Author Topic: Dough webs  (Read 476 times)

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Offline spies

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Dough webs
« on: March 29, 2012, 12:20:50 PM »
So I made some dough about a week ago. It was 100% bread flour about 60% water 2% oil and 1.75% salt and about .5% idy. When I went to go make the pie it was webbed kind of like the second picture in this thread http://www.pizzamaking.com/forum/index.php/topic,18212.0.html but not quite as webbed and it got little holes all over.

I autolysed it for about 30 minutes and kneaded in my kitchen aid for about 10 minutes. I thought that the low yeast % would let it last in the fridge for a whole because I knew I wouldn't be able to make it for a few days. Was it just over fermented?

I also seem to have a lot of problems keeping my dough from getting holes. Any advise?