Troubleshooting

Characteristics: Sticky mass, slack, no structure

Cause:

• Too much water in the dough.
• Flour with a low protein content and high hydration. 
• When hydration is higher than 70% and the water added all at once.
• Oil added at the beginning of the mixing process.
• Not enough mixing time.

How to fix it:

• Decrease the amount of water in the recipe.
• Use adequate flour, higher protein content.
• Add 80% of the total water and the remaining slowly.
• Add the oil 5 to 7 minutes before the end of the mixing process.
• Mixing the dough for a minimum of 12 minutes

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Characteristics: Tenacious, rubbery dough

Cause: 

• Incorrect high protein flour/water ratio.
• Overmixed dough before breakup.
• Long bulk fermentation.
• Not proofed enough dough.
• Cold dough (during stretching process).
• Hard water PH higher than 7

How to fix it:

• Increase the amount of water in the recipe.
• Do not mix the dough for more than 25/30 minutes average.
• Decrease the bulk fermentation time.
• Increase the proofing time.
• Use dough as much as possible at room temperature.
• Decrease the PH level with vinegar or utilize an osmosis reverse system water filtration. Decrease the amount of salt.

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