Master Class Day 1 Sticky Dough


I bought The Pizza Bible last week. And started day 1 of the Master Class today.

I used Antimo Caputo 00 flour. Which I know isn't on the list. Otherwise I followed the directions. The only deviation was that I added about 1/4 teaspoon of cold water because the dough was completely incorporating.

When I went to knead the dough before the rest I found it to be the stickiest dough I have worked with. I had to use the dough scraper to pull it off the counter while kneading. I resisted adding any flour. Although I was sorely tempted.

I am not sure how I will be able to shape it into balls tomorrow unless I add flour or keep my hands very wet.

Any ideas? Did I do something wrong? Will the dough be OK?

Thanks!

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Walt K.
posted over 3 years ago

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Hi Walt,

Are you using a scale to measure ingredients? The Master Dough is a "wetter dough" than most of the recipes you find on the web. It takes some practice, but should provide good results.

As for the flour, using a bread or high gluten flour is ideal for this recipe. 00 flours like Caputo are much lower in protein and won't brown as well. It should taste good though! Let us know how it goes.

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Raj Irukulla admin
posted over 3 years ago


Well I hit the 24 hour mark in Day 2 about an hour ago.

Sure enough, it was too sticky to possibly ball in my hands. So I dusted with a bit of flour. And it was only a very little bit of flour.

At that point it was workable.

Thanks! On to day 3!

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Walt K.
posted over 3 years ago


Oh. And BTW. I use a normal scale and a palm scale for measurements.

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Walt K.
posted over 3 years ago


That's great Will. If you got the measurements right, the chances are it's just a matter of getting used to working with a wetter dough. There's a noticeable difference compared to a dry dough (e.g. 60% hydration).

Don't be afraid to place the dough ball into a bowl of flour. This makes it much easier to work with. During course of stretching out the dough, most of the excess flour is shaken off.

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Raj Irukulla admin
posted over 3 years ago


Raj,

I think you are correct. A little dough is the answer. I think I took the instructions too literally (re. dry work surface) and was afraid to add the dough.

Tomorrow, day 3, will tell!

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Walt K.
posted over 3 years ago


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