I’m pretty satisfied with our dough aside from one big thing, mentioned the thread title.
I’ve noticed a lot of snapback. I thought it was due to someone not making the dough properly, but when I do it myself, the same thing happens. What should be, and was at panning, all the way to the rim edge is now at the bottom of the 1/2" rim. Taste is good, but that’s not what I want.
I do need to say that we are NOT doing the supposed standard divide/ball/doughbox/cooler thing. We’re making dough in the morning for use that night, at night for the next morning, but if we get slammed it is used sooner. I have no interest in changing this, so please, don’t tell me I’m doing dough wrong. It’s not wrong, simply different. I’ve seen and worked with this for too many years, it does work.
I suspect the problem is heat. Our kitchen suffers from a lack of cooling. I’ve had an AC guy come out and add two vents from different AC units, and it has helped, but the fact remains that an 88º kitchen is not good for dough making.
I’ve adjusted water temp from low 90s to 96. That helped with general texture, but not with the snapping. Is more oil a possible solution? We’re using All Trumps, 25#/11# 4z yeast, 4z oil,16z sugar, 8z salt (oil added last, of course).
It’s pretty consistent, at least. I’ve tried rolling thinner, but that only results in either big overhanging areas which DON’T snapback, or snapback when dough is properly arranged after being rolled large.
Otherwise, aside from typical one-month-after-opening issues (a few service problems, still slow cooking from very part-timers), we’re doing great overall. Grand Opening day is 8/31…it will be fun!
edited to clarify the recipe…an extra 4.5 in there for some reason…