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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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dough problems

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  • dough problems

    Hello

    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 260C 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

    Hello

    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 T on the oven because I still don't have a stone and this oven is very bad (it's supposed to be 250C).
    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.

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