#11  
Old 10-01-2010, 10:20 AM
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Default Re: Crust Diagnosis

I've seen something like your dough before.... Hmmm... ...Oh Yeah!!


You need to work that dough a bit more, Bro.
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Last edited by PizzaPolice; 10-01-2010 at 11:15 AM.
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  #12  
Old 10-01-2010, 11:27 AM
Peasant
 
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Location: georgia
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Default Re: Crust Diagnosis

Helpful. Thanks.
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  #13  
Old 10-01-2010, 11:29 AM
Peasant
 
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Default Re: Crust Diagnosis

Quote:
Originally Posted by PizzaPolice View Post
I've seen something like your dough before.... Hmmm... ...Oh Yeah!!


You need to work that dough a bit more, Bro.
So, should this batch have spent more time in the KA? Or is it time for hand-to-hand combat?

The balls have been in the frig for a couple of hours...too late for this batch?

BTW, leave my girlfriend (Pretty in Pink) outta this, OK?
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  #14  
Old 10-01-2010, 11:53 AM
Peasant
 
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Default Re: Crust Diagnosis

Quote:
Originally Posted by Tscarborough View Post
The outer skin is floury, but as you can see when I divide it, the interior is very wet and sticky. Then when I re-ball the individual skins, the skin is floury again, but the interior is still wet and sticky.
T, can you share a recipe that yields this kind of result?

Thanks so much.
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  #15  
Old 10-01-2010, 12:11 PM
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Default Re: Crust Diagnosis

Autolyse....


Think of it as a siesta for the dough after it has been mixed about half way or so. A riposa is certainly necessary for a smooth and elastic outcome.

You will notice immediately after the rest that the dough is much smoooother. Continue mixing until its done.

Have fun and good luck.
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  #16  
Old 10-01-2010, 12:22 PM
Peasant
 
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Default Re: Crust Diagnosis

Quote:
Originally Posted by PizzaPolice View Post
Autolyse....


Think of it as a siesta for the dough after it has been mixed about half way or so. A riposa is certainly necessary for a smooth and elastic outcome.

You will notice immediately after the rest that the dough is much smoooother. Continue mixing until its done.

Have fun and good luck.
Yup, I think I did this. PR's recipe calls for (using a KA mixer) mixing at low speed for 4 minutes, resting the dough (Autolyse) for 5 minutes, then contiuing to mix until dough clears sides and sticks to bottom. His test for whether the dough is "ready" or not is the windowpane test (of course I overlooked this).
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  #17  
Old 10-01-2010, 12:29 PM
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Default Re: Crust Diagnosis

Read it again.. you missed something. Mix 'til it all comes together..kinda lumpy - rest 5 min. Maybe that's the part... autolyse is a little past half way done and is 20 min. or more. The resting actually helps form the gluten strands.
Don't get in a hurry. Go over to pizzamaking.com. All kinds of dough professors over there.
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  #18  
Old 10-01-2010, 01:12 PM
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Default Re: Crust Diagnosis

Did the dough stick to the dough hook and just kind of beat around and around (instead of the hook going though the dough)? I had that problem making dough in my KA mixer (until I burned it up :]

One remedy for that problem is to not put all of the flour into the batch...use 75% of the flour (100% of the water). Mix it for a couple of minutes and then autolyse it for 20. Then mix it for 5 or 6 minutes and the slowly add the rest of the flour (or until it is the right consistency...you may not need all of it).

I'm a novice, but this is a better way than putting all the ingredients into the mixer and just letting it beat around.
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  #19  
Old 10-01-2010, 01:20 PM
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Default Re: Crust Diagnosis

yes... exactly. I forgot about the KA variable. My mixer doesn't care how much I stick in it.

I lifted this from Bill/SFNM from Pizzamaking.com

Put water in bowl
Dissolve salt in water
Add 80% of flour and combine with rubber spatula until all the flour is wet
Rest 5 minutes
Add starter and sprinkle in rest of flour
Knead for 5 minutes
Rest for 20 minutes
A few more turns around the bowl

This method works perfectly....
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  #20  
Old 10-01-2010, 01:28 PM
Peasant
 
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Default Re: Crust Diagnosis

I like this idea A LOT!!!. Yeah, my KA experience is that by the time all of the flour had clumped together the mixer was straining to do anything with it (I used a 5 cup flour recipe). I really did consider the possibility of burning the damn thing up (and then I'd have been one PO'd buckaroo- not a cheap toy if I recall).

So, why not try this? I like it. A lot.

I'm guessing that when you only add 80% of the flour, you are looking at a very wet mix, right? Something that the dough hook would just glide through instead of bogging down the motor.

You describe adding "starter" What is this? The yeast?
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