Dough Problem

[tscaife]

I am making dough for tomorrow night with Caputo red bag. My normal process is to mix minimally let rest for 30 minutes then a few slap and folds. This normally results in a very smooth ball for the bulk rise. Today after the 30 minute rest and slap and folds the dough still looked like cottage cheese. After 4 more 30 minute rests with slap and folds it still looks like cottage cheese and is very slack. Has anyone experienced something like this? Any ideas what could be going on?

I am going to ball in a couple of hours and just go with it. Dough stats are 60% hydration, 2.8% salt, 3% ischia culture (100% hydration).

Thanks for any insight!

Todd

Edit: One more thing to mention the flour was very clumpy.

[TXCraig1]

Can you post the exact weight measurements you used?

[tscaife]

Flour:    683.29 g | 24.1 oz | 1.51 lbs
Water:    389.48 g | 13.74 oz | 0.86 lbs
Salt:    19.13 g | 0.67 oz | 0.04 lbs | 3.43 tsp | 1.14 tbsp
Preferment:    20.5 g | 0.72 oz | 0.05 lbs
Total:    1112.4 g | 39.24 oz | 2.45 lbs

[TXCraig1]

At 3%, it's not the culture causing the problem. My guess is that there was enough moisture in the flour for a long enough period of time to activate the enzymes and degrade the proteins to a point where the gluten is insufficient to make a dough.

[tscaife]

Thanks Craig!

[shuboyje]

By red bag do you mean the small 1 Kg retail bag of Chef's Flour? 

[tscaife]

Yes small 1KG bag.

[TXCraig1]

I've seen the 1kg chef's lumpy too - in fact every bag I've seen of it is at least a little lumpy. I have not had this problem with it though.

[tscaife]

I bought 2 bags and the second looks fine. When I say clumpy it was very stiff clumps.

[TXCraig1]

I'm sticking with my guess. Use that bag for pancakes or muffins or something where you don't want the gluten developed anyway.

[tscaife]

I threw the dough balls out and fed my starter again. Going to shoot for 10-12 hour dough tomorrow. I have never done it but, am thinking 64% hydration, 7% starter, 3% salt. Will bulk 3-4 hours and see what happens.

Thanks again for your help Craig!

[jeff v]

I'm sticking with my guess. Use that bag for pancakes or muffins or something where you don't want the gluten developed anyway.

I agree. The last 4 bags I bought had this problem.

[dellavecchia]

I had this happen to me once as well. The bag had been exposed to excessive moisture, which caused the clumps. When making the dough, it was apparent that the flour had the extra moisture for quite some time, and the clumps were "glued" together in the center.

John

[thezaman]

 i have had the same problem. the flour is wet return the bag if you still have it.the little balls of flour shows that moisture has gotten in the bag. someone on the forum said you could put in a warm oven and dry it , not sure about that one.somewhere in the storage or shipping moisture got into it. seems for some reason it happens during august and september. might be because of the the humidity or the refrigerated delivery trucks.
 
 

[andreguidon]

its the flour, just get a new bag, i had problems twice here in Brazil with Caputo, 5stagioni travels better.