Is my gluten dead?

[RockyBalboa]

Hi everyone. Still learning and would love some feedback on my dough as I'm not sure if the gluten is dead here.

72% hydration (slightly more as I added a couple ice cubes)
1kg 00 flour
2g IDY
27g salt
10g oil
Famag mixer, slow for 8 min, medium for 5

Dough doubled in size in a few hours, but always sticky. Left at RT for 9 hours total, still sticky. Put in fridge over night, still sticky.

Trying to figure out if my gluten is dead here and if I need to salvage it.


Thanks!

[gcpizza]

Hi everyone. Still learning and would love some feedback on my dough as I'm not sure if the gluten is dead here.

72% hydration (slightly more as I added a couple ice cubes)
1kg 00 flour
2g IDY
27g salt
10g oil
Famag mixer, slow for 8 min, medium for 5

Dough doubled in size in a few hours, but always sticky. Left at RT for 9 hours total, still sticky. Put in fridge over night, still sticky.

Trying to figure out if my gluten is dead here and if I need to salvage it.


Thanks!

72% HR + "ice cubes" + 1% oil is going to be sticky and really extensible and 13 minutes is a long time to knead. What type of pizza are you making?

[RockyBalboa]

72% HR + "ice cubes" + 1% oil is going to be sticky and really extensible and 13 minutes is a long time to knead. What type of pizza are you making?

Thank you. I am making Neapolitan pizza. For future, should I be weighing the ice cubes?

How long should I knead in the famag? It never got to that pumpkin stage and kept sticking to the bottom

Is this dough just too hydrated or is the gluten dead? I saw a video by Vito showing his he basically and a new dough recipe to dead gluten dough and made a whole new batch. 

[gcpizza]

Thank you. I am making Neapolitan pizza. For future, should I be weighing the ice cubes?

How long should I knead in the famag? It never got to that pumpkin stage and kept sticking to the bottom

Is this dough just too hydrated or is the gluten dead? I saw a video by Vito showing his he basically and a new dough recipe to dead gluten dough and made a whole new batch.

Neapolitan dough is usually 58%-63% hydration and doesn't contain any oil. I'd try dropping the hydration maybe to 60% and eliminating the oil and see how that works for you. You may have to adjust the water up or down a percent or two, but that should get you in the ballpark. You probably only want to knead for 6-8 minutes until the dough gets a smooth appearance. Yes, if you use ice cubes, they need to be included in the total amount of water and should be weighed along with the water.

[RockyBalboa]

Neapolitan dough is usually 58%-63% hydration and doesn't contain any oil. I'd try dropping the hydration maybe to 60% and eliminating the oil and see how that works for you. You may have to adjust the water up or down a percent or two, but that should get you in the ballpark. You probably only want to knead for 6-8 minutes until the dough gets a smooth appearance. Yes, if you use ice cubes, they need to be included in the total amount of water and should be weighed along with the water.

Thank you very much! Very helpful!

Do you think I should still try use this current dough?

[gcpizza]

Thank you very much! Very helpful!

Do you think I should still try use this current dough?

It won't hurt to try it, but it may be frustrating. It would probably make a better Sicilian pan pizza than a Neapolitan one.

[RockyBalboa]

It won't hurt to try it, but it may be frustrating. It would probably make a better Sicilian pan pizza than a Neapolitan one.

Thank you!

[wotavidone]

You could, if you really wanted to salvage this dough, adjust it.
72% Hydration = 720g water for 1kg of flour.
Lets say the ice cubes were  1 inch by 1 inch by 1 inch. Roughly 16 cc or 16g.
So your total water is around 750g.
Let's factor in the 10g oil.
So 760g of liquids.
Say we aim for 62% Hydration
Then we want 760/620 times 1kg flour = 1226g flour.
So, I would be very interested to see what happens if you weigh 226g flour and 6 g salt, put your wet dough with it and mix and knead in your mixer until the dry flour is evenly incorporated into the dough.

[RockyBalboa]

You could, if you really wanted to salvage this dough, adjust it.
72% Hydration = 720g water for 1kg of flour.
Lets say the ice cubes were  1 inch by 1 inch by 1 inch. Roughly 16 cc or 16g.
So your total water is around 750g.
Let's factor in the 10g oil.
So 760g of liquids.
Say we aim for 62% Hydration
Then we want 760/620 times 1kg flour = 1226g flour.
So, I would be very interested to see what happens if you weigh 226g flour and 6 g salt, put your wet dough with it and mix and knead in your mixer until the dry flour is evenly incorporated into the dough.

Thanks so much for this! Unfortunately I tossed the dough before I ready this, but thanks for helping and teaching me for me future! 

You were spot on with the estimated 30g for the ice, I weighed them afterwards. 

I ended up cooking the 76% hydration pizzas, weren't that bad, but wouldn't do it again!