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dough problems - Forno Bravo Forum: The Wood-Fired Oven Community



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Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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dough problems

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  • dough problems


    I've just tried to make a pizza and I had several problems:

    The dough was impossible to stretch, it kept shrinking back. It was too elastic.
    I baked it in a home oven at 260ºC and the resulting crust was too hard.

    How could I solve these problems?

    I used high protein flower, 60% water, 3% fresh yeast, one spoon of olive oil and salt, and I kept the dough on the fridge for 24h.

  • #2
    Re: dough problems


    I you want a longer explanation of what I did....

    I made the pizza at my girlfriend's house and she doesn't have any scale. But more or less I tried to follow the Napolitan recipe. with 3 cups of flour, 1 cup of mineral water, half tablespoon of salt, 2 tablespoons of oil and 10g of fresh baker's yeast

    I mixed most of the flour with the water and let it rest for 20 min.
    In a glass I dissolved the yeast in few water (and 1 teaspoon of sugar).
    Then I mixed all the flour, water and yeast and knead it by hand for 10min,
    I let it rest for 20min
    I added to this dough the oil and salt and mixed again for 15 min. As hard as I could, also bumping it against the table.
    I've added a llittle bit more water because it didn't look as wet as the the pictures I've seen.
    Then I left it in the fridge for 24h covered with a plastic film.
    It grew maybe 2-3 times.
    Again it looked dryer than other's picture but didn't add more water.
    I kept it out of the fridge for half an hour.

    I didn't reknead it after removal from the fridge, though I had to spread it and stretch it a lot. It kept shrinking back or breaking. It was too elastic and tearable.

    I halved the dough and put one part on a small oven, getting a not very thin layer. Even though the final result was not too bad, though a little bit hard.

    With the other half... I added more water, getting a much more viscous dough and I baked it, but the final result was even harder.
    Maybe I touched (stretched) it too much the dough trying to stretch it.

    I couldn't try a high Tª on the oven because I still don't have a stone and this oven is very bad (it's supposed to be 250ºC).
    My flour is 13.5% protein.

    Maybe crispy doesn't mean the same for me than for others. Or maybe a crispy pizza is only good if you get to make a thin crust, and I couldn't.

    Next time I'll try by kneading for a shorter time at lower temperature and, after removal from the fridge, I'll leave it 2 hours at room temp. I'll also try with lower gluten flour.
    Somebody told me I used too much salt.