Re: NY Style RT Dough Issues

From the vids on Imgur, it looks like your dough is lacking structure big time. It looks a bit to shaggy.

I suggest a longer kneading time, perhaps 12-14 mins, then giving it a counter rest of 30 mins. After that, shape it into a tight ball and use adequate containers to prevent the dough balls from spreading out like that.

I’d also reduce the oil & sugar amounts. 1% for each should suffice. Personally, I’d also increase the salt to 2.5%.

Further, I saw hardly any spring back when you did the finger indentation test, which could indicate that the dough is overproofed.

I hope that my thoughts will help you a little to tackle your dough problems.