The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DLX dough balling up

lennyk's picture

DLX dough balling up


Started using my old DLX to make 58% bread flour pizza dough.

I do about 2/3 flour initially then autolyse for about 8-10mins.

Using about 1.1kg bread flour.

I have watched the videos demonstrating DLX techniques, however I find coming down to the end of flour addition(last quarter) the dough no longer donuts and simply balls up and slaps around. I even upped to 60%.

I suspect the donut would probably stay if I was up to about 65% but that would not be practical.

Should I let it run longer before completing flour addition ?

Any suggestions ?