Well, this is embarrasing!
So I after some discussion with Chau regarding some mysteries about my last dough, the cold ferment and yeast levels, I decided to document everything(video) as well as get temperature and humidity numbers, mark the daily rise, and well, do it all again. But this time I wanted to take the same dough to 96 hours and see what would happen.
The intended dough:
100% Caputo 00 (55lb blue bag)
61% Chilled water (3c)
2.25% Sea Salt
So last Thursday, I measured out everything to the gram, do all the mixing and kneading by hand and by the end, it appears way beyond the amount of wetness and stickiness that I would have expected. What I should have done was check the weight of the dough right then and there. Instead, I wrote it off to some variables like temps and humidity, placed it into a container and began the long ferment, all the while documenting the progress.
Fast-forward to today. It's lunchtime at my home and my wife is preparing some Japanese "somen" (cold noodles) while I am checking the weather forecast for Monday on my PC. To my surprise, it's been updated and shows rain from the afternoon. I can set up my canopies and we have baked on rainy days before, but it's just a P.I.T.A., so my wife and I decide that it'd be better to just have pizza tonight. The dough, at about the 69th hour, should be just fine, I'm thinking.
So I begin running the camera again, as I start weighing and balling, and again, I get this uncomfortable feeling that I blew it somewhere. This dough is just way stickier and wetter that I had expected. My original measurements were for 8 balls at 250g. To my initial horror, my seventh doughball went into the proofing tray with just about 110g of dough left. What went wrong was now clear. How wrong was not clear.
After finishing up, attending to my oven pre-heat, and pulling out my calculator, I estimated that I was missing about 140g of flour, making a hydration level of , not 61%, but 67%. That also upped the salt % and yeast too, but I wasn't worried about that. I had never dealt with such a moist dough at warm climate temps before. It was going to be interesting, I thought. And it was. I learned a lot from this mistake, such as how to handle an ultra-delicate dough and avoid catastrophe, and that the doughballs can relax enough to open in a very short time. And, as Chau predicted, I did like the resulting crust texture and have decided to keep this 67% one in my back pocket for occasions where I want to ball and bake within a shorter period of time than I usually do.
Anyway, you can see the entire experiment on my youtube channel. My next post will have these pics...
1. Crumbshot. Havarti/Mozz, Italian sausage, onion, bell pepper
2. Underside of the above.
3. Remember the 110 gram doughball that I had left? This is it. The World's Smallest (six inch) Margherita.
4. Tired me...holding the same 6" Margherita.
5. Finishing off the remaining toppings, two (10" and 11") pies.