Author Topic: Tonight's Pie  (Read 83387 times)

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Offline clarkth

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Re: Tonight's Pie
« Reply #300 on: July 30, 2015, 10:18:14 AM »
I made a batch last night with KASL and 65% water.  At the end I mixed for 5 minutes and let stand for 2 hrs before scaling and balling.  The dough was very sticky and hard to ball up, I had to wet my hands to ball and close.  Should the dough be so sticky?  Should I have mixed for a couple more minutes? 


Offline rparker

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Re: Tonight's Pie
« Reply #301 on: July 30, 2015, 05:37:17 PM »
I made a batch last night with KASL and 65% water.  At the end I mixed for 5 minutes and let stand for 2 hrs before scaling and balling.  The dough was very sticky and hard to ball up, I had to wet my hands to ball and close.  Should the dough be so sticky?  Should I have mixed for a couple more minutes?
Everyone's is different with many different angles, but I've found just a tiny bit of working right after the 2 hour development and before the balling sort of finishes it off for me. One might even call it a very light stretch and fold, but extremely lightly and limited in duration. It's been a few months since my last GB batch, so I don't remember exactly how long. Just maybe 15 seconds was all it took.
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Offline Glutenboy

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Re: Tonight's Pie
« Reply #302 on: July 30, 2015, 05:48:44 PM »
I made a batch last night with KASL and 65% water.  At the end I mixed for 5 minutes and let stand for 2 hrs before scaling and balling.  The dough was very sticky and hard to ball up, I had to wet my hands to ball and close.  Should the dough be so sticky?  Should I have mixed for a couple more minutes? 
I've never used KASL, but I have noticed that I need to vary my hydration, sometimes quite a bit, depending on what flour I'm using.  If it's so sticky that you can't ball it, you might want to lower the hydration a point or three.  I can tell you that I usually use GM Bread Flour.  When I used KA Bread flour, the dough was definitely stickier and I had to lower the hydration.  I know KABF and KASL are two entirely different animals, and I do like my dough to be on the sticky side, but if it's unmanageable, I would adjust.

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Offline clarkth

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Re: Tonight's Pie
« Reply #303 on: July 31, 2015, 08:04:38 AM »
Everyone's is different with many different angles, but I've found just a tiny bit of working right after the 2 hour development and before the balling sort of finishes it off for me. One might even call it a very light stretch and fold, but extremely lightly and limited in duration. It's been a few months since my last GB batch, so I don't remember exactly how long. Just maybe 15 seconds was all it took.

Thanks, I was thinking about doing a quick S&F but just powered through with the balling.  I've never used KASL before so I think it will take a couple of tries to figure it out.  Good thing I have 2 kids to help me destroy all the evidence after I bake my "mistakes"

Offline clarkth

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Re: Tonight's Pie
« Reply #304 on: July 31, 2015, 08:08:16 AM »
I've never used KASL, but I have noticed that I need to vary my hydration, sometimes quite a bit, depending on what flour I'm using.  If it's so sticky that you can't ball it, you might want to lower the hydration a point or three.  I can tell you that I usually use GM Bread Flour.  When I used KA Bread flour, the dough was definitely stickier and I had to lower the hydration.  I know KABF and KASL are two entirely different animals, and I do like my dough to be on the sticky side, but if it's unmanageable, I would adjust.

- GB  :chef:

GB,

Thanks, I'll lower the hydration a couple of points next time and maybe do a quick S&F at the end if needed (see above).  I found a place to get KASL for $20 for a 50# bag so I have plenty of flour to get the formula right  ;D  I'm going to let these dough balls sit for a week in the fridge, I'll post back next week how they turned out.

Thomas


 

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