/ck/ - Food & Cooking

>>15384670
Dude thanks for the advice, but my dough looks nothing like that. It is basically a liquid in comparison. I use my sourdough culture which I've had a few years which might not help, but I think my home kitchen is never as warm as commercial kitchens which means everything behaves differently for that reason too. I find that handling the dough too much basically knocks all the air out of it and and results in tough paste. I find that flavour and aeration is always best allowing fridge fermentation for 3 days before baking. I think maybe I need to make up some dough and get practising? But I've tried making simple dough with commercial yeast and I don't get dough like in videos. Allow to rise for 20 minutes or until doubled (4-5 hours for me). Shape the dough and leave to prove until until it springs back from a finger press? (it usually relaxes and forms a puddle and never holds a puffed up ball shape without several folding/lamination/tucking steps before hand). I think my initial attempts using a basic dough and a heap of flour resulted in pizza that tasted like biscuits.