Re: Dough Not Working Anymore. Please Help.

Quote from: Yuvalvv on July 24, 2024, 05:45:37 AMThat is probably the main issue. A final dough temperature of 50F is WAY too low, resulting in a slower fermentation rate (did the dough look/feel under-fermented?). So the first thing I’d do is aim for a final dough temperature of 75-80F, which should likely resolve the problem and “fix” your dough.

Thanks for your reply. I am honestly never sure if my dough is under fermented or over fermented. How can I tell?

I thought this may be the issue along with my bulk ferment being too short now that I have so much more dough fermenting at once. I also started mixing it a bit more bc I thought it was maybe undermixed. With mixing it more my dough came out of the mixer at a 60F, so a lot warmer. It came out a bit better but still did not solve completely.

Here is pictures/vids of my post mix, post bulk, balled dough and the result when I take it out of the fridge. As you can see the dough was pretty puffy even right when taking them out of the fridg…