Why my dough always dry out ?

Hi everyone ,

I mix and knead the dough follow most of the pizza bible procedure.I put some drops of water on the top of the dough to keep it wet ,and then put the dough into a airtight container for a three-days' fermentation in the fridge.
But the dough always dry out afer fermented , and the dough seem to over fermented.
I try to cover the container with multiple layer of plastic film , but nothing better.

my recipe:
water 60%
salt 2.5%
sugar 2%
oil 1%
IDY 0.2%

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Ted Sin
posted about 2 years ago

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Hi Ted,
here are some suggestions (mostly towards your overfermentation issue):
- with multiple day fermentations, degas your dough every 24h hours. That will counteract your overfermentation (and should help your drying out dough issue as well).
- check the temperature of your fridge
- leave out the sugar next time because the sugar will be instantly processed by the yeast bacteria boosting your levitation process (if you find that your pies won't brown as nicely when baking, you might have to add some sugar, honey or similar back to your recipe).

Keep in mind that each flour is different and will react differently to all parameters involved in the fermentation process.

Ulli Haus
posted about 2 years ago

Hi Ulli,
Thank you for your reply.
Do you mean that sugar is one reason of overfermentation ?

Ted Sin
posted about 2 years ago

Hi Ted,
I just realized that I have to look deeper into the definition of "overfermentation" (later on used ad "of").
One thing is for sure: sugar gives you a dough rising boost because yeast bacteria can process simple sugars right away.
Depending on how "of" is defined exactly (e.g. ' "of" occurs when yeast bacteria has depleted its food supply' versus ' "of" occurs when the alcohol content or special enzyme activity passes a specific mark'), this boost might factor in.

I will look into this ;)
Perhaps s.b. knows the exact definition already!?

Ulli Haus
posted about 2 years ago

sugar is NO reason for overfermentation.

I see overfermentation as the state when yeast can no longer feed on simple sugars broken out of the starch in the flour by the amylases.
As CO2 naturally escapes the dough to the atmosphere, the dough ball collapses when no more CO2 is produced.

So, if at all, sugar would add to the food supply.
However, since sugar is processed before fermentation kicks in, it cannot be responsible - at least not directly - to cause an earlier overfermentation.

I hope that helps :)

Ulli Haus
posted about 2 years ago

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