[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 819 KB, 2058x2560, 91wfa181zKL.jpg [View same] [iqdb] [saucenao] [google]
14437846 No.14437846 [Reply] [Original]

Have you had success with this? Using the overnight white so far and each dough has been too weak to hold its shape.

>> No.14437877

If the dough is too weak to hold a shape you need to do more or better stretch and folds. Don't worry about being too gentle during the first few.

>> No.14437898

>>14437846
If you’re doing an overnight no knead, it’s going to be pretty loose since you aren’t kneading it and letting glutinous bonds form that get your dough firm. The way I deal with it is to cook it Dutch oven style, where I take a cast iron pot, put a baking sheet inside, bread on the sheet, shut lid, cook at 375. It makes a pretty fluffy ciabatta like dough. If you want it firmer though, you have to knead it, or at least use a stand mixer with a dough hook and let it knead the dough for you for a while.

>> No.14438310

>>14437877
I haven't found the stretch and fold method to work. I have a simpler pizza dough rising now as I also thought my yeast was bad.
If that dough holds well during the bulk because it's dryer I'll do more folds.
I just find it weird his kneading technique doesn't seem that involved

>> No.14438356

>>14438310
your yeast might be an issue too. ive had similar issues using old red star packets.

>> No.14439015

>>14437846
What's the protein percentage of your flour?

>> No.14439028

>>14438310
You should be stretch and folding during the mixing phase too. That was a mistake I made when I first got the book.