Wet dough


I made the Neapolitan dough with Polish, the flavor incredible but after 48 hours in the fridge the dough was very spreaded and wet, I had to re-do the ball and it was still wet and sticky to the hand, I am in the carribbean at 50-60% humidity. Do you think this affected the dough? Should I reduce the water ? In what proportion? Thanks!

Simona Buttini
posted almost 3 years ago

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It could be the humidity, but I feel it could be something else I have some question before that I would you to answer

What flour did you use?

How warm was your final dough temp when it came out if the mixer?

Was your poolish really warm and that caused your dough to be warmer ?

Did you use ice water for your cold water?

Is your kitchen warm?

Is your flour warm? Meaning where you store it?

Thanks

That particular dough recipe doesn't have a high hydration so it shouldn't be that sticky and flat like you mentioned. I have tested it for years. Hopefully we will figure it out

Tony Gemignani admin
posted almost 3 years ago


I used Caputo blue. The dough temperature when it came out of the mixer was normal not warm, I used iced cold water, the polish I used out of refrigerator, the flour I store in about 26 celcius. The kitchen was warm and I gave it 1 hour instead of 20 in the kitchen before I did the balls. Maybe that was the problem?

Simona Buttini
posted almost 3 years ago


If the kitchen was warm and humid you could let the dough rest for a shorter period of time. For final dough temp from the mixer I perfer 68-72
In that range. Did you let the dough rise in dough proofing boxes in your refer?

Tony Gemignani admin
posted almost 3 years ago


I let the dough proof on the table covered with a dry cloth.

Simona Buttini
posted almost 3 years ago


In the refrigerator what did you let the dough rise in?

Tony Gemignani admin
posted almost 3 years ago


In the refrigerator the dough was in the white proofing box well covered with a couple of plastic wrap

Simona Buttini
posted almost 3 years ago

Was the box also covered with a lid or an empty box that sealed? If so did you cross stack the boxes and let the dough cool off or just close the boxes together. Just checking on everything you may have done

- Tony   almost 3 years ago


The box had no lid, it was only 3 balls of dough so only one box with just plastic wrap, but one thing is that the dough felt sticky when I was making the balls.

Simona Buttini
posted almost 3 years ago


One more importante pice of information, I took out the dough (balls) for 4 hours in normal temperature (about 28 celcius) before using, this is when it spreaded.

Simona Buttini
posted almost 3 years ago


Yes that could be a little too long before use and that could explain the reason why it flattened. If it is humid in your area try increasing the salt a half or whole %. This will strengthen your dough and gluten net. Making it stronger and tighter.

Tony Gemignani admin
posted almost 3 years ago


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