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Offline Gabutch

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Spotted dough question
« on: March 18, 2021, 02:20:08 PM »
Hi everyone!

New forum member here. Got a question about the look of my dough. I've been using this recipe from Gozney for a New York Style pizza (also cook it in the Roccbox). The pizza has been turning out great, but after a day or two in the fridge, the dough balls start to turn a bit spotty (Seen in the pictures attached). Anyone know what this is from? My guess was the wheat flour. Again, the pizzas turned out delicious, but was curious if anyone had any ideas.

My recipe:
625g Strong White Bread Flour
325g 00 Pizza Flour
100g Wholemeal Flour
665g Warm Water
1/4 teaspoon Fresh Yeast
28g Fine Sea Salt
25g Olive Oil


Offline texmex

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Re: Spotted dough question
« Reply #1 on: March 18, 2021, 02:30:17 PM »
It's okay....

Here's a link talking about discolored dough.  I know there is also more info somewhere about this issue.
https://www.pizzamaking.com/forum/index.php?topic=22118.msg224731#msg224731
Reesa

Online Pete-zza

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Re: Spotted dough question
« Reply #2 on: March 18, 2021, 03:12:39 PM »
Gabutch,

You might want to take a look at this thread:

https://www.pizzamaking.com/forum/index.php?topic=12818.msg124032#msg124032

Sine the PMQ Think Tank links no longer work, because of changes in the PMQTT forum, I did a search today to try to find posts on the subject of spotting.

This is what I found:

https://thinktank.pmq.com/t/ask-tom-lehmann-a-question/12061/58

https://thinktank.pmq.com/t/reasons-for-black-specs-underperforming-dough/12669/5

Peter

Offline Yael

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Re: Spotted dough question
« Reply #3 on: March 18, 2021, 09:02:07 PM »
If you remove your wholemeal flour from your formula, you won't get much of those.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Online Pete-zza

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Re: Spotted dough question
« Reply #4 on: March 18, 2021, 09:10:21 PM »
If you remove your wholemeal flour from your formula, you won't get much of those.
Yael,

You both may be right. But when I amplified the first photo the dough balls did not indicate a spotting effect. To me, it looked like the spotting occurred later. But then again, I have had little experience working with whole wheat flour.

Peter

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Offline Yael

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Re: Spotted dough question
« Reply #5 on: March 19, 2021, 01:59:15 AM »
Peter,

It seems that the first pic was taken right after mixing, in this case it would make sense that we don't see much of the spotting.

I do have quite a few ones even when using Italian 00 flour (which should have around 0.5% ashes, that's to say not too much compared to a 1.5% or 1.8% wholewheat flour), passed 24H fermentation. And the longer the fermentation, the more obvious* they are!

*not sure if "obvious" is the right word  ???
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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