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Author Topic: Something wrong with dough  (Read 310 times)

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Offline pizzascott

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Something wrong with dough
« on: April 20, 2017, 11:32:12 PM »
OK, I've done my best to follow this recipe exactly but my dough turns out way different: https://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047

Watch this video and let me know what you think. This is after mixing dough and letting it sit for 10min.
https://vimeo.com/iamscottwild/review/214118819/360bba70df

See how it looks nothing like this Craig's dough:
https://www.pizzamaking.com/forum/index.php?action=dlattach;topic=20477.0;attach=90661;image

What is going on here? Why is my dough so rubbery?

Offline pizzadaheim

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Re: Something wrong with dough
« Reply #1 on: April 21, 2017, 01:57:14 AM »
Did you weigh water correctly? Seems like very dry dough. At %62.5 hydro dough must be a bit wet. Did you use Caputo?

Offline pizzascott

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Re: Something wrong with dough
« Reply #2 on: April 21, 2017, 11:59:36 AM »
I weighed everything down to the gram.
It's Caputo but I'm questioning it's composition. Do Caputo's vary in proteins etc? Should I use a certain brand of Caputo?

Offline The Dough Doctor

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Re: Something wrong with dough
« Reply #3 on: April 21, 2017, 12:32:29 PM »
Are you using the same Caputo flour that Craig used?
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Offline Rolls

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Re: Something wrong with dough
« Reply #4 on: April 21, 2017, 12:35:12 PM »
Caputo makes all sorts of flours with varying absorption rates but I think the main problem with your dough is that it is undermixed.  The way your dough tears would indicate there is little gluten development which is necessary for proper dough handling. 


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Offline pizzascott

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Re: Something wrong with dough
« Reply #5 on: April 21, 2017, 12:45:42 PM »
Are you using the same Caputo flour that Craig used?
Tom Lehmann/The Dough Doctor

I'm using a basic brand that my local commercial kitchen supplier sells. Is there a brand that everyone recommends?

Offline TXCraig1

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Re: Something wrong with dough
« Reply #6 on: April 21, 2017, 12:52:23 PM »
You might post a picture of the Caputo bag so that there is no doubt which flour you are using.

I agree with the others that the dough looks too dry and a bit under-mixed though it might not be undermixed if the hydration was a bit higher.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline stevenstefke

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Re: Something wrong with dough
« Reply #7 on: April 21, 2017, 12:53:21 PM »

Offline pizzascott

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Re: Something wrong with dough
« Reply #8 on: April 21, 2017, 04:28:34 PM »
So here's an update. I used different flour but the exact same ratios...maybe a tad more water. I decided to mix it longer as per suggestions. After 10 minutes it was still sticky so I let it go for another 8 minutes. Here's what it looks like: https://vimeo.com/iamscottwild/review/214233547/6191427d47

What is going on? Why is this so sticky? When I try to hand fold it like Craig does it's just as hard to fold like in the first video.
I see videos of guys taking NP dough out of their mixers and it's so solid it looks like they could make biscuits out of it.

Offline TXCraig1

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Re: Something wrong with dough
« Reply #9 on: April 21, 2017, 04:51:42 PM »
So here's an update. I used different flour but the exact same ratios...maybe a tad more water. I decided to mix it longer as per suggestions. After 10 minutes it was still sticky so I let it go for another 8 minutes. Here's what it looks like: https://vimeo.com/iamscottwild/review/214233547/6191427d47

What is going on? Why is this so sticky? When I try to hand fold it like Craig does it's just as hard to fold like in the first video.
I see videos of guys taking NP dough out of their mixers and it's so solid it looks like they could make biscuits out of it.

That looks about right. After a rest(s) and some stretch & folds, it will tighten up some.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline The Dough Doctor

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Re: Something wrong with dough
« Reply #10 on: April 21, 2017, 05:10:55 PM »
I agree with Craig, the dough looks just fine to me. It has a nice smooth appearance and the stickiness that you see is completely normal. If you use a plastic scraper to remove the dough from the bowl and place it onto a very lightly floured surface it will handle just fine.
Tom Lehmann/The Dough Doctor

Offline pizzascott

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Re: Something wrong with dough
« Reply #11 on: April 21, 2017, 05:13:29 PM »
I let it sit for an hour and it's playing nicely now. It removed from the bowl with a scraper nicely and could be folded a few times easily. Gonna let it rest some more and then form balls and put it in the fridge around 42F for 24hrs. I'll keep you posted. Thanks for all your help!

Offline parallei

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Re: Something wrong with dough
« Reply #12 on: April 21, 2017, 05:48:13 PM »
I let it sit for an hour and it's playing nicely now......

Rests are your friend. :D

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