Author Topic: Dough way too wet.... what gives?  (Read 570 times)

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Offline Jajo

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Dough way too wet.... what gives?
« on: May 15, 2015, 01:22:18 AM »
Hi,

The last couple doughs I've made have been way too wet.  So wet, in fact, that I couldn't manage it and ended up tossing it.  Previously I had made many many batches of dough that all turned out pretty good. 

Hydration has been at 62%. 
Salt is at 3%
Fresh yeast is at .3%

I did just get a new bag of Caputo, but the first batch of dough I made with it turned out great.  Now, with my second and third batches, things are very wet.  I have no idea what is going on, and it is frustrating.  Maybe my scale is off?

Anyone have any ideas?
« Last Edit: May 15, 2015, 01:36:31 AM by Jajo »


Offline vtsteve

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Re: Dough way too wet.... what gives?
« Reply #1 on: May 15, 2015, 07:59:08 AM »
What's your fermentation/balling schedule and temperature(s)?

Offline f.montoya

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Re: Dough way too wet.... what gives?
« Reply #2 on: May 15, 2015, 09:10:40 AM »
You may have forgotten to put a "tare" on your scale(zero it out) when you measured your flour. I did this once and because of it, put about 160 grams less flour(that's the weight of my mixing bowl). My batch called for 1kg flour and I only put 840 grams. I was shooting for 65% hydration and ended up with something like a 77% hydrated wet mess. After scratching my head for a while, realized my mistake and added another 160 grams of flour. By then I think I may have overworked the dough/gluten but it still was salvageable for myself and my family's dinner.

Offline TXCraig1

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Re: Dough way too wet.... what gives?
« Reply #3 on: May 15, 2015, 09:23:20 AM »
If something doesn't seem right, weigh your dough and see if it weighs what it should weigh.

Nickels weigh 5.0g and make a quick, easy, and relatively accurate test of your scale.
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Offline Jajo

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Re: Dough way too wet.... what gives?
« Reply #4 on: May 15, 2015, 02:07:26 PM »
Thanks all for the comments and help... this has left me baffled.

The scale is measuring correctly, and I always make sure to zero it out before each ingredient.  Could the yeast play a role?  It's been in my fridge for about 6 weeks now.

I bulk rise for 24 hours at 60-62 degrees, then ball for 24 hours at 60-62 degrees. 

Offline vtsteve

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Re: Dough way too wet.... what gives?
« Reply #5 on: May 15, 2015, 02:15:47 PM »
My first thought was rising RT (weather), but you're controlling temp (is the cooler working)?

Fresh yeast could break down and release glutamate (dough relaxer). Need more  >:D detail!
« Last Edit: May 15, 2015, 02:17:37 PM by vtsteve »

Offline sub

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Re: Dough way too wet.... what gives?
« Reply #6 on: May 15, 2015, 03:14:00 PM »
Maybe the humidity in your kitchen or the hardness of the water.

Offline pizzaboyfan

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Re: Dough way too wet.... what gives?
« Reply #7 on: May 15, 2015, 03:53:19 PM »
At 62% your Caputo dough should not be sticky or tacky, let alone wet.

I've found that a battery running low on the scale can give a false reading.

Offline TXCraig1

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Re: Dough way too wet.... what gives?
« Reply #8 on: May 15, 2015, 05:14:02 PM »
Thanks all for the comments and help... this has left me baffled.

The scale is measuring correctly, and I always make sure to zero it out before each ingredient.  Could the yeast play a role?  It's been in my fridge for about 6 weeks now.

I bulk rise for 24 hours at 60-62 degrees, then ball for 24 hours at 60-62 degrees.

Is it wet when you mix it or when when you go to use it?

0.3% fresh yeast is about 4X more than I would expect to see for 48 hours at 60-62F. I'd expect something closer to 0.075%. Does the dough look over-fermented? That can make it feel wet. If it was working fine before, I'm not sure why it wouldn't now though.
Pizza is not bread. Craig's Neapolitan Garage


Offline Jajo

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Re: Dough way too wet.... what gives?
« Reply #9 on: May 16, 2015, 10:38:35 AM »
Thanks again for the suggestions,

The battery of the scale is new.  Where I mix the dough is cool (the basement). 

The tough is wet and sticky all the time.  From the time that I mix, to the time that I ball. 

Craig, 0.3% seems to have been working okay for me thus far, but I will give .075 a try next time.  Actually, I'll round up to .1% because my scale only measures in whole numbers (so for me, 1000g flour, 1g fresh yeast). 

I'll be making a dough today so we will see how it goes.  I also have balled dough to make pizza, but it's not ideal.
« Last Edit: May 16, 2015, 10:41:33 AM by Jajo »

Offline ElRonno

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Re: Dough way too wet.... what gives?
« Reply #10 on: May 16, 2015, 05:17:43 PM »
Not only do I weigh my ingredients, I also weigh the finished dough to see if everything adds up (taking some bowl residue en evaporated water into account). This makes it easy to spot large mistakes in the process.
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"

Offline vtsteve

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Re: Dough way too wet.... what gives?
« Reply #11 on: May 16, 2015, 06:07:39 PM »
If you've had 3-4 sketchy batches, it's time to make a change.

Try holding back 10% of your water until the dough comes together, then add the remainder slowly until the dough feels like it used to. Then weigh the unused water and recalculate your hydration; that's your newly-revised formula.

Offline dineomite

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Re: Dough way too wet.... what gives?
« Reply #12 on: May 19, 2015, 09:55:15 AM »
I'm in Cleveland and it's been very humid here. My dough was sticky this weekend. My best guess is air moisture.

Offline Jajo

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Re: Dough way too wet.... what gives?
« Reply #13 on: May 23, 2015, 01:19:19 AM »
Hi again,

When I weigh my finished dough, everything measures right. 

I got some new yeast, and it seems like it has helped a little.  Humidity is down a little, though I don't believe that it has played a huge factor in why my dough did a 180 on me. 

I think the number one factor is the flour.  Something must be off with the flour.  I made a batch today at 58% hydration (1000g flour, 580g water), and it finally seems okay.  Traditionally, I have been between 62 to 64%. 


 

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