Txcraig1 - thanks for the tips on managing my WFO. I'll be sure to use them - I have to agree about the lighter and matches, it's like trying to light a fire by rubbing 2 sticks together - I'll definitely need to look up a butane lighter.
I would have to also invest in a Therm. I'm basically thumb sucking and guessing whether the temp is right. As for wood, that's my challenge, i can't seem to find a reliable supplier but i have been given some contacts so will be looking them up.
Pete, I'm glad to hear bread flour is recommended. I will first finish the little AP flour i have and then do some experiments with bread flour to see how it goes.
I just made my dough half an hour ago and this time i took things 1 step at a time. Here's how i went about it and I made sure the camera was close to even take photo's of the measured out ingredients and then finally the dough ball.
I used the formula you provided in the following post http://www.pizzamaking.com/forum/index.php/topic,576.msg15669.html#msg15669
using AP flour, VWG and Whey except that i had to skip the Whey because i didn't have any on hand and i dropped the Hydration to 58% as a result of my last dough being a little sticky.. Using the Expanded Dough Calculator, i came up with the following numbers for a 10" pizza.
Vegetable (Soybean) Oil (1%):
|147.39 g | 5.2 oz | 0.32 lbs|
85.49 g | 3.02 oz | 0.19 lbs
0.37 g | 0.01 oz | 0 lbs | 0.12 tsp | 0.04 tbsp
2.58 g | 0.09 oz | 0.01 lbs | 0.46 tsp | 0.15 tbsp
1.47 g | 0.05 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
237.3 g | 8.37 oz | 0.52 lbs | TF = 0.106575
*Using the Mixed Mass Percentage Calculator, i used 141.7292 Flour + 5.5971 VWG to up my AP flour of 11.8% to HG Flour of 14.2%
1) I measured out all the ingredients except for my water which was left in the fridge until i needed. I sieved the flour and VWG.
2) Once I was ready to mix everything together, i took the water out the fridge and quickly measured it before placing it in my mixing bowl together with salt and dissolved it.
3) I mixed the VWG and Flour and gradually added it to my mixture whilst on lowest speed using dough hooks. At this point, i found that the dough hooks weren't reaching the very bottom of my mixing bowl so there was a lot of flour still unmixed and I had this very dry dough ball which didn't incorporate all of the flour into itself. Using a tablespoon, i gathered all the loose bits and pieces of dough including quite a lot of unmixed flour and incorporated it with the spoon into the dough ball. I let the dough hooks do it's job again but it just wasn't catching the dough ball and tossing it around as it did with my last raquel attempt. When i grabbed the dough in my hand i realized how dry it was and possibly less hyrdrated even when i tried to hand knead it i had difficulty. I then took the decision to add 2.5tsp water and i now had a moist dough ball which ended up a little too sticky so i took some flour using the tips of my 4 fingers and thumbs and tossed it over the dough ball and hand kneaded it till i found the ball more malleable. At this point i put it back in the machine and switched on my dough hooks with lowest speed - this time the dough hook was able to grab the ball but still not tossing and kneading it around - i found now that the ball was sort of stuck and stretching it apart from 1 part of the bowl to another. I just decided the machine is not going to work as such so i Hand Kneaded it.
4) I added the oil and hand kneaded it into the dough for a short while - eventually the dough was tacky but not sticky.
5) Dough ball was weighed in at 234grams, just 3.3g short of the target weight so in that regard i was fairly happy.
6) I measured the temperature and it was 73F - quite below 80F so i left it out for a short while and then placed it into a oiled tray and oiled the top and sides of the dough ball as well.
7) It was placed at the very back of my fridge taking a total of 20 minutes from the time I added water to my mixing bowl to the time i placed it into the fridge. I will remove and bake it tomorrow evening.
I'll keep you guys posted. Just regarding the hydration, when I attempted the Raquel recipe, i used 60% hydration and the dough ball pulled away neatly from the bowl into 1 neat ball but just by reducing it 2%, it affected it drastically. The Raquel attempt didn't use any VWG though.