Author Topic: dividing dough balls video  (Read 4471 times)

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Infoodel

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Re: dividing dough balls video
« Reply #25 on: July 16, 2009, 01:32:23 PM »
Not sure if it's relevant, but it is totally OK to flour or moisten your hands before handling dough. Many bakers prefer to do this rather than pouring flour all over the work surface. As SC says, though, speed of handling is also important. Constantly moving and folding the dough maintains the tension and avoids stickage...never stationary/idle. The guy in the video is really good but the dough is also v. well developed.



Offline David

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Re: dividing dough balls video
« Reply #26 on: July 16, 2009, 01:34:56 PM »


In addition to the absence of signs of oil on the counter or on his hands and the tight adherence of dough to the counter, looking carefully (in HQ mode), the sheen is even and omnipresent even in the gullies of newly stretched out dough, between portions that are torn off, and on regions that are newly exposed to the surface.



Then I'll agree we disagree.I've watched it in full screen HD mode,and to me the yellow glow of oil is apparent (notably at around the 46 second point where the dough meets the bench to the left of the screen ).BTW is that a silicone matt you use?Do they help much with your dough handling?
Regards
David
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Offline scpizza

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Re: dividing dough balls video
« Reply #27 on: July 16, 2009, 02:04:12 PM »
I had noted the yellow glow but attributed that to dough color reflection.  More troubling though, I do see what appears to be something pooling and rolling away on the far left edge between 44-48 seconds.  I think I have to stand corrected with respect to this video...I don't know what that fluid could be except oil!  I'm disappointed.

I will however, continue to assert that high hydration Neapolitan dough can still visually appear to be "oiled" as in my photo above and also that it can be handled successfully by a skilled pizzaiolo.

Yes, it is a silicone mat.  I use it when forming a skin with a mind to minimizing bench flour.
« Last Edit: July 16, 2009, 02:06:05 PM by scpizza »

Offline josteh

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Re: dividing dough balls video
« Reply #28 on: July 16, 2009, 02:13:44 PM »
Then I'll agree we disagree.I've watched it in full screen HD mode,and to me the yellow glow of oil is apparent (notably at around the 46 second point where the dough meets the bench to the left of the screen ).BTW is that a silicone matt you use?Do they help much with your dough handling?
Regards
David

I agree.. it has to be oil, the yellow´ish thing you see to the left @ approx 46 sec..

j.

Offline thezaman

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Re: dividing dough balls video
« Reply #29 on: July 16, 2009, 02:43:30 PM »
I thought the same thing on last look, oil in the bottom left of the picture ,but not sure of it. Is oil a no no even on top of the balls to keep them from sticking to a covering of plastic?

Offline andreguidon

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Re: dividing dough balls video
« Reply #30 on: July 16, 2009, 02:51:46 PM »
a always put a drop o EVOO inside my Tupperware and spread it whit a paper towel before dropping the dough ball inside....
"Simplicity is the ultimate sophistication." Leonardo da Vinci


 

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