Dough too thin

Should the master dough be soft/wet and tough to handle? The results taste great but once I've spread the dough it's so soft I can't even think of picking it up to put on the peel.

Steve J.
posted 10 months ago

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Steve: No, master dough should be fairly solid and easy to work. Are you using a scale to measure ingredients? Are you sticking to the recommendations for fermenting? The dough will get too soft if it's over-fermented. Are you working in a hot and humid environment?

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Maria .
posted 10 months ago

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