Author Topic: Why dough was tough to strech  (Read 1427 times)

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Offline MightyPizzaOven

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Why dough was tough to strech
« on: August 27, 2012, 09:18:12 AM »
Few days ago I made an emergency dough to test my new new grill.

Ingredients:

King Arthur Bread Flour    3 1/2 cup
Water              1 1/2 cup
Beer (del sol)              1cup
Salt             1 Tbs
Olive Oil         1 Tbs
Garlic Powder             1/2 Tsp 
ADY             1 Tsp

In making the dough, Mixed the salt and oil with the flour into a bowl. I took 1/4 cup of the total formula water, at around 100 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the remaining water to around 120 degrees F .



The dough balls were a bit tough to strech prior to baking.  Not as elastic and easy to tear.
Bert,


Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #1 on: August 27, 2012, 09:25:47 AM »
In making the dough, Mixed the salt and oil with the flour into a bowl. I took 1/4 cup of the total formula water, at around 100 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the remaining water to around 120 degrees F .

My post got posted before I was able to edit my steps.

In making the dough, Mixed the salt and oil with the flour into a bowl. I took 1/2 cup of the water, at around 110 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the 1 cup of beer to around 120 degrees F .

 I mixed rehydrated ADY with flour first than poured beer into the bowl. After mixing and kneading by hand.

Bulk rise for an hour, balled into three balls, let it rest fro 15 minutes.

The dough balls were a bit tough to strech prior to baking.  Not as elastic and easy to tear.
 
The pies were a bit thick... But the tasted great..

What was the reason for the dough to be tough to stretch, is it due to not enough fermenting time?


Bert,

Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #2 on: August 27, 2012, 09:28:29 AM »
Correction:

Used 1 cup Water
Bert,

buceriasdon

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Re: Why dough was tough to strech
« Reply #3 on: August 27, 2012, 10:00:11 AM »
You did not allow enough time after balling to open your skins. Fifteen minutes rest is not enough unless you use a rolling pin, more time is needed for the gluten strands to relax after balling. Just wondering, do you use hot water and beer to acccelerate the proofing?
Don
« Last Edit: August 27, 2012, 10:02:24 AM by buceriasdon »

Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #4 on: August 27, 2012, 12:52:12 PM »
do you use hot water and beer to acccelerate the proofing?
Don


Don,

This is the first time I used beer...I saw others using beer in their recipe... I assumed it will enhance the taste...I belive the extra heat is to acccelerate the proofing... following Peter steps on an emergency dough recipe..http://www.pizzamaking.com/forum/index.php/topic,19893.msg199934.html#msg199934

Next I will try to allow more time for resting after balling, at least an hour.

Bert,

Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #5 on: August 27, 2012, 01:04:11 PM »
Pictures of the dough after one hour and 15 minutes rest
Bert,

buceriasdon

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Re: Why dough was tough to strech
« Reply #6 on: August 27, 2012, 01:04:39 PM »
Bert, That will go a long ways to better workabilty of the skin.
Don

Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #7 on: August 27, 2012, 01:07:25 PM »
Thanks Don
Bert,

Offline MightyPizzaOven

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Re: Why dough was tough to strech
« Reply #8 on: August 27, 2012, 08:47:44 PM »
pies photo
Bert,