Author Topic: Too chewy?  (Read 500 times)

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Offline Jez

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Too chewy?
« on: March 04, 2014, 05:36:09 AM »
Can you guys help me sort my dough out? It's too chewy at the moment.

Current procedure is:

Half 00/half strong bread flour
62.5% hydration
3% salt
2% fast action yeast

Autolyse - 20 min
Knead - 20 min
Fridge - 24 hours
Rise - 80 min
Bake - 2.5 mins

I use water at 25 degrees centigrade. I mix 3\4 of the flour, all the water and yeast and salt. Rest for 20. Then knead in the rest of the flour over 5 mins, and then knead it vigorously for 15. Then into a plastic container coated with a little olive oil. Then straight in the fridge for 24 hrs. Then take it out the fridge, leave it for 80 mins at room temp, then bake.

I have tried it with lower knead times...but I find that when I do, the dough doesn't stretch thin enough and won't windowpane. Have also tried it with 2 days in the fridge with lower knead times, but again no luck.

Pizza is tasty, but not quite there yet. I am using a UUNI pizza oven.

Will start using sourdough in a bit but don't want to do it before I get it right with the instant yeast.
Any tips on the procedure???


Online pythonic

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Re: Too chewy?
« Reply #1 on: March 05, 2014, 07:44:34 AM »
Lower knead time and add some oil.  Oil makes it tender and takes out the chew.  Oil can be 1-3% of the total dough volume.
If you can dodge a wrench you can dodge a ball.

Online tinroofrusted

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Re: Too chewy?
« Reply #2 on: March 05, 2014, 08:47:37 AM »
You could also increase the percentage of 00 flour and decrease the strong bread flour, or add a percentage of AP while decreasing the bread flour.  Also increasing the hydration somewhat should give you a more tender crust. 

Offline c0mpl3x

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Re: Too chewy?
« Reply #3 on: March 05, 2014, 04:27:40 PM »
why 2% yeast for a 24 hour dough? a warm countertop rise can be done in that time with 1/10 that amount.

and, work the dough less. have you tried working it enough to only mix it, and not knead it so long?
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Offline Jez

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Re: Too chewy?
« Reply #4 on: March 05, 2014, 07:35:03 PM »
I use that much yeast because I just put a teaspoon in. But you think that is causing the problems? How much yeast do you guys recommend for the 24 hour rise?


I have tried working the dough less, but then I can't stretch the base thin enough - it is much more prone to tearing, and feels stickier. So I kneaded it until it become more malleable.

Have just made a batch of 100% caputo with 62.5% hydration...so hopefully this one will be better. Will post some pics of it tomorrow.

Offline dmckean44

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Re: Too chewy?
« Reply #5 on: March 05, 2014, 11:43:33 PM »
Go with 1/4 teaspoon, or less.


 

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