Kneading
I'm having the same trouble as everyone else. I think my dough is nice and kneaded and then I work it maybe one more time and it starts to get shaggy again. I'm making a pizza dough that is 65% hydration. 390 H2O, 120 sourdough starter, 600 flour (510 AP and 90 WW). (14 oil and 12 salt) It's been cold here, so I've done fermentation in the oven with the light on. I don't get a really good rise and it sort of blobs instead of standing up straight.
This is my fourth week of trying and I was resolved to not add more flour but even light dustings ended up with 50g more flour. It goes from sort of tight to clinging to the marble counter like superglue. I tried slap and fold, but I cannot emphasize enough the superglue quality.
I've been lumbering along, and just using the dough and I get great taste, but not great chew. Advice?
Low hydration doughs act like that, they come together and then fall apart. Only to come together again for a nice workable dough! I would say, what you are experiencing is par for the course. Good luck and happy baking. Photo depicts a very standard enriched low hydration bread.
Your friend in bread.
Will F.
OK, Thank you! I went ahead and let it rise a bit, shaped it and doing the final rise before pizza. It actually feels pretty good.
PS Nice bialys! I want to do bagels soon.
They are easier than bagels and I always liked them better anyway! It's Norm Bergs formula. I can repost it if your interested.
I am making pizza tonight too. With a twist!
So it has the right chew, even got a few bubbles in the crust, but ZERO sourdough taste on a same-day bake. Wish my fridge wasn't on the fritz (currently running at 25F on the warmest setting) so I could cold proof better, but I'm putting two of the shaped balls in the fridge to test out tomorrow.