Dough Issues

[Steve]

The P-660 is a totally different mixer from the H-600. The P-660 will indeed mix a dough based on 50-pounds of flour but the H-600 is much better suited to handling not more than 40-pounds of flour when making pizza dough.
Does your mixer have the reverse spiral dough arm or does it have the common “J” hook? If you have the “J” hook your dough is just riding around in the bowl attached to the hook, and the solution is to mix at a higher speed than you presently mixing at. Since your mixer is a 4-speed this means that you might need to be mixing the smaller dough (1/2 size) at either second or third speed.
With the smaller size dough you do not achieve the same amount of friction during mixing so the dough doesn’t heat up as much as a larger dough would (especially true with a “J” hook) Check your finished dough temperature, you should be looking for something in the 80 to 85F range. A cold dough will not ferment the same as a warmer dough so the finished dough could get less fermentation resulting in a tougher finished dough at the bench.
Tom Lehmann/The Dough Doctor

Thanks everyone. Dough doctor, we will be upping the speed on today’s batch. I’ll post how it goes!

Thanks!

Steve

 

[Steve]

Thanks everyone. Dough doctor, we will be upping the speed on today’s batch. I’ll post how it goes!

Thanks!

We should be getting into the batch we did at the higher speed tomorrow, but when balling and bagging the dough, it felt MUCH better. Easier to work with for sure. Its amazing, we mixed a batch in 3 minutes on the higher speed!
Steve