Author Topic: Spring back  (Read 798 times)

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Offline forzaroma

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Spring back
« on: April 22, 2013, 08:49:02 PM »
I have worked mostly with neopolitan doughs and not much with Ny style. I am working at a place trying to do a cross of Ny and Neo. I have come up with some decent doughs using various mixes of flours and fermentations. My recent batches have been coming  out great just one issue is that when I stretch the dough it is super elastic and tough to open and springs back. I have to stretch intitially and let rest a minute or so. This is not really ok in a commercial setting as I need to keep it moving.

I have made 2 batches in a row that turned out like this. My ingredients and method are as followed:

I used 20 lbs all trumps and 5lbs caputo
6 quarts water
9 oz salt
4 oz sugar
cup of olive oil
2 oz cake yeast

I mix water with the yeast dissolve it.
Add sugar and oil to water mix
Add flour and begin the mix
when flour is incorporated I add salt.
Mix for 15 minutes and then bulk rest for 1 hour
Ball and rest another hour then in fridge for minimum 24 hours.

Am I mixing too long possibly?

Offline Tannerwooden

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Re: Spring back
« Reply #1 on: April 22, 2013, 11:08:33 PM »
Have you considered dough conditioners?

Offline chaspie

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Re: Spring back
« Reply #2 on: April 23, 2013, 01:16:23 AM »
Your hydration for that dough, not counting the oil, is only 50%.  That seems very low to me.   15 minutes seems like too long to mix, but I don't know what kind of mixer you're using.   In any case, overmixing will develop the gluten too much, and I've read that under hydrating also creates gluten with excessive elasticity.

I think you need more water in the dough, and you should reduce your mixing time. 

Please note that I am an amateur home bread baker, and very much a novice pizza dough maker.  I have no experience with commercial-sized batches of dough.

Offline scott r

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Re: Spring back
« Reply #3 on: April 23, 2013, 06:59:47 AM »
definitely try less mixing and up the hydration to 60, but I think under fermentation is really your culprit.    Any time "snap back" dough memory is an issue, that is likely the cause.     Good luck!

Online norma427

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Re: Spring back
« Reply #4 on: April 23, 2013, 07:05:35 AM »

I donít know what kind of mixer you are using either, but would tend to agree that your mix time is too long.  I donít recall if I ever mixed All Trumps with Caputo flour, but usually now if I make a NY style dough, or even a Neapolitan dough the mix time is only somewhere between 4-7 minutes.  You can see how my dough looks like in some of the posts at Reply 1656,9068.msg246169.html#msg246169
and a Reply 1657,9068.msg246170.html#msg246170
when I showed the photos, how that one piece of dough naturally started to window pane better, just from letting it sit out a little until I made the next batch.   

Peter provided a link at,12589.msg120777.html#msg120777 but I couldnít get that link to work this morning.  Maybe this link will work.  You can see though what different members posted after Peterís post.

Always working and looking for new information!

Offline Chicago Bob

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Re: Spring back
« Reply #5 on: April 23, 2013, 12:39:16 PM »
You did not mention how long the dough ball is out of the frig before you open them.

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