Author Topic: Is "ballooning" normal for dough?  (Read 2637 times)

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Offline nysauce

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Is "ballooning" normal for dough?
« on: June 05, 2004, 08:25:08 PM »
When I take the dough out of the fridge to bring it up to room temperature, I notice that if I leave it out for a longer amount of time it collects air like a bubble. So when I start to stretch the dough and slap it to flatten it it releases air like I'm squashing a balloon. Is this normal behavior for dough or have I not mixed it enough, etc. Thanks in advance!

Offline RoadPizza

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Re:Is "ballooning" normal for dough?
« Reply #1 on: June 05, 2004, 08:35:08 PM »
It's perfectly normal.  The yeast excretes the air that form the bubbles in the dough.  If it gets too big or if it deflates, you've left it out too long.

Offline Randy

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Re:Is "ballooning" normal for dough?
« Reply #2 on: June 06, 2004, 06:29:37 PM »
I take my dough from the cooler two hours early and knock it down into a flat disk.  You might give this a try but like RP said it is not a problem.


Offline Arthur

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Re:Is "ballooning" normal for dough?
« Reply #3 on: June 07, 2004, 12:39:05 PM »
I did have this problem, but no longer do....I can't tell you exactly what the answer is, but I think it's one of these things:

- use room temp water in the recipe
- don't use too much yeast
- I take the dough out of the fridge just 30 minutes before cooking