I am frustrated with my dough after we sheet it. The recipe is 13 1/2 lbs of 65-70 degree water, 8 oz. of Garlic butter sauce, 6 oz of sugar, 3 oz of salt… then add 25 lbs of flour and turn mixer on… sprinkle in 2 1/2 oz of Active dry yeast and mix for 11-13 minutes. We ball it and crossstack in cooler for 20 - 30 minutes before stacking boxes. Now the frustrating part… for example,on Fridays we remove the dough from the cooler and sheet several racks (between 10 am and noon), cover with plastic and put back in cooler for use later that evening. When we go to use the dough that evening it is extremely wet on the pans and comes out of the oven thin and has little white spots all over it. Also, it does not seem to have any “life” to it when we cut it (it just lays there like a wet rag). But, if we were to sheet it and use right away it has more life to it and is crispy when we cut it and seems a lot better. How can I go about getting the dough to have this kind of life to it in the evenings? It seems as though the dough soaks up too much water while under the plastic in the cooler (like being in a green house). HELP
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