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Author Topic: Sticky dough after bulk fermentation  (Read 289 times)

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Offline drgaonic

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Sticky dough after bulk fermentation
« on: October 12, 2018, 11:08:51 AM »
Hello,

Im making pizza's with the Master dough with starter (poolish which i make 16 hours ahead) recipe of Tony Gemignani doing a 24 bulk coldferment and than ball the dough for a 24 hour ball coldferment.

The problem is that when i remove my bulk dough from the fridge im not able to make nice smooth balls. The dough temperature is 4 degrees. The dough remains to sticky to form nice balls.

Any advice?

The dough is hand knid.
Dough: caputo 00 red.
Poolish: 47 gram dough and 47 water with 0.2 gram IDY.
Dough;
Water 65%
Salt 2%
IDY Yeast 1%
Oil 1%

« Last Edit: October 12, 2018, 11:12:50 AM by drgaonic »

Offline Irishboy

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Re: Sticky dough after bulk fermentation
« Reply #1 on: October 14, 2018, 08:09:52 PM »
Either poolish isnt being mixed in good enough or theflour you are using has a lower hydration rate?

Ive made his recipe with no issues i actually bumped the hydration to 68%

Different flour hydrate different and humidity also play they role.

I always try to start on the weather side and then as I'm mixing I had a half of a teaspoon a flour at a time until I get the dough I like

Offline Minolta Rokkor

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Re: Sticky dough after bulk fermentation
« Reply #2 on: October 16, 2018, 11:33:56 AM »
You have WAY too much IDY for 24 hours, 1% will blow it up in less than 4 hours. That's why it's sticky.

Use a lot less yeast, does a poolish even require yeast?

Offline drgaonic

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Re: Sticky dough after bulk fermentation
« Reply #3 on: October 17, 2018, 09:25:30 AM »
Im just following the recipe which states that 0.2 gram IDY should be in the poolish.

What quantity´s would you suggest?

Online HBolte

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Re: Sticky dough after bulk fermentation
« Reply #4 on: October 17, 2018, 10:10:18 AM »

Use a lot less yeast, does a poolish even require yeast?

Yes it does. Without yeast it's really an autolyse.
« Last Edit: October 17, 2018, 10:36:53 AM by HBolte »
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Offline vtsteve

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Re: Sticky dough after bulk fermentation
« Reply #5 on: October 17, 2018, 10:13:36 AM »
Im just following the recipe which states that 0.2 gram IDY should be in the poolish.

What quantity´s would you suggest?

Is the poolish also CF?

I usually use .05% IDY in poolish (for 12-16 hour RT), which it so happens agrees well with Craig's chart:

https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590


I gotta stop responding to posts that mix grams and %...
« Last Edit: October 17, 2018, 12:47:33 PM by vtsteve »
In grams we trust.
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Offline Essen1

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Re: Sticky dough after bulk fermentation
« Reply #6 on: October 17, 2018, 12:31:40 PM »
Hello,

Im making pizza's with the Master dough with starter (poolish which i make 16 hours ahead) recipe of Tony Gemignani doing a 24 bulk coldferment and than ball the dough for a 24 hour ball coldferment.

The problem is that when i remove my bulk dough from the fridge im not able to make nice smooth balls. The dough temperature is 4 degrees. The dough remains to sticky to form nice balls.

Any advice?

The dough is hand knid.
Dough: caputo 00 red.
Poolish: 47 gram dough and 47 water with 0.2 gram IDY.
Dough;
Water 65%
Salt 2%
IDY Yeast 1%
Oil 1%

TG's Master dough with starter requires only 0.5% of yeast. 1% is definitely too much for a 48-hr fermentation period.

Also, Caputo Red may not be the best choice for a dough that has 65% hydration. I'd use a good bread flour, instead.
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline Rolls

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Re: Sticky dough after bulk fermentation
« Reply #7 on: October 17, 2018, 01:12:04 PM »
In my experience, the acids produced by a poolish will make the subsequent dough more sticky, compared to a regular dough made without a preferment using the direct method.  Once you get your yeast amounts and dough temperatures sorted out, you might need to improve your dough handling techniques.  Sometimes a dough that is thought to be too sticky or slack, just needs to be handled differently in order to produce a good dough ball.


Rolls
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Offline Irishboy

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Re: Sticky dough after bulk fermentation
« Reply #8 on: October 17, 2018, 08:25:41 PM »
Also Tony doesn't use instant dry yeast is recipe calls for active dry. 0.25% ady in starter.... 0.5% in dough

Offline Essen1

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Re: Sticky dough after bulk fermentation
« Reply #9 on: October 17, 2018, 08:33:24 PM »
Also Tony doesn't use instant dry yeast is recipe calls for active dry. 0.25% ady in starter.... 0.5% in dough

True. I forgot to mention that.   :-\
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

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