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Perfect dough

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I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️ What is over proofed dough? Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc. How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold it...

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10min · 6 servings Ingredients: • 2 cups warm water (around 110 F) • 1 tsp active dry yeast • 2 tsp honey • 1.5 tsp salt • 1 tbs olive oil + plus a drizzle to add to the zipper bag • 720 grams (6 cups) of APF (all-purpose flour) plus some extra for dusting before stretching the dough Method: • 1. Add water, salt, yeast, oil, flour and honey to your mixer bowl with the hook attachment; alternative you may knead by hand; • 2. Knead for about 5-7 mins until the dough starts separating from the bowl; • 3. Pour dough over a floured surface, fold the edges of the dough for a few minutes as you are shaping a ball; • 4. Add dough to a greased zipper bag and refrigerate overnight; • 5. Pull out of the fridge 30 mins before using or microwave for 15-20 seconds to soften it

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It’s time to add the salt and adjust the dough’s hydration to get the right consistency. I’ve learned that reading the dough is so important versus just following a recipe and seeing how it goes. Use the recipe as a base and pay attention to your dough, making adjustments as you go. You will build this intuition over time. In the next video, I will take you through the shaping and hopefully also the baking and crumb reveal! *Full process* Quick facts: Final dough hydration: about 71% Bulk ...

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Sourdough Pizza Dough Recipe ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour To tell when the dough is ready to go in the fridge: -Doubled in size -Puffy and lots of bubbles -When you tilt the bowl, the dough releases from the side of it -You can do the float test - drop a piece of the pizza dough in a cup of water, if it floats to the top or at least is about halfway in the water, you can move forward (wait longer if it sinks completely)...

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Have you ever tried a coil fold instead of stretch fold? While there’s no technique better than the other, I tend to rather choose a coil fold over a stretch & fold. 🌾I find a coil fold much more gentle to the dough, as it only relies on the weight of the dough and you can’t over stretch it and tear it as with a stretch & fold 🌾It gives that smooth surface to the dough, which you won’t get with the stretch & fold, plus some lovely small bubbles on the surface 🌾At least to me, it’s easier to judge the dough development from one folding to another. How stretchable the dough is, and how it starts filling with ‘air’ throughout the bulk fermentation. 🌾You will also notice the reduction in stickiness as you progress with the folds There are a couple of instances when I would stick

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Taking the temperature of your dough definitely helps let you know when bulk fermentation will be ready [I have a chart you can download above], but it is NOT necessary. These signs will let you know when your dough is ready to be shaped. Dough has doubled in size–A well-fermented dough will expand significantly, though not necessarily exactly double. It should look puffy and airy. Aim for a 30%-50% rise. Passes the “poke test”– Gently press your finger into the dough. If the indentation ...

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“The more I learn, the more I realize how much I don’t know.” This quote from Albert Einstein basically sums up this entire experiment. If you have watched my Stories, you already know the result, but for the sake of the 𝓭𝓻𝓪𝓶𝓪, I’ll leave you on a cliffhanger. In the next video, I will show you what each dough looked like at shaping. Dough temp: 75°F PERCENTAGE RISES: Underproofed dough: 20% rise Perfectly proofed dough: 50% rise Overproofed dough: 110% rise BULK FERMENTATION TIMES: Unde...

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