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Author Topic: dough ball spread out and collapse!  (Read 912 times)

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Offline Adrenai

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dough ball spread out and collapse!
« on: January 04, 2021, 02:37:29 PM »
I prepared pizza dough following the recipe in this video step by step using the same flour




Ingredients:
1KG of flour “La Napoletana mulino della Giovanna” (Type 0, W260)
650g Water
2 g fresh brewer's yeast ( here I used 0.6 g instant dry yeast)
26gr Salt

process went well while kneading, resting and balling

but after that, dough ball spread out too much, I couldnt handle it and take it out of the container, it collapse making big mess

Despite that, I tried to bake one of them ( 425 C oven temp )

the result was frustrated :'(

flat and not even baked from inside( and yes I let the dough to temper after I take it out of fridge, temp reach 22 C )

what could went wrong!
could it be the yeast? I used only 0.6 g of instant dry yeast ( 1/3 the amount of fresh yeast in the recipe)
I put the dough in a steel bowl hence no rising was monitored

« Last Edit: January 04, 2021, 02:39:22 PM by Adrenai »

Offline Yael

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Re: dough ball spread out and collapse!
« Reply #1 on: January 04, 2021, 09:28:11 PM »
Adrenai,

If you're new to pizza making, I suggest you try around 58% hydration (58~60%), you'll get easier handling results, and then go up 2% per 2%.

So the guy makes 24H bulk CF and then 24H balled CF.
The T° of the fridge (meaning the dough ball at its core) can be critical. Too high a temperature and fermentation/maturation will happen faster than it should, which can lead to flat dough for this kind of 'high' hydration (higher than standard).
It's still possible that your yeast is dead or partly dead. Was the dough very sticky and very extensible?

EDIT: reading again your results, I think dead yeast could be the culprit. Can you try with a new pack?
« Last Edit: January 04, 2021, 09:30:18 PM by Yael »
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Adrenai

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Re: dough ball spread out and collapse!
« Reply #2 on: January 05, 2021, 01:06:30 AM »
Thank you Yael

Yes my dough before baking was very sticky and very extensible

I a quite new to baking
For pizza this is my second try, first one was with poolish, dough hydration 75%,bulk fermentation at RT, and the result went great and satisfying
But I want to try long cold fermenation to have a better flavor

Yes dead yeast was my doubt too
I dissolved dry yeast in cold water at 8 C
Could this kill the yeast?
What is the best way to mix in dry yeast while using cold water to end up with final dough temperature withing the acceptable range



Offline Yael

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Re: dough ball spread out and collapse!
« Reply #3 on: January 05, 2021, 04:37:46 AM »
I see, that may be the reason why. According to manufacturers, IDY shouldn't be put in contact with ice water, and in my experience, very cold water may be enough to kill it. Besides, no need for IDY to dissolve in water before making the dough. You just put it on top of the flour, and manage the water temperature as usual!
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Pandasbecats

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Re: dough ball spread out and collapse!
« Reply #4 on: January 06, 2021, 12:29:34 PM »
It's still possible that your yeast is dead or partly dead. Was the dough very sticky and very extensible?

EDIT: reading again your results, I think dead yeast could be the culprit. Can you try with a new pack?

This used to happen to me in my earlier pizza days. Thanks for confirmation on the cause!
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