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Author Topic: How I make my NP dough  (Read 346286 times)

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Offline kurismakku

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Re: How I make my NP dough
« Reply #820 on: February 18, 2023, 02:59:01 AM »
Hi Craig, as I am using exactly your recipe, wondering does your dough behaves like this after mixing? It's very difficult to do french slap and fold as the dough is very strong.

616 gr caputo flour
385 gr water
salt 18.5 gr
caputo instant yeast 0.14g

Video: https://www.dropbox.com/s/mtsqgdhn5spsab5/331383110_6612392895443883_1594058322944107571_n.mp4?dl=0

The first fold works, but already the 2nd one is much stronger I have to shape/stretch the dough so I can slap it.
« Last Edit: February 18, 2023, 03:00:46 AM by kurismakku »

Offline TXCraig1

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Re: How I make my NP dough
« Reply #821 on: February 18, 2023, 06:53:33 AM »
Yes, it's very similar. It looks like the gluten in the dough is really nicely developed already and the dough looks very smooth.

The slap and fold they way you're doing it is really more appropriate for dough with much higher hydration which is why it's hard for you with this dough. What you see folks doing with pizza is a stretch and fold.
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Offline kurismakku

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Re: How I make my NP dough
« Reply #822 on: February 18, 2023, 09:34:27 AM »
Yes, it's very similar. It looks like the gluten in the dough is really nicely developed already and the dough looks very smooth.

The slap and fold they way you're doing it is really more appropriate for dough with much higher hydration which is why it's hard for you with this dough. What you see folks doing with pizza is a stretch and fold.

Oh I see, that makes a lot more sense. Thanks for saving me Craig, I was having a headache about this one for some time now. So something like this, but without the flour?


And alright, so as it's already developed, I will just leave it to rest. Was worried maybe it was still missing some folds as my folds felt very limiting compared to the source material.
« Last Edit: February 18, 2023, 09:39:08 AM by kurismakku »

Offline TXCraig1

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Re: How I make my NP dough
« Reply #823 on: February 18, 2023, 08:52:29 PM »
I just stretch it and fold it - more like an exaggerated knead.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Lewdannie

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Re: How I make my NP dough
« Reply #824 on: February 23, 2023, 12:02:46 AM »
I just stretch it and fold it - more like an exaggerated knead.

kinda like this?


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Offline TXCraig1

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Re: How I make my NP dough
« Reply #825 on: February 23, 2023, 07:58:54 AM »
Yes, but that dough is way wetter than mine, so it really doesn't look a lot like that.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Heikjo

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Re: How I make my NP dough
« Reply #826 on: February 23, 2023, 02:45:38 PM »
This video shows what a 62-63% HR dough looks like. You canít S&F that like a 75% HR dough. Just knead it a bit and fold into itself. Time and chemistry will do most of the work.

I just picked the first video I found on Youtube. The only point was to show the dough consistency at 5:55.

Heine
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