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Author Topic: How Does My Dough Look?  (Read 518 times)

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Offline SlamMan

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How Does My Dough Look?
« on: April 24, 2021, 03:35:32 PM »
I've been struggling a bit to get my dough right.  A lot of it is just lack of experience being able to identify when the dough is ready and not under or over-proofed I think.  The last batch was super loose and delicate by the time I was able to open it up.

I figured I'd start a thread and share some pics to see if I can get some feedback.  Here's a pic of my dough I'm planning to use for late lunch.  It's Caputo Nuvola.  It was made about 22hrs ago.  About 10min in the mixer.  At this point, it doesn't look ready to me but probably soon.  It also seems pretty wet and spread out.

How long would you expect the useable window to be for this recipe?

Let me know if I left any useful info out.  Any feedback is appreciated.

Thanks.
« Last Edit: April 24, 2021, 03:37:48 PM by SlamMan »

Offline Pandasbecats

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Re: How Does My Dough Look?
« Reply #1 on: April 27, 2021, 11:40:45 PM »
Does look a bit wet and spread out yes. Did you bulk ferment at all? A pretty low amount of salt so that would contribute to higher yeast activity
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Offline Yael

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Re: How Does My Dough Look?
« Reply #2 on: April 29, 2021, 10:19:27 PM »
Hi,

Maybe you can try with lower HR (around 60%) to see the difference.

If your dough doesn't have a lot of elasticity when opening it, it may be good to bake (I like a dough that has risen but sometimes I get good results with dough looking like yours).
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Offline RHawthorne

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Re: How Does My Dough Look?
« Reply #3 on: April 30, 2021, 09:44:17 AM »
I think your hydration is a bit high at 65%. How did it handle when you first mixed it? If it was wet and difficult to handle at mixing time, it will probably still be so during and after fermentation, especially if humidity is high in your home.
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Offline cagalindo

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Re: How Does My Dough Look?
« Reply #4 on: April 30, 2021, 01:43:58 PM »
It doesn't look right...  :P Please tell how you're preparing the dough.

What's your mixing procedure
Are you weighing your ingredients with a precision scale
How are your fermenting/proofing

Right off the top I'd also say go for a lower hydration to get started, at 60%.

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Offline kneader65

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Re: How Does My Dough Look?
« Reply #5 on: May 02, 2021, 01:18:40 AM »
Newbies should stick to a 60% hydration dough for a few months till they develop a feel for the right dough

Offline SlamMan

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Re: How Does My Dough Look?
« Reply #6 on: May 02, 2021, 09:49:57 AM »
Maybe you can try with lower HR (around 60%) to see the difference.

If your dough doesn't have a lot of elasticity when opening it, it may be good to bake (I like a dough that has risen but sometimes I get good results with dough looking like yours).
Thanks for the feedback.  I think this is probably the best next step.  I tested this next to the Caputo Chefs a while back and it was significantly looser with the same recipe.  I did some more searching and I'm assuming the absorption rate is lower which would explain the shape.

Does look a bit wet and spread out yes. Did you bulk ferment at all? A pretty low amount of salt so that would contribute to higher yeast activity
No bulk.  I mixed then rested for an hr and balled.

I think your hydration is a bit high at 65%. How did it handle when you first mixed it? If it was wet and difficult to handle at mixing time, it will probably still be so during and after fermentation, especially if humidity is high in your home.
It was fairly sticky.  I had been using some Caputo Chefs at 65 with good results so I'm just assuming its absorption rate must be higher.

It doesn't look right...  :P Please tell how you're preparing the dough.

What's your mixing procedure
Are you weighing your ingredients with a precision scale
How are your fermenting/proofing

Right off the top I'd also say go for a lower hydration to get started, at 60%.
Yes, I'm weighing.  I mixed and let rest for an hour then balled into a proofing tray.
« Last Edit: May 02, 2021, 09:52:32 AM by SlamMan »

Offline scott r

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Re: How Does My Dough Look?
« Reply #7 on: May 02, 2021, 12:50:12 PM »
That dough is BEAUTIFUL... just needs to proof more.   I love wet dough.

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