I am completely flummoxed and quite frankly miffed off right now.
I've done the Farmers Market 3 weeks now. My LBEs are still not close to where I want them, even after now a dozen experiments with various air foils, directors, etc. So even though I am not happy with my bakes and finished pizzas, there has been a quick good word said about the pizza stand:http://articles.baltimoresun.com/2012-05-13/entertainment/bal-baltimore-farmers-peas-new-pizza-vendor-20120513_1_peas-new-pizza-vendor-olive-oil
First three weeks the dough came out very well.
Last week the dough was apparently at as high as 85į to 90įF for as long as 10-12 hours (long story, don't ask). By the time I got to it on Saturday night to ball, it was literally nuked. Like soup. I didn't have enough starter to make an emergency dough and did not have bakers yeast. So no market last Sunday.
So tonight I just "strained" all the mootz, got the sauce made and put the dough onto the work table to divide and make balls. I noticed immediately the dough looked flaccid and weak. I gave the mass a couple of stretch and folds and let it rest for 10 minutes. I cut some of the mass off to make a dough ball. Impossible to make a dough ball. Was like dealing with pancake batter.
So more stretch and folds and rests and the dough will not come together and is very batter like and flaccid.
My immediate thought was the dough felt and looked like a dough that was leavened with a sourdough culture which was way beyond its optimal point of use.....or possibly of a dough overfermented as there was a little bit of water at the edges of the container the dough was in. Protease and acids releasing water already?
The reason I am flummoxed is that I did nothing different with this dough from the previous successful weeks except add a little bit of All Trumps unbleached/unbromated into the mix to aid in browning and mixed a little longer as it took just a tad longer to bring the dough together last night:Friday night (11ish pm). Mix
Hobart 60qt mixer with spiral hook
Same direct method I've used for years and common on this site. Water, salt (dissolved), starter, most of flour.
Begin mixing, add remaining flour incrementally as it comes together.
Once dough pulls off from the sides of the bowl completely, check dough to see where it is at.
Last night I needed another 26 revolutions of the mixer to bring the dough to a cohesive mass with good initial gluten development. That point where with a big dough mass you can really notice the smell of the dough that comes on when the dough has come together.
Let rest in bowl 15 minutes. Do a few Tartine folds in bowl.
Rest 15 minutes.
Into Cambro bins (2) which go into my big Igloo Maxcold 165 quart cooler. Rest 15 minutes.
A few Tartine folds in bins and done. Dough looked, felt and smelled very nice.
I only needed to add a little ice to the cooler to maintain the temp between 60-65 degrees as it was cool last night and today. I checked the temp of the dough at 9am, noon and again at 5pm. I needed to add some ice at noon, but the temperature was never above 65įF. Perfect.
100% Flour (85% MC00, 15% AT)
2.30% Starter (used within 25 minutes after it had domed and just started to recede. It smelled just like it always has for years at that point)
Again, the starter was used very close to the optimal point and did not smell or taste any differently than it has over the past few years.
The temperature was within the same window as I have been using for a few years. I usually ferment in my basement, which is in the mid-sixties, but I need to use a commercial kitchen for this application. But the temps were spot on. Just like the first few weeks.
The only difference is the AT flour and I cannot see that being the issue.
I'm tired and not thinking straight and will analyse this more tomorrow....and I need to go back and see what I can do, if anything, to get something that can be used to make pizza tomorrow. It will suck to strike out two weeks in a row.
Any ideas? Wow, this is weird. Thanks.
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