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Author Topic: NP Dough Sticky- What went wrong?  (Read 280 times)

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Offline al2

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NP Dough Sticky- What went wrong?
« on: March 15, 2019, 08:34:46 PM »
I tried my first recipe below. After 24 hours I went to make the pizza but my dough is very sticky not sure what went wrong? Does it just need more time?
I calculated about 24 hours with the amount of yeast at 68 deg F.

Flour- Caputo 00 - 885 Grams
Water for 60% hydration 531 grams
IDY - 0 .03% - 0.26 grams
Sea Salt 2.5% - 22 grams

I calculate should make six 240 grams balls from the dough calculator program.

1.   Using Kitchen aid mixer dissolve salt in the water by hand.
2.   Added IDY Fleischmann's Instant Rapid Rise
3.   Add about 2/3 flour and start mixing the dough with the dough hook
4.   Continue slowly mixing until initial flour is mixed.
5.   Slowly add remaining 1/3 flour over next several minutes.
6.   Remove from mixer and knead by hand till it feels kind of stiff
7.   Cover and let rest for about 10 minutes.
8.   Knead and stretch dough a second time
9.   Cover for another 10 minutes, should be smooth.
10.   Cut into balls and WF for 22-24 hours in a plastic wrap covered pan.

 Here are some photos
1. After mixing and kneading
2. After 2nd kneading
3.Dough Balls
4. Sticky dough after 24 hours can't make pizza

« Last Edit: March 15, 2019, 08:46:39 PM by Pete-zza »

Offline Pete-zza

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Re: NP Dough Sticky- What went wrong?
« Reply #1 on: March 15, 2019, 09:09:02 PM »
al2,

It might help to know what water temperature you used, and the finished dough temperature you achieved.

Tom may add to what I say but you might want to take a look at the opening post in the thread at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg62332#msg62332,

and also the post at Reply 128 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg92094#msg92094

In the above posts, I made summer and winter versions of doughs that were to be fermented at room temperature for about 20-24 hours. Note, in particular, the amounts of yeast that I used. In both cases, I used less than you did with your recipe. So, it is possible that your dough may have overfermented a bit and possibly the proteolytic enzymes in the flour led to a release of some of the water from its bond, making the dough sticky. Byproducts of fermentation may also have contributed to the results you achieved. Otherwise, to my eye, your dough balls look to fall within the range of expansion that is quite common. And when dough balls run into each other, the usual practice is to use a dough blade or similar device to separate them.

Were you able to make pizzas out of the dough balls?

Peter


Offline al2

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Re: NP Dough Sticky- What went wrong?
« Reply #2 on: March 15, 2019, 09:19:08 PM »
Peet-zza

I used filtered tap water from the fridge. Don't know what temp but its on the cold side. My finished dough temp was at 71 deg after 24 hrs.

I tried making a pie but the dough was so sticky it just stuck to my fingers. It was hard to stretch and I ended up ripping it and stopped.
Anything I can do to salvage it or is it a bust?

Offline Pete-zza

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Re: NP Dough Sticky- What went wrong?
« Reply #3 on: March 15, 2019, 09:39:32 PM »
Would it have helped if you overcame the stickiness by using bench flour? It is not ideal but may save the dough. I suppose it is also possible to re-knead the dough with enough flour to overcome the stickiness and wait a while for the dough to relax again before using. However, there is no guarantee that that will work. If a dough is gone, it is usually not retrievable. But it may be worth a try.

Peter

Offline PizzAmateur

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Re: NP Dough Sticky- What went wrong?
« Reply #4 on: March 15, 2019, 09:49:38 PM »
Would it have helped if you overcame the stickiness by using bench flour? It is not ideal but may save the dough. I suppose it is also possible to re-knead the dough with enough flour to overcome the stickiness and wait a while for the dough to relax again before using. However, there is no guarantee that that will work. If a dough is gone, it is usually not retrievable. But it may be worth a try.

Peter

I am an amateur, but I have never been able to successfully re-knead a dough that has collapsed.

I either use it NOW or try to make bread, which turns out similar to sour dough after the long rise/fermentation needed for a decent rise at this point.

Minimum 24 hours and usually more at 65 F RT.  So it may actually be a sort of sour dough at that point... (grin)

jmhao... just my humble amateur opinion.

Another thought just came to me... maybe it could be used as a biga?  Or at least a starter biga... 

Sorry, I do get ahead of my own capabilities... (grin)
« Last Edit: March 15, 2019, 10:00:54 PM by PizzAmateur »

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Offline al2

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Re: NP Dough Sticky- What went wrong?
« Reply #5 on: March 15, 2019, 09:50:49 PM »
Thanks. Giving it a try right now. Live and learn. I guess we all have to start somewhere.  ;D

Online HansB

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Re: NP Dough Sticky- What went wrong?
« Reply #6 on: March 15, 2019, 09:53:27 PM »
As Peter suggested, nothing to lose by dropping the dough ball into flour to coat then try to shape.

See here: https://youtu.be/L9LKJExxs3c?t=27
« Last Edit: March 15, 2019, 09:58:32 PM by HansB »
Hans

Offline Pete-zza

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Re: NP Dough Sticky- What went wrong?
« Reply #7 on: March 15, 2019, 09:59:34 PM »
I am an amateur, but I have never been able to successfully re-knead a dough that has collapsed.
PizzaAmateur,

At the time the photos of the dough balls were posted, they looked like countless photos I have seen on the forum that were usable.

Peter

Offline al2

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Re: NP Dough Sticky- What went wrong?
« Reply #8 on: March 15, 2019, 10:42:39 PM »
PizzaAmateur,

At the time the photos of the dough balls were posted, they looked like countless photos I have seen on the forum that were usable.

Peter

Peter, thanks that worked! They were usable and we made 3 pies. They tasted great but still need to learn my oven. Man did they cook fast.
You saved the day  ;D

Offline PizzAmateur

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Re: NP Dough Sticky- What went wrong?
« Reply #9 on: March 15, 2019, 10:49:02 PM »
PizzaAmateur,

At the time the photos of the dough balls were posted, they looked like countless photos I have seen on the forum that were usable.

Peter

As they did/do to me.  I simply thought they were over-fermented based on the text.

Still have 101F temp, so maybe I should not be posting at all...  maniacal chuckle (grin)

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Offline al2

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NP Dough Sticky- What went wrong?
« Reply #10 on: March 15, 2019, 10:55:43 PM »
As they did/do to me.  I simply thought they were over-fermented based on the text.

Still have 101F temp, so maybe I should not be posting at all...  maniacal chuckle (grin)

You got the flu? If so I feel for ya. I came down with it New Years Eve. Put me down for a week!

Offline PizzAmateur

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Re: NP Dough Sticky- What went wrong?
« Reply #11 on: March 15, 2019, 10:59:28 PM »
You got the flu? If so I feel for ya. I came down with it New Years Eve. Put me down for a week!

I am hopeful that I either have a "lite" strain of the flu or it is something else.  Recently was burglarized and they got everything... for the most part...

I am envious of anyone who has an oven that can produce 550+F.  (grin)

I am still dealing with the "rape" of my property.

Dang... just realized that I started 3 sentences with "I am"... 

heavy sigh...
« Last Edit: March 15, 2019, 11:03:11 PM by PizzAmateur »

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