Hi!
In the last couple of months I've been running into a situation that was super interesting. The subject is the spoiler, anyway.
The thing is, my dough felt super nice and extesible with the right amount of elasticity and it tasted perfect and looked amazing. but sometimes it wouldn't grow and maybe needed 5, 8 or even 12 hours more of fermentation. It was a real problem as I run a small business.
It seems that the problem was that my yeast got old. So now I fixed that and it grows fine (maybe too much and I have to reduce it a little bit) but the dough feels more though, elastic. and bubbly.
This is my formulation:
- AP flour 93,5% (it's a 10% protein flour)
- Rye flour 4%
- VWG 2,5%
- IDY 0,071% (don't know if it's actually IDY, it's an instant yeast from Argentina)
- Salt 3%
- Water 65%
Fermented at 68°F, 14 hours in bulk, 12 hours in balls. After the bulk fermentation, the dough has small bubbles, but not too many. When balled, the dough looked grummy and bubbly. When working with my old yeast, the dough surface felt more soft and also the balls were smaller. I guess the dough now has more air inside hence the bubbles.
I guess I could just reduce the amount of *new* yeast, but what can I do for the extensibility? I thought of buying some flavorless nutricional yeast, but I'd like to fix it with my procedure instead
Any advice? Thanks in advance <3
