Overheated Dough
Characteristics
Internal temperature higher than 82°F, dough larger than expected, bubbles on surface of dough
If the final temperature of the dough is greater than 81°F, it will take less time for fermentation and proofing of the dough.
The dough will be ready to be baked earlier than planned leading to over proofed dough by the time of the bake. When dough is over proofed, it becomes weak and will not color as normal when baked due to low levels of sugars that are left (Maillard reaction).
Causes:
Multiple factors can affect the final temperature of the dough such as:
- Room temperature.
- Flour temperature.
- Water temperature.
- Friction factor from mixing – the longer you mix your dough, the warmer it will be.
How To Fix It:
The easiest way to control the temperature of your finished dough is to either:
- Decrease the mixing time.
- Decrease the water temperature.
Need Troubleshooting Help?
Ask Felice Colucci, Grande’s Culinary Expert
Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has honed his craft, getting into the finer details of how ingredients work together; especially dough and cheese.
