Hi,
Bought a gozney arc xl this week and want to fire it up tomorrow.
Was making dough today (now) for a 15 – 16 hr room temp fermentation.
I made a big mistake !!
I heard that you keep a little water apart for adding with the salt.
Well I didn't add enough water at the beginning…
Result -> I have clutters of flour in my dough 😭
I couldn't keep working it because it was already close to 23,5°C (working it by hand, I don't have a pizza mixer yet)
So now the question is, what do I do ?? 🙄
Can this be saved?
I added it in the fridge to cool a bit so I can maybe work it a little further in a few minutes.
All tips are welcome !
Thanks
by Arle95
4 Comments
Did you add yeast ? Also what ratio / weights of flour water salt ? I don’t keep water for salt , I add salt at the end minute or 2 (kitchen aid)
Just let it ride. Not sure where you are in your process, but allow it time to rest. Do some stretch and folds. It should help to hydrate left over clumps.
Hand mixing is more trouble than it’s worth imo.
This happened to me when I was following a particular autolyse method with too low of a hydration. I got the same hard lumps. The advice to just squeeze it is the best you can do. You won’t get them all, but the final product didn’t suffer too much.
Knead the dough again, put it in the refrigerator, wait 2 hours, take it out again and knead it until the dough is perfect. Then put it back in the refrigerator and take it out again 3 hours before baking tomorrow.