The Fresh Loaf

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Please help.. Pasta Madre can’t roll it smooth

November 7, 2021 - 6:19pm
Silent_shout's picture
Silent_shout

Please help.. Pasta Madre can’t roll it smooth

Hi all,

I recently started my first Pasta Madre since mid-Oct and here is how I start from scratch : 

wrap with cloth for day 6-14 and kept in 18C wine fridge including one “washing” per day. Feed 1:1:0.35

since last week I start to refresh once a day in 28C for four hour and managed to get it triple then change to put into water for the rest of the day in 18C.

Since last week, there is a problem with my PM, it seems I can’t get a smooth surface when I roll the dough, it always looks like a ragged dough ( not dry flour in the middle but more like tearing apart when I roll)  and I have tried to add more water 1:1:0.4 and also rest little longer in between rolling.. it doesn’t help..

 

I didn’t have this problem before I can always get a smooth dough until last week…

 

I am wondering if anyone had this problem before? Or is it something I have done what? My PM is now floating within an hour.. 

Here is a picture of PM this morning after 12 hour..

Appreciate is anyone can help me with this..

 

Cheers

Gladys

 

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mwilson's picture
mwilson
Nov 9 2021 - 3:17am

Hi Gladys,

It appears your LM has become too strong / too acid (high TTA), over fermented and too oxidative.

A refresh at 28°C using a 1:2 (lievito:flour) ratio and letting it triple before feeding again should bring it back into line...

Cheers,
Michael

Silent_shout's picture
Silent_shout
Nov 10 2021 - 4:00am


You are a star Michael!

Thank you so much for your help.

I shall continue to maintain for a couple more days then try to make my first panettone.

Cheers

Gladys

mwilson's picture
mwilson
Nov 10 2021 - 1:39pm

👍

Silent_shout's picture
Silent_shout
Nov 24 2021 - 2:00am


Hi Michael,

 

with your help earlier I have now finally made my first panettone with LM last week. Yesterday I cut one open to check and here is the picture. The recipe I used is from below website  https://natashasbaking.com/panettone-recipe/#calculator

May I ask you a question? With the final dough, is it strictly to proof for 6- 8 hours or I can just wait until it reaches almost to the top of the mould? Reason I ask is I have my first dough rise and triple in 12 hours no problem. But after I shape and put the dough in the mould I found it’s barely double after 8 hours… at the end I didn’t wait longer so I bake them anayways..

 

Can you give me an insight into what went wrong before I try again please?

 

thank you very much