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Author Topic: air pockets in my dough balls  (Read 88 times)

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Offline xicanopride

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air pockets in my dough balls
« on: Today at 01:57:34 PM »
Hi all, newbie here.  First of all, thank you all so much for your insights and advice.  It's been a huge help.
Sorry, if this has been addressed before, but I did a search and couldn't find it.  With my 2 most recent attempts, I've ended up with a lot of air pockets when balling my dough.  I've been overall happy with the taste, but this leads to some thinner areas and even tearing when pressing it out.  Here is the procedure I've used:
Tipo 00 Caputo flour
59% hydration
3% salt
.032% IDY
hand knead x 10 min, let rest 5 min, then hand knead again x 10 min
bulk ferment x 14 hours @ 70 deg
Ball dough and let rest another 5 hours @ 70 deg.

Thoughts?

My suspicion is that I'm kneading too much?

Thanks in advance.


Offline yarbrough462

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Re: air pockets in my dough balls
« Reply #1 on: Today at 02:07:16 PM »
Hi all, newbie here.  First of all, thank you all so much for your insights and advice.  It's been a huge help.
Sorry, if this has been addressed before, but I did a search and couldn't find it.  With my 2 most recent attempts, I've ended up with a lot of air pockets when balling my dough.  I've been overall happy with the taste, but this leads to some thinner areas and even tearing when pressing it out.  Here is the procedure I've used:
Tipo 00 Caputo flour
59% hydration
3% salt
.032% IDY
hand knead x 10 min, let rest 5 min, then hand knead again x 10 min
bulk ferment x 14 hours @ 70 deg
Ball dough and let rest another 5 hours @ 70 deg.

Thoughts?

My suspicion is that I'm kneading too much?

Thanks in advance.

Air pockets are good but with the tearing and thin spots, it sounds like your dough could be over fermented.  The time and temp seem in line with what you need though...How are you opening your dough?  What is your dough temp after it is done?  How many pies are you making at a time?     
« Last Edit: Today at 02:12:19 PM by yarbrough462 »

Offline TXCraig1

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Re: air pockets in my dough balls
« Reply #2 on: Today at 02:18:43 PM »
Try it without the bulk ferment- justy go straight to balls. If it's a bit too extensible when opening the balls, try 7 hours bulk and 12 hours balls.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vtsteve

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Re: air pockets in my dough balls
« Reply #3 on: Today at 02:19:01 PM »
Are you using bench flour while balling? If so, try without -- they'll seal better, with less effort, and it will reduce the chance of internal voids.

How much are you working them while balling? It shouldn't take more than a couple squeezes and a roll on the bench.
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline xicanopride

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Re: air pockets in my dough balls
« Reply #4 on: Today at 02:41:35 PM »
thank you guys.  I'll try your suggestions this weekend and let you know my results.

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Offline The Dough Doctor

  • Tom Lehmann
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Re: air pockets in my dough balls
« Reply #5 on: Today at 03:28:52 PM »
Is there a possibility that you might be trying to ball the dough too tightly? When I make bread I follow a procedure similar to what you are doing, I ferment the dough in a lightly oiled bowl, and invert it onto a lightly floured surface, I when slap (spanking the dough is what my wife calls it) a few times to degas and relax it, I then ball it while incorporating as little work into the dough as possible and this works fine for me. When opening the dough into a skin try the same procedure. If the dough ball doesn't deflate to some extent when you begin opening it into a skin the dough is either not yet ready to be opened or it might be that it has been over fermented and now getting "bucky", a condition where the dough is no longer extensible but is too elastic to be opened, and if you should succeed in opening it into a skin it will exhibit pronounced memory/snap-back characteristics.
Just a thought.
Tom Lehmann/The Dough Doctor

Offline xicanopride

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  • Location: California
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Re: air pockets in my dough balls
« Reply #6 on: Today at 04:00:20 PM »
It sounds like no one thinks my kneading process is too much then...
Maybe it's in the balling process? 
Going by what a couple have said, I think I might be putting in too much work to ball the dough. 
Typically I will fold it under on all 4 sides at least 2-3 times, then roll on the counter. 
Could that be the problem?

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