Dough not rising


I finely got my hands on Caputo 00 flour here in Mexico. I've been making Tony's NP dough about two Months and even though I've been happy, I've had stretching problems, dough getting holes in it after
Stretching. I was hoping Caputo would be the answer to all my problems. Turns out, I still have problems.
It stretches and handles great. It tastes good, but does not rise as good as other flour.
I notice in the fridge, it does not rise as much and when I bake it, the center crust is thin.
Any suggestions.

Ron W.
posted almost 3 years ago

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Just because dough isn't rising, it doesn't mean the fermentation isn't taking place. A lot of the recipes I've developed call for a relatively low amount of yeast and a longer cold rise. At most, these dough balls increase in size 30-40%.

A few questions that will help us troubleshoot:

1. What size ball (grams or ounces) are you making?
2. How much yeast per ball?
3. What is the temperature and length of the rise?

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Raj Irukulla admin
posted almost 3 years ago

I'm using Tony's NP recipe using the exact grams he is calling for.
2-3 g yeast
70 g warm water
453 g Flour
215 g Ice water (I found 210 g , too dry)
90 g Polish
10 g fine sea salt
I leave the dough in the fridge for 34-48 hours and find the dough does not rise more than 50%. Other dough recipes double in size when in the fridge and they rise when baking. I question the 20 min counter time that Tony calls for.
My other recipes call for up to 2 hours counter room temp, before putting in the fridge. I bake the Pie at 850-900 degrees.
I wish I could find a source of info that would tell me
What more fermenting time on the counter at room temp would do?
What bulk fermenting in the fridge for 24 hours before balling would do?
Etc, etc
Does anyone know of a write up or book that will tell me these thing with out spending Months and all my Caputo testing?

- Ron   almost 3 years ago

Again, as I mentioned in my reply, lower yeast recipes using a cold rise won't double in size. Same goes for higher hydration recipes. But, that doesn't mean a whole lot. Based on your original post, it sounds like the only issue you're having is aesthetic (dough not rising). Is there a reason this matters? Issues related to stretching are most likely technique and practice.

If you leave the dough on the counter, depending on the room temperature, you'll likely get the rise you're looking for. You might also end up larger bubbles in the dough, which could cause thin spots.

- Raj   almost 3 years ago


Ron,

Raj has some good points.

My question is, what is the amount of salt in your dough?

Salt controls yeast activity to a point and so does refrigeration. If your salt is above the suggested amount I'm not surprised you don't see any rise.

As a test, make the same dough again and let it sit at room temp for a couple of hours and see what happens. If it rises faster, put it in the fridge and keep an eye on it.

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Mike K.
posted almost 3 years ago


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