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Offline BradleyJ

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gooey dough
« on: August 23, 2019, 11:31:52 AM »
Help !
I am using all Trumps flour and flowing these directions. Yet my dough balls come out very gooey (for lack of a better term) and thin out way to easy. I have watched a ton of videos, where the balls are dense and push out into a nice 10 to 12 inch pie.
Recipe:
Biga 260g flour, 155g water, 1/3g ady, 16 hour ambient temp sitting.
Main Recipe 1030g flour, 720g water, 8g ady, 23g fine sea salt, and 12g olive oil.
Using a stand mixer for 3 minutes lowest speed, 10 minute rest, 3 minutes speed 2, fold out on counter make one big ball, cover with damp towel and rest for 1 hour.
Ball it in to 250g balls place in proofing tray cover tightly and refrigerate for 48 hours. Let the balls come to room temp for about 90 minutes.
 The balls thin out and mush together. Any advice, will be greatly appreciated.
Thank You
 

Offline wiz_d_kidd

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Re: gooey dough
« Reply #1 on: August 23, 2019, 11:48:35 AM »
Your main recipe is at 70% hydration. Most recipes are much lower, say 60-65%. Try cutting back on the water.

Offline The Dough Doctor

  • Tom Lehmann
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Re: gooey dough
« Reply #2 on: August 23, 2019, 01:42:22 PM »
In addition to reducing the dough absorption you will also want to NOT lid the containers right away. Instead, lightly oil the dough ball(s) and leave them UNCOVERED for at least 2-hours after placing them into the fridge, this will allow the dough balls to cool without the formation of condensation in the container which I am sure is contributing to the sticky dough condition. After the 2-hour period (uncovered) apply the lids BUT make sure there is a small hole in each lid to vent off any gas formation inside the container. You could also just place a piece of aluminum foil over each container and LOOSELY crimp the foil to the container.
Tom Lehmann/The Dough Doctor

Offline 72hours

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Re: gooey dough
« Reply #3 on: August 25, 2019, 01:02:02 AM »
Tom, is it good idea to always leave a small hole in the dough container lid for in-fridge fermentation?

Thank you.

Offline The Dough Doctor

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Re: gooey dough
« Reply #4 on: August 25, 2019, 02:14:17 AM »
Yes, it's a good idea as it will prevent the lid from being blown off due to pressure build-up in the container.
Tom Lehmann/The Dough Doctor

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Offline BradleyJ

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Re: gooey dough
« Reply #5 on: September 04, 2019, 09:02:56 AM »
Thank You, I decreased my water % and let the dough balls sit uncovered in the fridge for a couple of hours. They were much better to work with. I did notice that the dough did not rise as much. They seemed to be a little flatter and not as airy. Any suggestions ?

Offline The Dough Doctor

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Re: gooey dough
« Reply #6 on: September 24, 2019, 02:17:22 PM »
BJ;
Try increasing the yeast a little, now that you are controlling the rate of fermentation your dough might need a little more yeast to meet your specific needs or you might try increasing the finished dough temperature by 2 to 3F. I'd try the increased dough temperature first (increase the temperature of the dough water by 5F) and if that doesn't work go with the increased yeast.
Tom Lehmann/The Dough Doctor

Offline BradleyJ

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Re: gooey dough
« Reply #7 on: September 24, 2019, 03:42:50 PM »
Thank You, perhaps you could share a favorite dough recipe.

Offline The Dough Doctor

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Re: gooey dough
« Reply #8 on: September 24, 2019, 08:34:35 PM »
Big Dave used to have his "Old Faithful", here's mine;
Flour: 12 to 12.8% protein content 100%
Salt: 1.75%
Sugar: (optional) 2%
IDY: 0.375%
Water: (variable) 64%

Mix just to a smooth consistency.
Targeted finished dough temperature: 75 to 80F.
Immediately scale and ball.
Place in fermentation container(s).
Wipe the top of each dough ball with a little oil.
Place in fridge UNCOVERED for 2-hours.
Cover container(s).
CF for 24 to 48-hours. 48-hours is better than 24-hours.
Remove from fridge and allow to TEMPER AT room temperature for 2-hours or until the center/core temperature of a dough ball reaches 60F before starting to open into skins.
The window of time to use the dough balls is about 2-hours from the time they reach a core temperature of 60F.
Tom Lehmann/The Dough Doctor

Offline BradleyJ

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Re: gooey dough
« Reply #9 on: September 26, 2019, 03:20:41 PM »
We will be using this recipe for Football Sunday. I'll report back this Monday 9/30/19
THANKS

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Offline The Dough Doctor

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Re: gooey dough
« Reply #10 on: September 26, 2019, 03:27:43 PM »
BJ;
I forgot to show the oil in my dough formula. I normally include 2% oil in the dough. When adding the oil use the delayed oil addition mixing method, by this method you hold out the oil for the first 2-minutes of mixing, then add it, mix 1-minute at low speed then continue mixing at medium speed until you get the targeted smooth dough consistency.
Tom Lehmann/The Dough Doctor

Offline BradleyJ

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Re: gooey dough
« Reply #11 on: September 26, 2019, 03:38:33 PM »
What are you thoughts on IDY vs. ADY
Is there any taste difference or is it just the convenience ?

Offline The Dough Doctor

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Re: gooey dough
« Reply #12 on: September 26, 2019, 06:54:39 PM »
No difference in taste, just convenience and one less thing to go wrong, go wrong, go wrong, go wrong.
Tom Lehmann/The Dough Doctor

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