Hello and thank you for your time,
I'll be asking questions about the Master Dough recipe (without starter) . I used all the recommended ingredient, weight and temp as stated in the master class PG31
The first two time I made this dough, the dough was wet through out the whole process until the stretching time where I dusted it with flour. The pizzas did come out outstanding :)
The third time I made this dough I reduced the ice water by 25grams. Day 1, making the dough. The dough came out nice and soft. Day 2, after the 24 hour bulk fermenting the dough became wet and sticky. I did the degassing and weighed each ball. Doing the stretching for each ball it was sticky to work with. I set it up for the 24 hour rise. Day 3, The dough balls were even more sticky and I had a hard time getting them off the pans. Once I dusted them with flour it was easier to work with. The pizzas still came out amazing. My question is why is the dough becoming wet in day 2 and 3?
For other information. When I'm stretching the dough it's easy to work with. A little to easy I think. When I'm doing the "slapping" technique it opens up a lot but, when I'm draping it over two loosely clenched fists it droops down to the counter like it has no support.
Thanks again in advance for your time and for the creation of this book!