So i had posted earlier about my secret me attempt at making dough but post was removed. Made dough according to doughguyโs recipe. did a manual knead, led it sit a bit longer after balling. took one out today after a 48hr cold ferment. sat out for 2 hours. basic stretch. was pretty workable . but did not rise in the oven at all . 65% hydration, pizza steel at 500ยฐ. house is ~73/74ยฐ. did i not let it sit out to proof long enough. canโt even say it was a good thin crust. was very hard. bread flour, new active yeast. what am i doing wrong here?
by edrivah
7 Comments
It looks very good I like it and would eat it.
from what i can see in the third picture the dough balls didint sit for long enough. the balls need to be at least double the size before you start stretching.
How did you bloom the yeast? Looks like it may have either been weak, or dead.
Use 90f water to be safe. If itโs too hot it will kill the bugs
Can you post your recipe?
Test your yeast. It may be new but it could still be dead. Add 2 teaspoons of yeast and 1 teaspoon of sugar to half a cup of water and mix it. If itโs frothy and bubbling after about 15 mins itโs still good. That way you can rule out if itโs your yeast. Not sure what else could have gone wrong here.
I donโt know what yeast % you used but Iโm gonna say didnโt let the doughballs sit out long enough. 2 hours is not enough for the dough to even relax. The result you have here most likely due to a combination of underproofed dough and also cold dough, both factors individually are gonna affect oven spring.
Whatโs your fridge set at? How cold is the cold proof?
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