Author Topic: 00 Flour  (Read 1176 times)

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Offline GarazinoPizza

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00 Flour
« on: January 01, 2014, 02:57:00 PM »
Hello,

I am using 00 flour. It seems I am doing something wrong as I get holes in my dough when I stretch it out.

Not enough water?

Thanks
Daryl


Online Pete-zza

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Re: 00 Flour
« Reply #1 on: January 01, 2014, 07:00:28 PM »
Daryl,

There can be many causes for what you experienced so it might help Tom or others if you post the dough recipe you have been using and describe your dough making and management processes from beginning to end. Since you are in Canada, it might also help to know the brand of 00 flour you are using.

Peter

Offline dineomite

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Re: 00 Flour
« Reply #2 on: January 01, 2014, 09:07:07 PM »
More info would help.

A good place to start would be to outline your recipe (at the very least hydration), how you mix, dough ball size, method for making skins.

Offline GarazinoPizza

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Re: 00 Flour
« Reply #3 on: January 02, 2014, 03:08:29 AM »
28g caputo flour
20g water
2 tablespoons olive oil
2 teaspoon yeast
1 teaspoon salt

Mix 2-3 mins
rest for 5 mins
mix for 2-3 mins

rest in fridge for 6 -16 hours

makes approx 5 - 10g balls, which is done 2-3 hours before cook time.

I don't have this problem with unbleached flour and the holes are very small with 00 flour.

Thanks
Daryl

Online Pete-zza

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Re: 00 Flour
« Reply #4 on: January 02, 2014, 10:37:44 AM »
28g caputo flour
20g water
2 tablespoons olive oil
2 teaspoon yeast
1 teaspoon salt

Mix 2-3 mins
rest for 5 mins
mix for 2-3 mins

rest in fridge for 6 -16 hours

makes approx 5 - 10g balls, which is done 2-3 hours before cook time.

I don't have this problem with unbleached flour and the holes are very small with 00 flour.

Thanks
Daryl
Daryl,

It appears to me that the weights of flour and water as you gave them are incorrect, and likewise for the dough ball weights (10 grams). Also, what kind of yeast are you using?

Peter

Offline GarazinoPizza

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Re: 00 Flour
« Reply #5 on: January 02, 2014, 02:41:33 PM »
I don't see a brand name, it would be a generic instant yeast.

Could you be so kind as to recommend adjustments to the recipe?

Thanks
Daryl

Offline dineomite

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Re: 00 Flour
« Reply #6 on: January 02, 2014, 02:54:25 PM »
Daryl,

    I think what Peter is asking is if the recipe is really 28g of flour and 20g of water. From the looks of things that's like a 70g dough ball with more olive oil in it than water.

-Cal

Offline GarazinoPizza

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Re: 00 Flour
« Reply #7 on: January 03, 2014, 03:31:59 PM »
Sorry gentleman. It's in ounces not grams.

Daryl

Offline mkevenson

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Re: 00 Flour
« Reply #8 on: January 03, 2014, 03:38:48 PM »
Sorry gentleman. It's in ounces not grams.

Daryl

Daryl, that works out to 71% hydration without the oil. Does your dough feel kinda wet?

Off the top of my head I would think that the dough has holes because of insufficient gluten devopement before opening the dough ball. I may be wrong but that is my guess.

Mark
"Gettin' better all the time" Beatles

Offline GarazinoPizza

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Re: 00 Flour
« Reply #9 on: January 03, 2014, 03:50:32 PM »
Mark,

It doesn't feel out of the ordinary. Nice and easy to work with, maybe as you say I didn't let it sit long enough. Is 71% too high?

Thanks
Daryl


Offline dellavecchia

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Re: 00 Flour
« Reply #10 on: January 03, 2014, 03:56:27 PM »
Your mixing regimen may not be enough since you are immediately refrigerating the dough. Try upping the mixing time to 6 minutes, twice, with a 20 minute rest in between.

John

Offline mkevenson

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Re: 00 Flour
« Reply #11 on: January 03, 2014, 04:02:53 PM »
Mark,

It doesn't feel out of the ordinary. Nice and easy to work with, maybe as you say I didn't let it sit long enough. Is 71% too high?

Thanks
Daryl

That is a matter of opinion. If I mixed a 71% hydration,  low protein, dough, it would feel kinda wet to me. I usually stay 59-64% including the weight of any oil I add.

I agree with John tho, increase the kneading time and see what happens.

Mark
"Gettin' better all the time" Beatles

Offline GarazinoPizza

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Re: 00 Flour
« Reply #12 on: January 03, 2014, 04:14:51 PM »
Thanks. Much appreciated. I will give recommendations a go.

Offline GarazinoPizza

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Re: 00 Flour
« Reply #13 on: January 25, 2014, 03:36:45 PM »
Well Gents your recommendations where a hit last night. Big difference with lower hydration 66% vs 71% and new mixing times.

Thanks so much!



 

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