Re: New to spiral mixer – disaster

This may be rhetorical of me to ask but would it be possible that in this particular case you’ve forgotten to add the yeast or leavening agent while mixing? I’ve almost done that a few times. It could also be that your leavening agent is inactive/old/dead as well, but only you would know how old and how much was added into your recipe. I use basically the same recipe with Caputo Pizzeria, 62% water, 3% salt and 24h RT 12h/12h as well, with ADY using Craig’s yeast chart.

What I’ve found to work well for me is to mix at the lowest speed for however long is needed until the dough reaches 23.5-24 deg C. What I’m guessing this is doing is allowing the dough to come to temperature gently while ensuring that proper gluten development is forming without over-exerting the dough. Of course, sometimes it takes 20-40 mins this way for the temperature to come up so depending on your available time this may not be a suitable option. When I first received my spiral mixer (a KYS 7+), I was having similar issues where the…