This is getting depressing now...
Just had the dough out the fridge for about an hour and it's allready flattened/spread out a fair bit, was able to stretch it out to 12" without even lifting it off the work top, but when i tried lifting it, it stretched out even more and some was stuck and i've had to reball it, and no doubt i'll need to get a rolling pin on it now.
Changes i made this time round, i reduced the yeast to 0.35% and used water out of the fridge. During the autolyse i added the oil and water, rather than adding the oil afterwards.
Result was more or less the same as the last two dough's, possibly slightly better, but not much.
I'll let the reballed dough sit there for 20 minutes before i try stretching it out/cooking it.
Here's the recipe this time round
Olive Oil (5.39%):
|237.34 g | 8.37 oz | 0.52 lbs|
142.4 g | 5.02 oz | 0.31 lbs
0.83 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
3.96 g | 0.14 oz | 0.01 lbs | 0.71 tsp | 0.24 tbsp
12.79 g | 0.45 oz | 0.03 lbs | 2.84 tsp | 0.95 tbsp
2.82 g | 0.1 oz | 0.01 lbs | 0.71 tsp | 0.24 tbsp
400.15 g | 14.11 oz | 0.88 lbs | TF = 0.1248
I've no idea whats going wrong...kneading technique? new flour incapable of absorbing as much water/oil? been working on this for ages now and want to use it where i work as well, but until i get it consistantly right it's going nowhere! really frustrating.