Author Topic: Dough Problem  (Read 1690 times)

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Offline tscaife

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Dough Problem
« on: September 22, 2012, 07:28:57 PM »
I am making dough for tomorrow night with Caputo red bag. My normal process is to mix minimally let rest for 30 minutes then a few slap and folds. This normally results in a very smooth ball for the bulk rise. Today after the 30 minute rest and slap and folds the dough still looked like cottage cheese. After 4 more 30 minute rests with slap and folds it still looks like cottage cheese and is very slack. Has anyone experienced something like this? Any ideas what could be going on?

I am going to ball in a couple of hours and just go with it. Dough stats are 60% hydration, 2.8% salt, 3% ischia culture (100% hydration).

Thanks for any insight!

Todd

Edit: One more thing to mention the flour was very clumpy.
« Last Edit: September 22, 2012, 07:46:57 PM by tscaife »


Offline TXCraig1

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Re: Dough Problem
« Reply #1 on: September 22, 2012, 09:37:48 PM »
Can you post the exact weight measurements you used?
Pizza is not bread.

Offline tscaife

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Re: Dough Problem
« Reply #2 on: September 22, 2012, 10:05:40 PM »

Flour:    683.29 g | 24.1 oz | 1.51 lbs
Water:    389.48 g | 13.74 oz | 0.86 lbs
Salt:    19.13 g | 0.67 oz | 0.04 lbs | 3.43 tsp | 1.14 tbsp
Preferment:    20.5 g | 0.72 oz | 0.05 lbs
Total:    1112.4 g | 39.24 oz | 2.45 lbs

Offline TXCraig1

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Re: Dough Problem
« Reply #3 on: September 22, 2012, 10:20:38 PM »
At 3%, it's not the culture causing the problem. My guess is that there was enough moisture in the flour for a long enough period of time to activate the enzymes and degrade the proteins to a point where the gluten is insufficient to make a dough.
Pizza is not bread.

Offline tscaife

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Re: Dough Problem
« Reply #4 on: September 22, 2012, 10:23:44 PM »
Thanks Craig!

Offline shuboyje

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Re: Dough Problem
« Reply #5 on: September 22, 2012, 10:42:12 PM »
By red bag do you mean the small 1 Kg retail bag of Chef's Flour? 
-Jeff

Offline tscaife

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Re: Dough Problem
« Reply #6 on: September 22, 2012, 10:53:12 PM »
Yes small 1KG bag.

Offline TXCraig1

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Re: Dough Problem
« Reply #7 on: September 22, 2012, 10:57:29 PM »
I've seen the 1kg chef's lumpy too - in fact every bag I've seen of it is at least a little lumpy. I have not had this problem with it though.
Pizza is not bread.

Offline tscaife

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Re: Dough Problem
« Reply #8 on: September 22, 2012, 11:10:55 PM »
I bought 2 bags and the second looks fine. When I say clumpy it was very stiff clumps.

Offline TXCraig1

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Re: Dough Problem
« Reply #9 on: September 22, 2012, 11:29:11 PM »
I'm sticking with my guess. Use that bag for pancakes or muffins or something where you don't want the gluten developed anyway.
Pizza is not bread.


Offline tscaife

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Re: Dough Problem
« Reply #10 on: September 23, 2012, 12:09:30 AM »
I threw the dough balls out and fed my starter again. Going to shoot for 10-12 hour dough tomorrow. I have never done it but, am thinking 64% hydration, 7% starter, 3% salt. Will bulk 3-4 hours and see what happens.

Thanks again for your help Craig!

Offline jeff v

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Re: Dough Problem
« Reply #11 on: September 23, 2012, 12:51:48 AM »
I'm sticking with my guess. Use that bag for pancakes or muffins or something where you don't want the gluten developed anyway.

I agree. The last 4 bags I bought had this problem.
Back to being a civilian pizza maker only.

Offline dellavecchia

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Re: Dough Problem
« Reply #12 on: September 23, 2012, 08:09:55 AM »
I had this happen to me once as well. The bag had been exposed to excessive moisture, which caused the clumps. When making the dough, it was apparent that the flour had the extra moisture for quite some time, and the clumps were "glued" together in the center.

John

Offline thezaman

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Re: Dough Problem
« Reply #13 on: September 23, 2012, 10:06:22 AM »
 i have had the same problem. the flour is wet return the bag if you still have it.the little balls of flour shows that moisture has gotten in the bag. someone on the forum said you could put in a warm oven and dry it , not sure about that one.somewhere in the storage or shipping moisture got into it. seems for some reason it happens during august and september. might be because of the the humidity or the refrigerated delivery trucks.
 
 

Offline andreguidon

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Re: Dough Problem
« Reply #14 on: September 23, 2012, 11:49:58 AM »
its the flour, just get a new bag, i had problems twice here in Brazil with Caputo, 5stagioni travels better.
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