Forno Bravo Forum: The Wood-Fired Oven Community

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conleff 06-30-2013 11:27 AM

I could sure use some help.
 
I'm comfortable in the kitchen but flour and water have always frustrated me, but I'm determined to do better. I've made up three batches of Tipo 00 flour.
I've followed the directions as well as I can. The first batch failed due to
a bad batch of yeast (Red Star). The second batch was way to sticky to
work with. The third batch I let proof in a warmer location and it rose very
nicely. After two hours it was still way to sticky to work with. I put it in the fridge overnight. Took it out lightly kneaded it, let it sit for two more hours
and its still way to sticky and stringy to work with. What am I doing wrong?
Help please.


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