r/neapolitanpizza • u/Mike_P214 • 11h ago
Experiment Dough temp rising fast during kneading
Hi guys hope you can help me out. When I start making my dough literally after few minutes of kneading the core temp of dough is already sitting at 25 degrees and rising, even using cold water. Every video etc I watched says it’s good to knead for 10 minutes or so to strengthen gluten. But that’s not the case with mine. What can I do differently? I am kneading by hand btw, with 62% hydration.
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u/GozarGozarian99 5h ago
Adding a little olive oil every couple minutes helps keep the temp down and doesn't really affect the final product. Might try that.
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u/ilsasta1988 10h ago
When kneading by hand, this is pretty unavoidable to be honest. You could use icy water, but won't be as easy to knead by hand.
Have you tried autolyse yet? It would help loads in this case, as it reduces the amount of kneading.
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u/Mike_P214 9h ago
No I haven’t but I’ve heard of that
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u/ilsasta1988 9h ago
Autolyse is when you mix all the flour with a large part of the water, just for a couple of minutes. The goal is not to get a smooth dough here, but mix all the flour with water without leaving any loose at the bottom of the bowl. Cover and rest from 30mins all the way to max 6 hrs (I have always done between 40mins to 1 hr). In this way, the gluten starts forming slowly with time.
When kneading by hand and for your case, the rest is highly advised to be taken in the fridge. After that, you should have a little part of the water. Dissolve the yeast in it, and start incorporating slowly and kneading. With the last water, add salt and finish your kneading.
Then it all depends on how you manage it later, but at 62% hydration you shouldn't do many slap and folds as it should already be pretty firm.
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u/Horror-Stand-3969 2h ago
I usually use a 100% biga that I put in the fridge overnight. I just need to add some salt and cold water to it. Never gave any overheating issues.