Author Topic: Issues with Sponge  (Read 578 times)

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Offline JEP

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Issues with Sponge
« on: March 08, 2013, 01:11:18 PM »
I made my first dough using the sponge method yesterday.  I think I can diagnose the result as an overproofed dough, but I can't say for sure....  The dough balls were super soft/airy, extremely extensible, and seemed to thin out way too easily while I was shaping them.  I'm wondering if I simply used too much yeast - but here is the method I used, any feedback would be appreciated. 

100% "00" Flour
62.5% Water
2%      Salt
.375% ADY

This batch was made with 32oz of Flour.  I couldn't weigh out the IDY so I used about 3/4 teaspoon.  I mixed 62.5% of the flour with all of the water (in order to get a 50/50 ratio) along with the yeast and let that rest for about 2.5 - 3 hours at room temp.  I then added the remainder of the flour along with the salt and mixed by hand until smooth (about 4-5 min).  Next, I portioned, balled, and refrigerated for about 19 hours.  I removed the dough from the fridge and let it come to room temp (about 3 hours) before shaping it. 

Jimmy


 

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