- Windowpane is not important, and probably counterproductive, with pizza dough.
This is good to know! Earlier this a.m. I watched a video with Tom Lehmann that suggested taking a "hen-egg-sized ball" and basically stretching it slightly and seeing if (and how much) the dough tears. Perhaps this is a better test?
- you mention the 0.2 g and the 0.7g of yeast but how much flour was that applied to? Good to understand as Baker's Percents to assess the amount.
Sorry, yes, my fault for not being clear. My batches were all using 1kg of flour, so the percentages were .02% and .07% for those two batches, respectively. The former was 22 hours at 74 degrees and the dough had basically exploded into something I had never seen before (should have taken pictures) and the latter was 3 days at 38 degrees.
- Dense / tough? Maybe not fermented enough. Do you put the doughballs in Glad type containers so you can see what is happening? Take a look at Craig's photos here: http://www.pizzamaking.com/forum/index.php/topic,20477.msg202048.html#msg202048
"The dough is just about ready" and the one after give you a nice range to go by to assess if your dough is ready. Does yours look like that?
Thanks to your prior reference to this thread, I definitely have those pics in mind when I watch my balled, refrigerated dough in glad containers (the ones on cookie sheets are tougher, but I do also use a clear tray that permits inspection). I pulled some balls out of the refrigerator a few hours before use when they needed more fermentation, but even then, with activity that "looked" right to me, the dough was still sticky and tore before I got to a 0.10 thickness factor. It is true that my dough may indeed have been less fermented than the TXCraig benchmark.
- Don't be ticked at me for being a broken record but I think you have too many things going on at once. Start with one recipe, like the Forno Bravo, and then keep refining and seeing what each change does. You have "more variables than data points" right now and it is hard to discern cause and effect when that happens. (Trust me, I have been guilty of this crime more than once).
Not at all ticked off (in fact, just the opposite!), but here's the main reason for my multi-variable approach: I again had people over at the house and if I made one or two batches the same way and they were a disaster, I'd be in trouble. I think what I really have to do is to start making dough even if I am NOT firing the oven. Just make dough, test the process, test the dough, and trash it regardless.
Alternatively, if I fully understood the characteristics of "optimal" dough before I started fermentation (ie right after mixing/kneading), I could toss 'bad' dough at that point. More importantly, if I could get the dough-making *process* right and fixed (nonvariable), then that would eliminate a lot of the variables to which you refer.
I have seen many different dough mixing processes and many references to the use of a KA planetary mixer....and need to narrow down a tried-and-true method for me. Maybe they all work just fine and my issues lie elsewhere, but in this case, I had multiple dough recipes, none of which was ideal and all used essentially the same process from ingredients to the start of fermentation.
Next time (looks to be 11/1-11/2), I will take more 'process' pictures from start to finish, showing dough, etc. Since my initial goal of the thread was to deal with fire management and prevent burning, those were the pics I took. Sorry!!