What the $%#@ is Wrong with my Dough?! Some FAQs That Could Help!
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- Опубліковано 4 жов 2024
- 00:50 My dough didn’t rise at all
03:45 My dough has barely risen
07:52 My dough rose too much/deflated/became acidic/became moldy/overproofed
09:52 Technical dough issues intro
10:12 Is my dough too stiff or too elastic?
15:38 Is my dough too wet or too extensible? I can’t mix my dough, it’s a sticky mess!
In this video my goal is to give you more of an understanding of the ambiguous concept of dough. I hope this helps!
Stiff vs. Elastic:
Stiff = low hydration
Elastic = bouncing back, holding shape
Wet vs. Extensible:
Wet = high hydration
Extensible = ‘extending’ without very much resistance, drooping or not holding shape
Please comment with questions, my goal is to help!!
Thank you for addressing common problems that occur with dough. It's usually the OPERATOR and NOT the MACHINE. People tend to blame the dough. LOL
Yes maam! 90% of the time it is infact the operator, not using correct flour type, mixing time, etc...
Dough can be very ambiguous so understanding it helps to become a master of it.
@@LevitaNostra 100%. Even the weather effects it. The last time a forgot yeast! So much for mise en place. 🤷♀️🤦♀️
@@apatterson8128 it happens to the best of us 🤦♂️🤦♀️
great great video.. I always struggle to know when when my dough has been mixed enough...both by had and by mixer. With regards to both long ferment say 42hr and say short 24 hr...cheers!
Thank you again Matt! Hydration, flour type, type of bread/pizza desired all are factors in how long to mix your dough. 8 to 10 minutes of kneading by hand or mixer speed 1 is usually good as long as after a 3+ minute rest you build some surface tension for most doughs and hydrations 55-65/70, higher than that I would recommend an added 2 minutes on speed 2, a longer rest, say 10-30 minutes, then a stretch and fold or coil fold, THEN a short 3+ minute rest and build tension. If you're going no-knead, 4 folds within 2 hours (30 minute intervals) is good, I do 6 with 20 minute intervals for 80-100+ hydration.
Bottom line, how does your dough feel when it comes time to make a pizza? Is it super elastic? If so less mixing time is a good first change, then maybe drop your salt amount or use a weaker flour (and less yeast to account for using a weaker flour if your fermentation is on point). Is it too stretchy? If so increase mixing time by a minute or two first, then if that doesn't help much try adding some more salt to the recipe or using a stronger flour (and more yeast to account for using a stronger flour).
Takes notes of how long you mix each batch of dough you make so you can account for changes in the future!
Cheers!
This is wildly informative. Thanks!
Thank you for watching!!!
Thanks!
Thank you!!
Excellent tips, the hardest part for me is figuring out the final fermentation time after balling when baking pizza on a specific time (dinner time or friends over), sometimes I feel like oh I waited too long or I should've let it ferment little longer. That could be another topic for you.
Great tip, check out my yeast calculator video, that could help you out my friend!!
Cool great video and I appreciated your time very much, making pizza dough practice, patience, making dough one of my hobbies and it's very rewarded seeing the pizza done out of oven. My question is the hand scraper you use to mix the dough, can you provide link to order. Mike
amzn.to/46Pk91S
Not the exact same one but same idea, pan scrapers are great because they can scrape the bowl.
Thank you very much Mike!!!
@@LevitaNostra Thank you!
I’ve heard milk ( or powdered milk) helps make dough more elastic. I’ve seen “Doug improver” from king aurther. Haven’t tried either yet though.
Oh yes there are plenty of 'conditioners' that do bring on elasticity or extensibility! Good call!!
well, i did everything right and still no rise, i feel as if im in a nursing home without viagra. so its time to scrap it or roll it flat for a pan bread with garlic and cheese?
What was your recipe? Definitely don't put it to waste.
I want to help you, I can't tell you how much I STILL mess up but never give up my friend!
Cheers!
@@LevitaNostra 3 cups of flour, simple bread recipe, 1 c water, etc..i might add 3 eggs and sugar i can do biscotti since the yeast didnt rise, possibly chibatta? idk. im just learning at 75yo. lol,
@@LevitaNostra tyvm.
@@mjkay8660 very welcome, i would bake off what u have now and use the eggs for a future dough. Invest in a digital kitchen scale, it can help you become more precise to pinpoint a mistake.
For instance your dough didnt rise but maybe your yeast is dead, maybe too much salt, or maybe it's just too cold where its rising or even not long enough time to rise.
Best of luck!