balls are always scaled to 1.124 lbs., then balled and oiled, before going into the plastic bags. My TF on my print out sheet and what I usually use to weigh out my dough balls arenít the same. I get 18 dough balls out of this size batch with a little extra dough leftover.
These are pictures of two doughs I mixed and the formulation I use for 18 dough balls, if anyone is interested. If there are any questions, just ask. I thought I would take pictures of the process in case something went wrong again, so maybe someone could help me with what went wrong. Pictures of the flour this week too and how it has the clumps now like always. The second batch I just mixed the whole amount of water in the beginning of the mix. I only took pictures of the two batches.
Does anyone have any explanations about what could have happened last week? That is still a mystery to me and has me stumped.
It was a lot cooler at market today (50 degrees F) and I had to turn on the little disc heater.
There is also a picture of the new disc shedder that I purchased a few weeks ago for the Pelican head. It is the same size shedder that I had before, but it is a lot sharper so it grates the cheese better and finer.