Since I have been having problems with my dough balls overfermenting, or almost overfermenting and the dough balls being hard to open I am trying to figure out what I might be doing wrong. I thought my final dough temperatures were okay last Monday and the dough felt okay and balled okay. I also have been wondering how much differently a 20 qt. Hobart mixer mixes than a larger Hobart mixer and how larger Hobart mixers seem to mix better for longer periods of time and their doughs then are okay after thinking over scott r's post that I referenced before.
I decided to ask Joe Kelley when I was emailing him this week about the GM Neapolitan flour what my problems might be and if a bigger Hobart mixers really mixes that much differently than my smaller Hobart mixer. Joe first told me a larger and fully loaded mixer allows for more consistency in doughs and said I could do a longer mix that helps all the ingredients fully incorporate. However, I don’t think that is the issue that is causing the difficult to work with dough balls you are experiencing.
Joe asked me this: Also, to recap your process, you waited until the dough had been mixing for roughly 1-2 minutes before adding the oil and then how long did you mix after pouring the oil? Did the consistency of the dough look different than normal when you pulled from the bowl? I then told Joe how I mixed my dough batches and for how long and the dough looked normal to me when I pulled it from the mixer bowl. This is what Joe then told me: That is odd how the Kyrol came out, from what you are saying below I think you are mixing the dough exactly how you should be and an ending dough temperature of 79.6 degrees is ideal. The only thing I can think of is that you potentially received product that may have been off spec or was not stored correctly at one point in time, it happens occasionally in the flour world. Other than that I’m not sure. I did tell Joe I had the Kyrol flour for awhile and thought I would just try it. Joe said my dough formulation looked okay.
Joe then said this:
It’s difficult to replicate mixing 100 lbs of flour at one time in a 20 quart mixer, however, I would just focus on being consistent, keep on measuring dough temperatures, use the same ingredients and watch mixing times so that you do not over or under develop dough. I am biased but I think some of the variables you are having with your dough could be due to the flour that you are using.
I think I found out there is no way my 20 qt. Hobart mixer can mix like a bigger Hobart mixer. I had thought it could mix dough well, but it sure can't mix like a larger Hobart mixer. I decided to change to a different flour for this coming week and I am also going to try to lower the amount of IDY.
Can anyone suggest what amount of IDY I should try for a one day cold ferment if I have a decent final dough temperature? I am going to mix the same with the new flour and use the same formulation I used last week.