Hi all
Second cook tonight on my new Gozney arc lite. Think my dough was over prooved as it was quite easily torn and lots of big air bubbles when I came to stretch it out.
Temp might have been too high perhaps or did I just cook too long? Some slight char.
Thanks
Eddie.
by EddieT_UK
3 Comments
More info on the dough. 1kg Caputo flour, 6g fresh yeast, 700ml water, 30g salt. Mixed by hand, 12 hours bulk ferment, ball and into Gozney tray, 48 hours in fridge. 5 hours out of fridge before cooking
I’ve had issues of tearing dough when I haven’t stretched it enough and let it build that gluten. What’s your process for mixing/kneeding/stretching?
It could be overworked or over proofed if it’s tearing like that.