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Author Topic: Dough made with Livieto madre tears  (Read 285 times)

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Offline Elchimi

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Dough made with Livieto madre tears
« on: May 20, 2023, 10:57:41 AM »
I try to replicate a 24h RT pizza dough made with Lievito madre.
70% hydro
Flour caputo blue 00 80% , Pivetti Rosso 00 20% high gluten
2.8% Salt
7% starter (too much?)
Bulk at RT 65-68f 9h
Balled 12h at RT 68- 70f
I think is overproofed?
Dough didnít extend well and tears easily

Last time I used 5% starter and they were a bit underdeveloped but good bake.

I assume the dough was just too fermented?
Never had that with IDY
« Last Edit: May 20, 2023, 11:09:48 AM by Elchimi »

Offline llyamah

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Re: Dough made with Livieto madre tears
« Reply #1 on: July 30, 2023, 04:49:57 PM »
I try to replicate a 24h RT pizza dough made with Lievito madre.
70% hydro
Flour caputo blue 00 80% , Pivetti Rosso 00 20% high gluten
2.8% Salt
7% starter (too much?)
Bulk at RT 65-68f 9h
Balled 12h at RT 68- 70f
I think is overproofed?
Dough didnít extend well and tears easily

Last time I used 5% starter and they were a bit underdeveloped but good bake.

I assume the dough was just too fermented?
Never had that with IDY

Appreciate I am replying to an old post, but these don't look over-proofed to me, they look about perfect?

Offline scott r

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Re: Dough made with Livieto madre tears
« Reply #2 on: July 30, 2023, 05:39:03 PM »
I agree, but its tough to always tell visually with sourdough.  If the starter is a little too acidic going into the mix that could give similar effects to an over proofed dough.

Offline Heikjo

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Re: Dough made with Livieto madre tears
« Reply #3 on: July 31, 2023, 04:08:51 AM »
I also agree. Some years ago I made 48H SD pies with no issues, then took a break from SD in pizza. When I attempted 24H SD pies later, possibly with a new starter, it couldnít even handle that length without losing structure and strength, even if it didnít ferment very far.

Commercial yeast is a lot more predictable and comparable.
Heine
Oven: Effeuno P134H

Offline Elchimi

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Re: Dough made with Livieto madre tears
« Reply #4 on: August 01, 2023, 08:25:51 AM »
I think itís my starter. Unused to make sourdough bread a few times a week but now stopped doing this. I feed the LM about once a week and then back into fridge. I will need to feed it frequently at higher RT to get it back straightened out, or I just make a new starter I guess.

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